Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2099277 | Trends in Food Science & Technology | 2008 | 10 Pages |
Abstract
This review deals with the main proteins of white lupin seed (Lupinus albus, L.) and reports on the current knowledge of the structural and functional properties of these proteins with the aim of providing the first comprehensive, accurate and up-to-date survey on this topic. Lupin seed's four main protein families of globulins, termed α-, β-, γ- and δ-conglutins, are reviewed with specific regard to their molecular and biological features. Their nutritional, technological, nutraceutical and allergenic potentials are also considered. The review is intended to provide nutritionists, food technologists and various stakeholders with the molecular background for a better exploitation of this valuable and accessible protein-rich source.
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Authors
Marcello Duranti, Alessandro Consonni, Chiara Magni, Fabio Sessa, Alessio Scarafoni,