ArticleScientific reports2021
Comparative assessment of nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars.
Article in Scientific reports, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Exploring the Potential of Lupin (Lupinus angustifolius) Flour-Based Ingredients in Developing High Moisture Meat Analogues.Journal of food science · 2025Article
- Pulse Proteins: Processing, Nutrition, and Functionality in Foods.Foods (Basel, Switzerland) · 2025Review
- Evaluation of protein composition and functionality of lupin protein isolates extracted from different blue lupin (Current research in food science · 2025Article
- Screening of the Nutritional Properties, Bioactive Components, and Antioxidant Properties in Legumes.Foods (Basel, Switzerland) · 2024Article
- Compositional Attributes of Blue Lupin (Journal of agricultural and food chemistry · 2023Article
- Article
- β-Conglutins' Unique Mobile Arm Is a Key Structural Domain Involved in Molecular Nutraceutical Properties of Narrow-Leafed Lupin (International journal of molecular sciences · 2023Article
- White Lupine (Foods (Basel, Switzerland) · 2023Article
- Structural and Thermal Characterization of Protein Isolates from Australian Lupin Varieties as Affected by Processing Conditions.Foods (Basel, Switzerland) · 2023Article
- Investigations on the Transfer of Quinolizidine Alkaloids fromJournal of agricultural and food chemistry · 2022Article
- Evaluation of the Major Seed Storage Proteins, the Conglutins, Across Genetically Diverse Narrow-Leafed Lupin Varieties.Frontiers in nutrition · 2022Article
- Temporal Change in Iron Content of Vegetables and Legumes in Australia: A Scoping Review.Foods (Basel, Switzerland) · 2021Article
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8 authors.
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Abstract
Lupin holds an important place among the legumes and the utilization of lupin as a dietary protein source is an excellent environmentally friendly alternative to animal-based products for human nutrition. In the present study, nutritional, thermal, rheological and functional properties of nine Australian lupin cultivars have been assayed in order to find the most valuable one, both nutritiously and industrially. The set comprised six Lupinus angustifolius L. viz., Barlock, Gunyadi, Jenabillup, Jindalee, Jurien, Mandelup and three Lupinus albus L. viz., Luxor, Rosetta, WK388 cultivars. The tests included analysis of color, macronutrient and micronutrient composition, pasting, textural and thermal properties, electrophoretic profile of protein isolates, swelling power, water and oil absorption capacity, emulsifying capacity, emulsion stability, creaming stability, foaming capacity and stability of the cultivars' dehulled seed flours. The results indicated substantial variation in macro and micro-nutritional value as well as satisfactory swelling ability, solubility, surface hydrophobicity, foaming ability, emulsifying capacity and gelation property of lupin flours. Superior nutritional, thermal, rheological and functional potential was demonstrated by the L. albus cultivars compared to the L. angustifolius cultivars with the exception of Mandelup.
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