Journal
MOLECULAR NUTRITION & FOOD RESEARCH
Volume 51, Issue 4, Pages 431-436Publisher
WILEY
DOI: 10.1002/mnfr.200600246
Keywords
bioactive peptides; furosine; LC-ESI-MS/MS; Lupinus albus; shot-gun proteomics
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Foods based on sweet lupin proteins are gaining attention from industry and consumers because of their possible role in the prevention of cardiovascular disease. When promoting lupin-based foods for inclusion in a daily diet, the thermal damage suffered during processing is of relevance to the bioactive and nutritional quality of the food product. N-(2-furoylmethyl)-L-lysine (furosine) quantification demonstrates that currently available sweet lupin protein isolates have a thermal damage comparable to or lower than other traditional food ingredients, and are a good source of lysine in non-dairy products. In lupin-based foods claiming to have cholesterol-lowering potential, shotgun proteomics offers itself as a fast and effective screening method for assessing the biological availability of active peptides. Such a method is readily applicable to other legume-enriched food products.
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