Comparison ofLupinus angustifoliusprotein digestibility in dependence on protein, amino acids, trypsin inhibitors and polyphenolic compounds content
| Autor: | Dorota Piasecka-Kwiatkowska, Magdalena Zielińska-Dawidziak, Ewa Rokosik, Marta Burzyńska, Aneta Tomczak, Krzysztof Dwiecki |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
chemistry.chemical_classification
0303 health sciences biology 030309 nutrition & dietetics Protein digestion Chemistry Lysine food and beverages 04 agricultural and veterinary sciences Trypsin biology.organism_classification 040401 food science Industrial and Manufacturing Engineering Amino acid 03 medical and health sciences Lupinus angustifolius 0404 agricultural biotechnology Polyphenol medicine Composition (visual arts) Food science Animal nutrition Food Science medicine.drug |
| Zdroj: | International Journal of Food Science & Technology. 55:2029-2040 |
| ISSN: | 1365-2621 0950-5423 |
| Popis: | Lupine seeds are proposed as a source of valuable protein in human and animal nutrition. However, not only protein content but its bioavailability is important. Thus, the protein digestibility of twenty Lupinus angustifolius varieties seeds and the impact of some factors (protein and polyphenols content, trypsin inhibition and amino acids composition) on the protein digestion were discussed. Composition as well as the digestibility of these seeds was influenced by variety, weather conditions (precipitations) and place of cultivation (soil quality). The average digestibility of the seeds was 46%. The positive impact on the digestibility had the extractivity of the protein. Higher than it was expected activity of trypsin inhibitors (even up to ~32%) in some varieties influenced the protein availability, while the lysine and phenolic compounds content did not affect digestibility. The content of compounds influencing protein digestibility depends both on variety as well as on agronomical conditions. |
| Databáze: | OpenAIRE |
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