Postgraduate Program in Food Science and Technology, Universidade Federal Rural do Rio de Janeiro, Rodovia Br 465, km 7, Seropédica, RJ, CEP 23890-000, Brazil.
Embrapa Agroindústria de Alimentos, Food Extrusion, Physical Properties, and Biochemistry Labs, Avenida das Américas 29501, Guaratiba, Rio de Janeiro, RJ, CEP 23020-470, Brazil.
Plant Foods Hum Nutr. 2023 Jun;78(2):292-298. doi: 10.1007/s11130-023-01050-0. Epub 2023 Feb 24.
Lupin is a very nutritious legume with high levels of protein and fiber, but it also contains quinolizidine alkaloids which, depending on the species, can accumulate to toxic levels. The objective of this work was to evaluate the white lupin chemical composition, due to the effects of different processes (aqueous debittering, extrusion cooking, and reactive extrusion), aiming at reducing total alkaloids, preserving fibers, and increasing in vitro protein digestibility. Regarding raw material, the aqueous process reduced significantly total alkaloids (-93.87%), increased dietary fiber (+22.03%), and increased protein digestibility (+6.73%), whereas the extrusion processes were inefficient to reduce alkaloids (< -3.70%) and reduced the dietary fiber content, the reduction being more severe during reactive extrusion (-75.36%). Protein digestibility was improved by extrusion cooking (+3.07%), while the reactive extrusion reduced digestibility (-12.50%). Electrophoresis and quantification of soluble proteins and aromatic amino acids confirmed the high digestibility index, staying only the γ-conglutin fraction in the digested samples evaluated by SDS-PAGE. The aqueous process proved to be the best option, as it reduces the alkaloid content to safe levels and improves the protein digestion of white lupin flour.
羽扇豆是一种非常有营养的豆类，含有丰富的蛋白质和纤维，但它也含有喹诺里西啶生物碱，根据物种的不同，这些生物碱可能会积累到有毒水平。这项工作的目的是评估羽扇豆的化学成分，因为不同的加工过程（水脱苦、挤压蒸煮和反应挤出）会影响总生物碱的含量，同时保持纤维含量不变，并提高体外蛋白质消化率。就原料而言，水脱苦过程显著降低了总生物碱（-93.87%），增加了膳食纤维（+22.03%），并提高了蛋白质消化率（+6.73%），而挤压过程对降低生物碱的效果不佳（< -3.70%），并降低了膳食纤维的含量，在反应挤出过程中降低更为明显（-75.36%）。挤压蒸煮可提高蛋白质消化率（+3.07%），而反应挤出则降低了消化率（-12.50%）。电泳和可溶性蛋白质及芳香族氨基酸的定量分析证实了高消化率指数，只有 SDS-PAGE 评估的消化样品中的γ-球蛋白保留下来。水脱苦过程被证明是最佳选择，因为它能将生物碱含量降低到安全水平，并提高羽扇豆粉的蛋白质消化率。
