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Seeds of Lupinus species as source of proteins for food and feed applications (present state and possibility of utilization)
MAREK, Josef
The aim of this bachelor´s work was alobarition and a background research deling with contemporary use of proteins of genus Lupinus and species Lupinus angustifolius, Lupinus albus and Lupinus luteus in food? processing industry. Using in food-industry has increased with cultivation of sweet species containing low alkaloids. Seeds of genus Lupinus contain as high protein as soya. Neverthles, the proteins of the species have a lack of some sulphate aminoacids like a methionin is. The lack is solved with creating of genetically modificated plants of genus Lupinus. Lupin flour which made from seed Lupinus, is used for baking as well as for protein fermentation and for production of lupine protein concentrates. The lupine protein concentrates are produced by precipation of lupin protein solution, with the help fiter technology, micellization, by polyacrylamide gel and by using enzymes. The quality of lupine proteins is modified by process of concentrate preparation. The most important qualities of lupine protein concentrates are foaming, emulsion qualities and ability of proteins to create gels. The particular qualities of proteins dependent on the way of preparation of concentrates. The lupine protein concentrates precipated in isoelectric point express by a low foaming stability and capacity in comparison with the other lupine protein concentrates. Foaming and emulsion qualities and ability of protein to create can by adding DTT (dithiotherol), NaCl and xantan gum. Lupin protein concentrates can be add to bakery products, salad dressing and meat products. The lupine protein concentrates can also be used in dietology and pasterisated concentrates prevent cancer and cardiovascular diseases.
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