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Lupine (Lupinus spp.) proteins: characteristics, safety and food applications

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Abstract

Lupines (Lupinus spp.) have emerged as a cheap functional food with the advantages of being non-genetically modified crop, able to adapt to harsh conditions and low-input farming. Lupines are rich in protein and poor in starch, similar to soy. The factor limiting the use of lupine is the presence of quinolizidine alkaloids especially in bitter species. Nevertheless, modern breeding programs ensured the selection of sweet lupine species with reduced alkaloid content (≤ 0.2 g/kg DM). Numerous techniques have been employed to produce lupine protein isolates, concentrates and hydrolysates. These proteins are rich in bioactive peptides associated with health-related benefits and have been reported with interesting techno-functional properties. Lupine Protein isolates and concentrates are used mostly for developing healthy foods, while hydrolysates are more applied in nutraceutical and cosmetic industries. Further research is needed to ensure better safety and wider spectrum of application through adequate strategies for allergenicity mitigation and improving techno-functionality.

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Acknowledgements

This work was supported by CERCA Programme (Generalitat de Catalunya).

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  1. Institute of Agriculture and Food Research and Technology (IRTA), Food Safety and Functionality Programme, Food Industry Area, Finca Camps i Armet s/n, 17121, Monells, Catalonia, Spain

    Fatma Boukid

  2. Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola, 165/A, 70126, Bari, Italy

    Antonella Pasqualone

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Boukid, F., Pasqualone, A. Lupine (Lupinus spp.) proteins: characteristics, safety and food applications. Eur Food Res Technol 248, 345–356 (2022). https://doi.org/10.1007/s00217-021-03909-5

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