Arnoldi Anna, Resta Donatella, Brambilla Francesca, Boschin Giovanna, D'Agostina Alessandra, Sirtori Elena, O'Kane Francesca
Laboratory of Food Chemistry and Mass Spectrometry, Department of Agri-Food Molecular Sciences (DISMA), University of Milan, Milan, Italy.
Mol Nutr Food Res. 2007 Apr;51(4):431-6. doi: 10.1002/mnfr.200600246.
Foods based on sweet lupin proteins are gaining attention from industry and consumers because of their possible role in the prevention of cardiovascular disease. When promoting lupin-based foods for inclusion in a daily diet, the thermal damage suffered during processing is of relevance to the bioactive and nutritional quality of the food product. N-(2-furoylmethyl)-L-lysine (furosine) quantification demonstrates that currently available sweet lupin protein isolates have a thermal damage comparable to or lower than other traditional food ingredients, and are a good source of lysine in non-dairy products. In lupin-based foods claiming to have cholesterol-lowering potential, shotgun proteomics offers itself as a fast and effective screening method for assessing the biological availability of active peptides. Such a method is readily applicable to other legume-enriched food products.
基于甜羽扇豆蛋白的食品正受到食品行业和消费者的关注，因为它们在预防心血管疾病方面可能发挥作用。在推广将基于羽扇豆的食品纳入日常饮食时，加工过程中遭受的热损伤与食品的生物活性和营养质量相关。N-（2-呋喃甲酰甲基）-L-赖氨酸（糠氨酸）定量分析表明，目前可得的甜羽扇豆蛋白分离物的热损伤与其他传统食品成分相当或更低，并且是不含乳制品食品中赖氨酸的良好来源。在声称具有降胆固醇潜力的基于羽扇豆的食品中，鸟枪法蛋白质组学是一种快速有效的筛选方法，可用于评估活性肽的生物可利用性。这种方法很容易应用于其他富含豆类的食品。
