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Issue 1 (2) 2002 pp. 83-91

Bożena Kiczorowska, Antoni Lipiec

THE QUALITY OF PROTEIN IN LUPINE EXTRUDATES AS AFFECTED BY EXTRUSION-COOKING PARAMETERS

Abstract Effects of seeds moisture (15, 20, 25%) and the temperature of extruder unit (80/100/120/100/100°C; 100/130/160/150/120°C; 110/160/200/180/140°C) upon the basic chemical composition as well as amino acids content in yellow and white lupine seeds were investigated. Apart from experimental factors, the significantly lower ether extract and crude fibre contents were noted in each extrudate. On the other hand, the contents of crude ash and crude protein in dry matter were stable and very similar to these of untreated seeds. Extrusion-cooking slightly decreased the content of most of amino acids in lupine protein. The largest losses were observed with respect to methionine (19%) and cysteine (13%) in yellow lupine extrudates. The susceptibility to enzymatic hydrolysis of protein was higher in all extrudates, compared to rough lupine ground. The highest increase in proteolyses activity was noted with respect to yellow lupine extrudates (16%)
Keywords: lupine, extrusion-cooking, amino acids
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue2/volume/9_2_2002.pdf

For citation:

MLA Kiczorowska, Bożena, and Antoni Lipiec. "THE QUALITY OF PROTEIN IN LUPINE EXTRUDATES AS AFFECTED BY EXTRUSION-COOKING PARAMETERS." Acta Sci.Pol. Technol. Aliment. 1.2 (2002): 83-91.
APA Kiczorowska B.,Lipiec A. (2002). THE QUALITY OF PROTEIN IN LUPINE EXTRUDATES AS AFFECTED BY EXTRUSION-COOKING PARAMETERS. Acta Sci.Pol. Technol. Aliment. 1 (2), 83-91
ISO 690 KICZOROWSKA, Bożena, LIPIEC, Antoni. THE QUALITY OF PROTEIN IN LUPINE EXTRUDATES AS AFFECTED BY EXTRUSION-COOKING PARAMETERS. Acta Sci.Pol. Technol. Aliment., 2002, 1.2: 83-91.