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2004 | 31 | 3 |

Tytuł artykułu

Slodki lubin - niedoceniane zrodlo wartosciowego bialka

Warianty tytułu

EN
Sweet lupin - underestimated source of valuable protein

Języki publikacji

PL

Abstrakty

Wydawca

-

Rocznik

Tom

31

Numer

3

Opis fizyczny

s.265-273,tab.,bibliogr.

Twórcy

autor
  • Instytut Zywnosci i Zywienia w Warszawie, Warszawa
autor

Bibliografia

  • 1. Ballester D.R., Brusner O., Saitua M.T., et al.: Safety evaluation of sweet lupine (Lupinus albus cv. Multolupa). II. Nine-moth feeding and multigeneration study in rats. Food Chem. Toxicol., 1984, 22, 1, 45-8.
  • 2. Birk Y.: Anti-nutritional factors (ANFs) in lupin and other legume seeds: Pros and cons. Ed: Martins, da Costa. In: Advances in lupin reaserch. Proc. 7th Int. Lupin Conf. Held at Evora. Portugal, 1993, 18-23 April p. 424-429.
  • 3. Champ M.M.J.: Non-nutrient bioactive substances in pulses. Br. J. Nutr., 2002, 88, Suppl. 3.
  • 4. Chango A., Villaume C., Bau H.M., et al.: Effects of casein, sweet white lupin and sweet yellow lupin on cholesterol metabolism in rats. J. Sci. Food Agric., 1998, 76, 2, 303-309.
  • 5. Chew P.G., Casey A.J., Johnson S.K.: Protein quality and physico-functionality of Australian sweet lupin (Lupinus angustifolius cv. Gungurru) protein concentrates prepared by isoelectric precipitation or ultrafiltration. Food Chem., 2003, 83, 575-583.
  • 6. Egana J.I., Uauy R., Cassorla X., et al.: Sweet lupin protein quality in young men. J. Nutr., 1992, 122, 12, 2341-7.
  • 7. El-Adawy T.A., Rahman E.H., El-Bedawey A.A., et al.: Nutritional potential and functional properties of sweet and bittert lupin seed protein isolates. Food Chem., 2001, 74, 455-462.
  • 8. Gattas Zaror V, Barrera Acevedo G., Yanez Soto E., et al.: Tolerance and chronic acceptability of lupine (Lupinus albus var. Multolupa) flour for feeding of young adults. Arch. Latinoam. Nutr., 1990, 40, 4, 490-502.
  • 9. Geil P.B., Anderson J.W.: Nutrition and health implications of dry beans: a review. J. Am. Coll. Nutr., 1994, 13, 549-558.
  • 10. Grant G., Dorward PM., Buchan W.C., et al.: Consumption of diets containing raw soya beans (Glycune max), kidney beans (Phaseolus vulgaris), cowpeas (Vigna unguiculata) or lupin ssseds (Lupinus augustifolius) by rats for up to 700 days: effects on body composition and organ weights. Br. J. Nutr., 1995, 73, 1, 17-29.
  • 11. Grekowicz-Rakowska M.: Badania nad wartością odżywczą nasion niegorzkiego łubinu białego (Lupinus albus). Roczn. PZH, 1955, 6, 4, 344-362.
  • 12. Gross R., Morales E., Gross U., et al.: Lupine, a contribution to the human food supply.3. Nutritional physiological study with lupine (Lupinus albus) flour. Ernahrungswiss., 1976, 15, 4, 391-5.
  • 13. Guillon F., Champ M.M.J.: Carbohydrate fractions of legumes: uses in human nutrition and potential for health. Br. J. Nutr., 2002, 88, Suppl. 3, 293-306.
  • 14. Hall R., Johnson S., Ball M., et al.: Assessing the nutritional benefits of Australian sweet lupin (Lupinus angustifolius) in human foods., 2001, Crop Updates: Department of Agriculture - Western Australia.
  • 15. Healthy-Profood. Optimised processes for preparing healthy and added value food ingredients from lupin kernels, the european protein-rich grain legume. An European Commission Project funded within the Fifth Framework Programme, quality of life and management of living resources, Key Action 1: Food, Nutrition and Health. 2003-2006.
  • 16. Hedley C.L.: Carbohydrates in grain and legume seeds. CAB International, 2001.
  • 17. Hondelmann W.: The lupin: Ancient and modern plant crop. Theor. Appl. Genet. ,1984, 68, 1-9.
  • 18. Johnson S.K., Mcquillan P.L., Sin J.H., et al.: Sensory acceptability of white bread with added Australian sweet lupin (Lupinus angustifolius) kernel fibre and its gliceamic and insulinemic responses when eaten as a breakfast. J. Sei. Food Agric., 2003, 88, 3, 1366-1372.
  • 19. Lampart-Szczapa E., Korczak J., Nogala-Kalucka M., et al.: Antioxidant properties of lupin seed products. Food Chem., 2003, 83, 279-285.
  • 20. Lasztity R., Khali M.M., Haraszi R., et al.: Isolation, functional properties and potential use of protein preparations from lupin. Nahrung, 2001, 45, 6, 396-8.
