Lupin seeds storage protein composition and their interactions with native flavonoids
2019
Czubinski, Jaroslaw | Feder, Sara
BACKGROUND: Lupin‐based food, due to the high content of functional proteins and phenolic compounds, are widely used in human nutrition. Unfortunately, proteins and phenolic compounds can easily interact with each other which results in formation of complexes that affect properties of both components. Therefore, in this study, composition of the seeds storage proteins isolated from Lupinus albus and L. angustifolius and their interactions with native flavonoids were investigated. RESULTS: Based on the chromatographic separations, six proteins fractions of lupin seeds storage proteins were identified. The results indicate that two dominant fractions, α‐conglutin and β‐conglutin, constitute up to 80% of all proteins present in the seeds. Three flavonoids interacting with the proteins were identified as apigenin C‐glycosides. The lowest flavonoids content was noted in the main storage proteins while in both lupin seeds species over 90% of flavonoids interacted with the proteins present in late‐embryogenesis abundant (LEA) protein fraction. CONCLUSIONS: Protein–phenolic compound complexes can affect the digestibility of proteins and bioavailability of phenolic compounds, and thus the functional and nutritional properties of products derived from lupin seeds can be changed. Therefore, a better understanding of factors affecting the nutritional value of lupin seeds proteins and flavonoids is necessary to optimize the biological use of this plant for human nutrition. © 2019 Society of Chemical Industry
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