九种澳大利亚羽扇豆品种的营养、热学、流变学和功能特性的比较评估。
Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars.
机构信息
Department of Pharmacy, Faculty of Biological Science and Technology, Jashore University of Science and Technology, Jashore, 7408, Bangladesh.
School of Biomedical Sciences, Charles Sturt University, Wagga Wagga, NSW, 2650, Australia.
出版信息
Sci Rep. 2021 Nov 2;11(1):21515. doi: 10.1038/s41598-021-00838-x.
Lupin holds an important place among the legumes and the utilization of lupin as a dietary protein source is an excellent environmentally friendly alternative to animal-based products for human nutrition. In the present study, nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars have been assayed in order to find the most valuable one, both nutritiously and industrially. The set comprised six Lupinus angustifolius L. viz., Barlock, Gunyadi, Jenabillup, Jindalee, Jurien, Mandelup and three Lupinus albus L. viz., Luxor, Rosetta, WK388 cultivars. The tests included analysis of color, macronutrient and micronutrient composition, pasting, textural and thermal properties, electrophoretic profile of protein isolates, swelling power, water and oil absorption capacity, emulsifying capacity, emulsion stability, creaming stability, foaming capacity and stability of the cultivars' dehulled seed flours. The results indicated substantial variation in macro and micro-nutritional value as well as satisfactory swelling ability, solubility, surface hydrophobicity, foaming ability, emulsifying capacity and gelation property of lupin flours. Superior nutritional, thermal, rheological and functional potential was demonstrated by the L. albus cultivars compared to the L. angustifolius cultivars with the exception of Mandelup.
羽扇豆在豆类中占有重要地位，将羽扇豆作为膳食蛋白质来源，是替代动物源产品用于人类营养的一种极好的环保选择。本研究对 9 种澳大利亚羽扇豆品种的营养、热学、流变和功能特性进行了测定，以期找到在营养和工业方面最有价值的品种。该组包括 6 种窄叶羽扇豆（Lupinus angustifolius L.），即 Barlock、Gunyadi、Jenabillup、Jindalee、Jurien、Mandelup 和 3 种白羽扇豆（Lupinus albus L.），即 Luxor、Rosetta、WK388 品种。测试包括颜色、宏量和微量营养素组成、糊化、质构和热特性、蛋白质分离物的电泳图谱、膨胀能力、水和油吸收能力、乳化能力、乳化稳定性、乳膏稳定性、泡沫能力和品种去壳种子粉的稳定性。结果表明，宏观和微观营养值以及羽扇豆粉令人满意的膨胀能力、溶解度、表面疏水性、起泡能力、乳化能力和凝胶化特性存在很大差异。与 L. angustifolius 品种相比，L. albus 品种表现出更高的营养、热学、流变和功能潜力，但 Mandelup 品种除外。
Zotero 插件