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November 2015 (published: 27.11.2015)
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Аlkaloidness investigation of Lupin seeds
Pankina I.A, Borisov L.M.
The article considers a necessity to use leguminous crops as a promising source of vegetable protein. On this aspect a promising culture is Lupin (L. angustifolius). Тhe high protein content of lupins (from 35% to 53% ) makes it possible to compete with monopoly of imported soybeans. This is especially important in connection with import-substituting economy. Proteins of Lupine are not inferior to sоy as source of essential amino acids (lysine, valine, tryptophan, methionine and others) and a number of vitamins and minerals. The absence of gluten in the proteins of lupine can be used for creating gluten-free dietary products necessary for celiacs (gluten enteropathy). So lupine is a promising raw material for producing food products for functional and medicinal purposes. However, biologically active organic substances – alkaloids are present in the lupine seeds. These secondary metabolites affect the sensory characteristics and this some constrain the use of lupine seed. The aim of our investigation is methodology of identifying and reducing alkaloidness of lupine seeds. In this article we investigated the effect of different methods of heat treatment on the quantitative content of alkaloids in lupine seeds. It’s shown that treatment of seeds in the microwave and their autoclaving reduce alkaloidness of the seed. The most significant removal of alkaloids is achieved by treating the seeds in a microwave oven.
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Keywords: legumes; lupine; gluten enteropathy; alkaloids; moisture-heattreatment.
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