ArticleMolecules (Basel, Switzerland)2020
Proteomic Characterisation of Lupin (
Article in Molecules (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Lupin as a Source of Bioactive Antioxidant Compounds for Food Products.Molecules (Basel, Switzerland) · 2023Review
- Legumes as basic ingredients in the production of dairy-free cheese alternatives: a review.Journal of the science of food and agriculture · 2022Review
- Study on the Correlation between the Protein Profile of Lupin Milk and Its Cheese Production Compared with Cow's Milk.Molecules (Basel, Switzerland) · 2021Article
- The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (Molecules (Basel, Switzerland) · 2020Article
- Study on Effect of Extraction Techniques and Seed Coat on Proteomic Distribution and Cheese Production from Soybean Milk.Molecules (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lupin seeds are rich in proteins and other essential ingredients that can help to improve human health. The protein contents in both whole and split seeds of two lupin cultivars (Mandleup and PBA Jurien) were used to produce the lupin milk using the cheesecloth and centrifuge method. Proteins were extracted from the lupin milk using thiourea/urea solubilization. The proteins were separated by a two-dimensional polyacrylamide gel electrophoresis and then identified with mass spectrometry. A total of 230 protein spots were identified, 60 of which showed differential abundances. The cheesecloth separation showed protein extractability much better than that of the centrifuge method for both the cultivars. The results from this study could offer guidance for future comparative analysis and identification of lupin milk protein and provide effective separation technique to determine specific proteins in the cheese-making process.
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Registered trials
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