Biological value of lupine proteins and their prospects in the food industry

DOI: 10.17586/1606-4313-2019-18-2-79-85
UDC 633.367

Biological value of lupine proteins and their prospects in the food industry

Agafonova S.V., Rykov A.I., Mezenova O. Ya.

For citation: Agafonova S.V., Rykov A.I., Mezenova O.Ya. Biological value of lupine proteins and their prospects in the food industry. Vestnik Mezhdunarodnoi akademii kholoda. 2019. No 2. p.79-85

The global shortage of animal protein in the world determines the relevance of the search for new alternative sources including the ones of vegetable origin. A promising raw material source of valuable protein in Kaliningrad region is lupine, the beans of which contain all the essential amino acids, but at the same time accumulate a certain amount of alkaloids responsible for a specific bitter taste. For the purposes of the food industry the food and low alkaloid varieties which grow well in the region and do not have a bitter taste are recommended: Dega white lupine and Vityaz narrow-leaved lupine. High protein content was found in the beans of these varieties of lupine: 37.8% (Dega) and 39.3% (Vityaz). The amino acid composition of proteins of these beans was determined by capillary electrophoresis. The total content of glutamic acid and glutamine (53.9 and 66.9 g / 100 g of protein in Dega and Vityaz  lupine beans) and aspartic acid and asparagine (23.0 and 27.19 g / 100 g of protein, respectively), which are important factors in the regulation of central nervous system activity, are the highest ones. Amino acid balance calculation of proteins by an indicator of the essential amino acids relative to the FAO / WHO reference protein showed high biological value of proteins of both lupine types (76.12% and 75.28% for Dega and Vityaz, respectively). It is proved that the main limiting amino acids are isoleucine and leucine (less than 30%). The closest to the "standard" are the proteins of lupins in terms of the content of phenylalanine and tyrosine (scores 81.46% and 78.78%). The insufficiently high coefficient of utility of the amino acid composition (0.58 and 0.59 unit fraction) indicates the rationality of combining lupine protein with proteins - sources of limiting amino acids such as leucine and isoleucine. When designing balanced protein compositions based on lupine beans, it is recommended to use the replacement and substitution method and combine them with nuts, lentils, cereals, soy, eggs, meat, fish, liver, and collagen hydrolysates from secondary fish and meat raw materials. When designing amino acid-balanced protein products for a vegetarian diet, it is recommended to combine them with cereals, vegetables, nuts, seeds, and other plant sources. It is advisable to use lupine in protein bioproducts for sports nutrition, enriched confectionery, bakery products, and in the analogues of meat, fish, and dairy products.

Keywords: Lupine, Dega, Vityaz, protein, essential amino acids, amino acid composition, biological value.

Read the full article