  • 21. Leduc V, Moneret-Vautrin D.A., Guerin L.: Allergenicity of lupin flour. Allerg. Immunol. (Paris), 2002, 34, 6, 213-7.
  • 22. Libby P: Vascular biology of atherosclerosis: overview and state of the art. Am. J. Cardiol., 2003, 91, Suppl. 3A-6A.
  • 23. Lopez de Romana G., Graham G.G., Morales E., et al.: Protein guality and oil digestability of Lupinus mutabilis: metabolic studies in children. J. Nutr., 1983, 113, 4, 773-8.
  • 24. Lquari H., Vioque J., Pedroche J., et al.: Lupinus angustifolius protein isolates: chemical composition, functional properties and protein characterisation. Food Chem., 2002, 76, 349-356.
  • 25. MacLean W.C. Jr., Graham G.G., Placko R.P., et al.: Plasma free amino acids in children consuming lupin protein with and tithout methionine supplementation. J. Nutr., 1983, 113, 4, 779-85.
  • 26. Mariotti F., Pueyo M.E., Tome D., et al.: The bioavailability and postprandial utilization of sweet lupin - flour proteinis similar to that of purified soyabean protein in human subjects: a study using intrinsically 15N- labeled proteins. Br. J. Nutr., 2002, 87, 4, 315-323.
  • 27. Moneret-Vautrin D.A., Guerin L., Kanny G., et al.: Cross-allergenicity of peanut and lupine: the risk of lupine allergy in patients allergic to peanuts. J. Allergy Clin. Immunol., 1999, 104, 883-8.
  • 28. Mubarak A.E.: Chemical, nutritional and sensory properties of bread supplemented with lupin seed (Lupinus albus) products. Nahrung, 2001, 45, 4, 241-245.
  • 29. O'Neill B.: Lupin protein - what we know, 2001, Crop Updates: Department of Agriculture - Western Australia.
  • 30. Petterson D.S., Spisas S., Mackintosh J.B.: The Chemical Composition and Nutritive Value of Australian Pulses. Agriculture Western Australia, 1997, GRDC.
  • 31. Petterson D.S., Sandstrom B., Cederblad A.: Absorption of zinc from lupin (Lupinus angustifolius)-based foods. Br. J. Nutr., 1994, 72, 6, 865-71.
  • 32. Rahman M.H., Hossain I., Moslehuddin.: Nutritional evaluation of sweet lupin (Lupinus angustifolius): net protein utylisation (NPU), nitrogen balance and fractionation studies. Br. J. Nutr., 1997, 77, 3, 443-457.
  • 33. Rahman M.H.: The nutritional toxicity of sweet lupin (Lupinus angustifolius) seed proteins. J. Sei. Food Agric., 2000, 88, 1, 72-78.
  • 34. Rizkalla S.W., Bellisle F., Slama G.: Health benefits of low glycaemic index foods, such as pulses, in diabetic patients and healthy individuals. Br. J. Nutr., 2002, 88, Suppl. 3, 255-262.
  • 35. Rubio L.A., Grant G., Daguid T., et al.: Organs relative weight and plasma amino acids concentrations in rats fed diets based on whole legume (faba bean, lupin, chickpea, defatted soy bean) seed meals or their fractions. J. Sei. Food Agric., 1999, 79, 2, 187-194.
  • 36. Rubio L.A., Grant G., Scislowski EW., et al.: The utilization of lupin (Lupinus angustifolius) and faba bean globulins by rats is poorer than of soybean globulins or lactalbumin but the nutritional value of lupin seed meal is lower only than that of lactalbumin. J. Nutr., 1995, 125, 8, 2145-55.
  • 37. Schneider A.V.C.: Overview of the market and consumption of pulses in Europe. Br. J. Nutr., 2002, 88, Suppl. 3, 243-250.
  • 38. Sirtori C.R., Lovati M.R., Manzoni C., et al.: Proteins of white lupin seed, a naturally isoflavone-poor legume, reduce cholesterolemia in rats and increase LDL receptor activity in HepG2 cells. J. Nutr., 2004, 134, 1, 18-23.
  • 39. USDA National Nutrient Database for Standard Reference, Release 16, July 2003.
  • 40. van Barneveld R.J.: Understanding the nutritional chemistry of lupin seed to improve livestock production efficiency. Nutr. Res. Rev., 1999, 12, 203-230.
  • 41. Villarroel M., Biolley E., Larenas G., et al.: Chemical, sensory and clinical characterization of lupin marmalades. Arch. Latonoam. Nutr., 1996, 46, 3, 234-7.
  • 42. Yanez E., Ivanovic D., Owen D.F., et al.: Chemical and nutritional evaluation of sweet lupines. Ann. Nutr. Metab., 1983, 27, 6, 513-20.
  • 43. Zacarias I., Yanez E., Araya E., et al.: Sensory evaluation and acceptability study, at the consumer level, of bread supplemented with sweet lupine flour. Arch. Latinoam. Nutr., 1985, 35, 1, 119-129.

Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

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