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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
29/05/2023 |
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Data da última atualização: |
29/05/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
CHAMONE, M. E. R.; ASCHERI, J. L. R.; VARGAS-SOLÓRZANO, J. W.; STEPHAN, M. P.; CARVALHO, C. W. P. de. |
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Afiliação: |
MEIRY ELLEN RAMOS CHAMONE, UFRRJ; JOSE LUIS RAMIREZ ASCHERI, CTAA; JHONY WILLIAN VARGAS-SOLÓRZANO; MARILIA PENTEADO STEPHAN, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
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Título: |
Chemical Characterization of White Lupin (Lupinus albus) Flour Treated by Extrusion Cooking and Aqueous Debittering Processes. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Plant Foods for Human Nutrition, 2023. |
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DOI: |
https://doi.org/10.1007/s11130-023-01050-0 |
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Idioma: |
Inglês |
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Notas: |
Online first. |
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Conteúdo: |
Lupin is a very nutritious legume with high levels of protein and fiber, but it also contains quinolizidine alkaloids which, depending on the species, can accumulate to toxic levels. The objective of this work was to evaluate the white lupin chemical composition, due to the effects of different processes (aqueous debittering, extrusion cooking, and reactive extrusion), aiming at reducing total alkaloids, preserving fibers, and increasing in vitro protein digestibility. Regarding raw material, the aqueous process reduced significantly total alkaloids (?93.87%), increased dietary fiber (+22.03%), and increased protein digestibility (+6.73%), whereas the extrusion processes were inefficient to reduce alkaloids (< ?3.70%) and reduced the dietary fiber content, the reduction being more severe during reactive extrusion (?75.36%). Protein digestibility was improved by extrusion cooking (+3.07%), while the reactive extrusion reduced digestibility (?12.50%). Electrophoresis and quantification of soluble proteins and aromatic amino acids confirmed the high digestibility index, staying only the ?-conglutin fraction in the digested sampes evaluated by SDS-PAGE. The aqueous process proved to be the best option, as it reduces the alkaloid content to safe levels and improves the protein digestion of white lupin flour. |
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Palavras-Chave: |
Protein digestibility; Reactive extrusion. |
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Thesaurus Nal: |
Extrusion. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02078naa a2200229 a 4500
001 2154062
005 2023-05-29
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1007/s11130-023-01050-0$2DOI
100 1 $aCHAMONE, M. E. R.
245 $aChemical Characterization of White Lupin (Lupinus albus) Flour Treated by Extrusion Cooking and Aqueous Debittering Processes.$h[electronic resource]
260 $c2023
500 $aOnline first.
520 $aLupin is a very nutritious legume with high levels of protein and fiber, but it also contains quinolizidine alkaloids which, depending on the species, can accumulate to toxic levels. The objective of this work was to evaluate the white lupin chemical composition, due to the effects of different processes (aqueous debittering, extrusion cooking, and reactive extrusion), aiming at reducing total alkaloids, preserving fibers, and increasing in vitro protein digestibility. Regarding raw material, the aqueous process reduced significantly total alkaloids (?93.87%), increased dietary fiber (+22.03%), and increased protein digestibility (+6.73%), whereas the extrusion processes were inefficient to reduce alkaloids (< ?3.70%) and reduced the dietary fiber content, the reduction being more severe during reactive extrusion (?75.36%). Protein digestibility was improved by extrusion cooking (+3.07%), while the reactive extrusion reduced digestibility (?12.50%). Electrophoresis and quantification of soluble proteins and aromatic amino acids confirmed the high digestibility index, staying only the ?-conglutin fraction in the digested sampes evaluated by SDS-PAGE. The aqueous process proved to be the best option, as it reduces the alkaloid content to safe levels and improves the protein digestion of white lupin flour.
650 $aExtrusion
653 $aProtein digestibility
653 $aReactive extrusion
700 1 $aASCHERI, J. L. R.
700 1 $aVARGAS-SOLÓRZANO, J. W.
700 1 $aSTEPHAN, M. P.
700 1 $aCARVALHO, C. W. P. de
773 $tPlant Foods for Human Nutrition, 2023.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Registro Completo
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
29/08/2019 |
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Data da última atualização: |
29/08/2019 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
NASCIMENTO JUNIOR, A. do; BASSOI, M. C.; FOLONI, J. S. S.; SILVA, S. R.; TAVARES, L. C. V.; MIRANDA, L. C.; BORGES, R. de S. |
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Afiliação: |
ALFREDO DO NASCIMENTO JUNIOR, CNPT; MANOEL CARLOS BASSOI, CNPSO; JOSE SALVADOR SIMONETI FOLONI, CNPSO; SERGIO RICARDO SILVA, CNPT; LUIS CESAR VIEIRA TAVARES, CNPSO; LUIZ CARLOS MIRANDA, CNPSO; ROGERIO DE SA BORGES, SIN. |
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Título: |
BRS Surubim - nova cultivar de triticale da Embrapa. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
In: REUNIÃO DA COMISSÃO BRASILEIRA DE PESQUISA DE TRIGO E TRITICALE, 12., 2018, Passo Fundo. Ata e Resumos... Passo Fundo: Projeto Passo Fundo, 2019. Melhoramento, Aptidão Industrial e Sementes. |
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Páginas: |
p. 492-496. |
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Idioma: |
Português |
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Thesagro: |
Triticale; Variedade. |
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Categoria do assunto: |
G Melhoramento Genético |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/199875/1/ID44644-2019RCBPTT2AtasResumos2018p492.pdf
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Marc: |
LEADER 00745nam a2200205 a 4500
001 2111732
005 2019-08-29
008 2019 bl uuuu u01u1 u #d
100 1 $aNASCIMENTO JUNIOR, A. do
245 $aBRS Surubim - nova cultivar de triticale da Embrapa.$h[electronic resource]
260 $aIn: REUNIÃO DA COMISSÃO BRASILEIRA DE PESQUISA DE TRIGO E TRITICALE, 12., 2018, Passo Fundo. Ata e Resumos... Passo Fundo: Projeto Passo Fundo, 2019. Melhoramento, Aptidão Industrial e Sementes.$c2019
300 $ap. 492-496.
650 $aTriticale
650 $aVariedade
700 1 $aBASSOI, M. C.
700 1 $aFOLONI, J. S. S.
700 1 $aSILVA, S. R.
700 1 $aTAVARES, L. C. V.
700 1 $aMIRANDA, L. C.
700 1 $aBORGES, R. de S.
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