Parameters for the evaluation of the thermal damage and nutraceutical potential of lupin-based ingredients and food products

被引:17
作者
Arnoldi, Anna [1 ]
Resta, Donatella [1 ]
Brambilla, Francesca [1 ]
Boschin, Giovanna [1 ]
D'Agostina, Alessandra [1 ]
Sirtori, Elena [1 ]
O'Kane, Francesca [1 ]
机构
[1] Univ Milan, Dept Agrifood Mol Sci, DISMA, Lab Food Chem & Mass Spectrometry, I-20133 Milan, Italy
关键词
bioactive peptides; furosine; LC-ESI-MS/MS; Lupinus albus; shot-gun proteomics;
D O I
10.1002/mnfr.200600246
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
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.
引用
收藏
页码:431 / 436
页数:6
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