Effect of germination on the protein fraction composition of different lupin seeds

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• 作者：Piotr Gulewicz ; Cristina Martí ; nez-Villaluenga ; Juana Frias ; Danuta Ciesioł ; ka ; Krzysztof Gulewicz ; Concepció ; n Vidal-Valverde
• 关键词：Lupin ; Storage proteins ; Fractional composition ; Amino acids
• 刊名：Food Chemistry
• 出版年：2008
• 出版时间：15 March 2008
• 年：2008
• 卷：107
• 期：2
• 页码：830-844
• 全文大小：543 K

文摘

Sweet lupin seeds (Lupinus luteus cv. 4486 and cv. 4492 and Lupinus angustifolius cv. troll and cv. zapaton) were germinated and investigated according to protein composition, nitrogen and amino acid content of Osborne fractions. In raw lupins, globulins (G) comprised the main fraction of lupins, followed by albumins (A) and glutelins+prolamines (Gt + P). Differences in the protein profile of the Osborne fractions were found among species whilst cultivars did not show electrophoretic differences. Amino acid content of protein fractions was also studied and differences among cultivars were found. In general, Glu, Gly, Arg and Ala (as non-essential amino acids, NEAA) and Lys (as essential amino acid, EAA) were predominant in the A fraction, Glu and Arg (NEAA) and Leu and Thr (EAA) were the main ones in the G fraction; while Asp, Glu, Gly and Arg (NEAA) and Leu and Lys (EAA) were the major components of the Gt + P fraction. Germination increased the protein content of L. luteus cv. 4486, L. angustifolius cv. troll and cv. zapaton and caused sharp changes in the protein profile of the Osborne fractions. After germination, the A fraction almost disappeared in the protein profile while G and Gt + P fractions were modified, depending on the lupin species and cultivar.