期刊
FOOD CHEMISTRY
卷 429, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2023.136847
关键词
Lupin; Quinolizidine alkaloids; Food production; Unit processes; Plant -based proteins
This study assessed the reduction of quinolizidine alkaloids (QAs) during the processing of Lupinus albus seeds and lupin-based foods. The results showed that the decrease in QA content depends on the specific processing method, and QAs are heat stable while depletion occurs due to leaching in cooking water.
Lupin, a protein-rich grain legume, and products thereof, are becoming increasingly important in our diets. However, variable and high concentrations of quinolizidine alkaloids (QAs) may hamper this evolution. This study assessed the fate of QAs when processing Lupinus albus seeds and lupin-based foods, to give a first indication of the food industry's ability to sufficiently reduce the QA concentration. Typical unit processes, including toasting, dehulling, sterilization (sterilized jarred lupins), oven baking (cookies), frying (chips) and boiling in water (pasta), were simulated on lab-scale. A quantitative determination of five QAs and qualitative screening of other relevant QAs, in the derived fractions and lupin-based foods, was performed with a validated UHPLC-MS/ MS and -HRMS method, respectively. Results revealed that the reduction in quinolizidine alkaloid content is highly dependent on the applied unit process, that QAs appear to be heat stabile, and that the depletion can be attributed to the leaching in cooking water.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据