Effect of ultrasound application on protein yield and fate of alkaloids during lupin alkaline extraction process

Luis Alberto Aguilar-Acosta; Sergio O. Serna-Saldivar; José Rodríguez-Rodríguez; Anayansi Escalante-Aburto; Cristina Chuck-Hernández

doi:10.3390/biom10020292

Effect of ultrasound application on protein yield and fate of alkaloids during lupin alkaline extraction process

Luis Alberto Aguilar-Acosta, Sergio O. Serna-Saldivar, José Rodríguez-Rodríguez, Anayansi Escalante-Aburto^*, Cristina Chuck-Hernández

^*Corresponding author for this work

Departamento de Nutrición

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Abstract

The objective of this work is to elucidate the fate of quinolizidine alkaloids (QA) during the lupin protein extraction process assisted with ultrasound and the evaluation of the nutritional and functional properties of the protein fraction. Proximal characterization, concentration of anti-nutritional compounds, amino acid profile and protein solubility profile of flours from three lupin species were (L. albus, L. angustifolius and L. mutabilis) assessed. The result showed a significant difference (p < 0.05) in protein concentration, fat, total alkaloids and particle size between the three species flours. Based on these parameters, the most different Lupinus species (L. mutabilis and L. angustifolius) were chosen to study the behavior of the protein fraction in terms of functionality, composition and resistance to thermal treatments. The results obtained for L. mutabilis described the ultrasound effect as beneficial for protein yield (14% more than control), QA reduction from bagasse (81% less than control) and protein isolate production (50% less than control). On the other hand, L. angustifolius was more resistant to the ultrasound effect with no significant difference between treatments (10 and 15 min) and control but with the lower toxicity and better amino acid score. These results will be useful to design processes to assist in the objective of meeting the future protein demand of the population.

Original language	English
Article number	292
Number of pages	20
Journal	Biomolecules
Volume	10
Issue number	2
DOIs	https://doi.org/10.3390/biom10020292
Publication status	Published - Feb 2020

Bibliographical note

Funding Information:
To CIDPRO (Center for Protein Development) members and laboratory partners for their help. To the Tecnológico de Monterrey for the academic scholarship and CONACyT for the economic support (CVU: 782455) and the research group headed by Sergio Serna.

Publisher Copyright:
© 2020 by the authors. Licensee MDPI, Basel, Switzerland.

All Science Journal Classification (ASJC) codes

Biochemistry
Molecular Biology

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10.3390/biom10020292

Effect of Ultrasound Application on Protein Yield and Fate of Alkaloids during Lupin Alkaline Extraction ProcessFinal published version, 3.34 MBLicence: Unspecified

Cite this

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title = "Effect of ultrasound application on protein yield and fate of alkaloids during lupin alkaline extraction process",

abstract = "The objective of this work is to elucidate the fate of quinolizidine alkaloids (QA) during the lupin protein extraction process assisted with ultrasound and the evaluation of the nutritional and functional properties of the protein fraction. Proximal characterization, concentration of anti-nutritional compounds, amino acid profile and protein solubility profile of flours from three lupin species were (L. albus, L. angustifolius and L. mutabilis) assessed. The result showed a significant difference (p < 0.05) in protein concentration, fat, total alkaloids and particle size between the three species flours. Based on these parameters, the most different Lupinus species (L. mutabilis and L. angustifolius) were chosen to study the behavior of the protein fraction in terms of functionality, composition and resistance to thermal treatments. The results obtained for L. mutabilis described the ultrasound effect as beneficial for protein yield (14% more than control), QA reduction from bagasse (81% less than control) and protein isolate production (50% less than control). On the other hand, L. angustifolius was more resistant to the ultrasound effect with no significant difference between treatments (10 and 15 min) and control but with the lower toxicity and better amino acid score. These results will be useful to design processes to assist in the objective of meeting the future protein demand of the population.",

author = "Aguilar-Acosta, {Luis Alberto} and Serna-Saldivar, {Sergio O.} and Jos{\'e} Rodr{\'i}guez-Rodr{\'i}guez and Anayansi Escalante-Aburto and Cristina Chuck-Hern{\'a}ndez",

note = "Funding Information: To CIDPRO (Center for Protein Development) members and laboratory partners for their help. To the Tecnol{\'o}gico de Monterrey for the academic scholarship and CONACyT for the economic support (CVU: 782455) and the research group headed by Sergio Serna. Publisher Copyright: {\textcopyright} 2020 by the authors. Licensee MDPI, Basel, Switzerland.",

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doi = "10.3390/biom10020292",

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AU - Escalante-Aburto, Anayansi

AU - Chuck-Hernández, Cristina

N1 - Funding Information: To CIDPRO (Center for Protein Development) members and laboratory partners for their help. To the Tecnológico de Monterrey for the academic scholarship and CONACyT for the economic support (CVU: 782455) and the research group headed by Sergio Serna. Publisher Copyright: © 2020 by the authors. Licensee MDPI, Basel, Switzerland.

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N2 - The objective of this work is to elucidate the fate of quinolizidine alkaloids (QA) during the lupin protein extraction process assisted with ultrasound and the evaluation of the nutritional and functional properties of the protein fraction. Proximal characterization, concentration of anti-nutritional compounds, amino acid profile and protein solubility profile of flours from three lupin species were (L. albus, L. angustifolius and L. mutabilis) assessed. The result showed a significant difference (p < 0.05) in protein concentration, fat, total alkaloids and particle size between the three species flours. Based on these parameters, the most different Lupinus species (L. mutabilis and L. angustifolius) were chosen to study the behavior of the protein fraction in terms of functionality, composition and resistance to thermal treatments. The results obtained for L. mutabilis described the ultrasound effect as beneficial for protein yield (14% more than control), QA reduction from bagasse (81% less than control) and protein isolate production (50% less than control). On the other hand, L. angustifolius was more resistant to the ultrasound effect with no significant difference between treatments (10 and 15 min) and control but with the lower toxicity and better amino acid score. These results will be useful to design processes to assist in the objective of meeting the future protein demand of the population.

AB - The objective of this work is to elucidate the fate of quinolizidine alkaloids (QA) during the lupin protein extraction process assisted with ultrasound and the evaluation of the nutritional and functional properties of the protein fraction. Proximal characterization, concentration of anti-nutritional compounds, amino acid profile and protein solubility profile of flours from three lupin species were (L. albus, L. angustifolius and L. mutabilis) assessed. The result showed a significant difference (p < 0.05) in protein concentration, fat, total alkaloids and particle size between the three species flours. Based on these parameters, the most different Lupinus species (L. mutabilis and L. angustifolius) were chosen to study the behavior of the protein fraction in terms of functionality, composition and resistance to thermal treatments. The results obtained for L. mutabilis described the ultrasound effect as beneficial for protein yield (14% more than control), QA reduction from bagasse (81% less than control) and protein isolate production (50% less than control). On the other hand, L. angustifolius was more resistant to the ultrasound effect with no significant difference between treatments (10 and 15 min) and control but with the lower toxicity and better amino acid score. These results will be useful to design processes to assist in the objective of meeting the future protein demand of the population.

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Effect of ultrasound application on protein yield and fate of alkaloids during lupin alkaline extraction process

Abstract

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