Comparison of Lupinus angustifolius protein digestibility in dependence on protein, amino acids, trypsin inhibitors and polyphenolic compounds content

• Published in: International journal of food science & technology 2020-05, Vol.55 (5), p.2029-2040
• Main Authors: Zielińska‐Dawidziak, Magdalena, Tomczak, Aneta, Burzyńska, Marta, Rokosik, Ewa, Dwiecki, Krzysztof, Piasecka‐Kwiatkowska, Dorota
• Format: Article
• Language: English
• Subjects: Agronomy; Amino acid composition; Amino acids; Animal nutrition; Bioavailability; Composition; Cultivation; Digestibility; flavonoids content; Inhibitors; Lupinus angustifolius; Lysine; Nutrient content; Nutrition; Phenolic compounds; Phenols; Polyphenols; Precipitation; Protein composition; protein digestibility; Protein sources; Proteins; Seeds; Soil properties; Soil quality; Trypsin; Trypsin inhibitors; Weather
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.14450

Summary Lupine seeds are proposed as a source of valuable protein in human and animal nutrition. However, not only protein content but its bioavailability is important. Thus, the protein digestibility of twenty Lupinus angustifolius varieties seeds and the impact of some factors (protein and polyphenols content, trypsin inhibition and amino acids composition) on the protein digestion were discussed. Composition as well as the digestibility of these seeds was influenced by variety, weather conditions (precipitations) and place of cultivation (soil quality). The average digestibility of the seeds was 46%. The positive impact on the digestibility had the extractivity of the protein. Higher than it was expected activity of trypsin inhibitors (even up to ~32%) in some varieties influenced the protein availability, while the lysine and phenolic compounds content did not affect digestibility. The content of compounds influencing protein digestibility depends both on variety as well as on agronomical conditions. Lupine proteins digestibility – important factors.