Proximate Analysis and Amino Acid Profile of the Ecuadorian Andean Lupin (Fabaceae: Lupinus mutabilis) Protein Isolate
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Published:
Jan 12, 2018
Keywords:
aislado proteico, aminoácidos, análisis proximal, Lupinus, nutrición amino acids, Lupinus, nutrition, protein isolate, proximal analysis
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Abstract
The purpose of the present study was to isolate the total protein content of lupin beans (Fabaceae: Lupinus mutabilis ). The macronutrient content was evaluated through a proximal analysis: total protein (67.25 %), carbohydrates (18.67 %), fat (5.95 %), ash (4.12 %), and moisture (4.01 %). The thin-layer chromatography analysis showed that seven essential amino acids are present in the protein isolate: glutamic acid, threonine, valine, isoleucine, leucine, methionine, tryptophan and also, the presence of glutamic acid and branched-chain amino acids.
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References
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AOAC. (2011b). Method 2001.11 Protein (Crude) in Animal Feed, Forage (Plant Tissue), Grain, and Oilseed. In Official Methods of Analysis of AOAC International (18th ed., pp. 34–37). Gaithersburg: AOAC International.
AOAC. (2011c). Methods 2003.05 Crude Fat in Feeds, Cereal Grains, and Forages. In Official Methods of Analysis of AOAC International (18th ed., pp. 41–43). Gaithersburg.
AOAC. (2011d). Method 923.03 Ash of Flour. In Official Methods of Analysis of AOAC International (18th ed., p. 2). Gaithersburg.
Bermejo, J. y León, J. (1994). Neglected crops: 1492 from a different perspective. Roma: Food and Agriculture Organization of the United.
Bluebonnet Nutrition Corporation. (2015). 100% Natural Whey Protein Isolate Powder, Sugar Land, TX, USA.
Børsheim, E., Tipton, K.D., Wolf, S.E. y Wolfe, R.R. (2002). Essential amino acids and muscle protein recovery from resistance exercise. American Journal of Physiology. Rndocrinology and Metabolism, 283(4), E648–57. doi:10.1152/ajpendo.00466.2001
Carvajal-Larenas, F.E., Van Boekel, M.J.A.S., Koziol, M., Nout, M.J.R. y Linnemann, A.R. (2014). Effect of Processing on the Diffusion of Alkaloids and Quality of Lupinus mutabilis Sweet. Journal of Food Processing and Preservation, 38(4), 1461–1471. doi:10.1111/jfpp.12105
Carvalho-Peixoto, J., Alves, R.C. y Cameron, L.C. (2007). Glutamine and carbohydrate supplements reduce ammonemia increase during endurance field exercise. Applied Physiology, Nutrition, and Metabolism, 32(6), 1186–1190. doi:10.1139/H07-091
Ehrlich, S.D. (2013). Glutamine. http://umm.edu/health/medical/altmed/supplement/glutamine
FAO. (2003a). Weighing the GMO arguments: against. http://www.fao.org/english/newsroom/focus/2003/gmo8.htm
FAO. (2003b). Food energy – methods of analysis and conversion factors. Rome: Food and Agriculture Organization Of The United Nations.
Farrell, P.A., Joyner, M.J. y Caiozzo, V. (2012). Advanced Exercise Physiology (Second Ed.). Baltimore: American College of Sports Medicine.
Growing Naturals. (2015). Pea Protein. Culver City, CA, USA
Haer, F.C. (1969). An Introduction to Chromatography on Impregnated Glass Fiber. Ann Arbor: Ann Arbor Science Publishers, Inc.
Horton, D. (2014). Investigación Colaborativa de Granos Andinos en Ecuador. Quito: Fundación McKnight & Instituto Nacional Autónomo de Investigaciones Agropecuarias.
IBM. (2012). IBM SPSS Statistics.
Jacobsen, S. y Mujica, A. (2006). El Tarwi (Lupinus mutabilis Sweet.) y sus parientes silvestres. In Botánica Económica de los Andes Centrales, 458–482.
Jacobsen, S. y Sherwood, S. (2002). La producción de chocho y amaranto. In Cultivo de granos andinos en Ecuador (pp. 34–36). Quito: Abya Ayala.
Jaramillo Galarza, M.G. (2005). Determinación de Plomo en Chocho que se expende en la vía pública por Espectrofotometría de Absorción Atómica. Pontificia Universidad Católica del Ecuador.
Kalman, D. (2014). Amino Acid Composition of an Organic Brown Rice Protein Concentrate and Isolate Compared to Soy and Whey Concentrates and Isolates. Foods, 3(3), 394–402. doi:10.3390/foods3030394
Lusas, E. y Riaz, M. (1995). Soy protein products: processing and use. The Journal of Nutrition, 125(3 Suppl), 573 – 580.
Newsholme, P. Lima, M.M.R., Procopio, J., Pithon-Curi, T.C., Doi, S.Q., Bazotte, R.B. y Curi, R. (2003). Glutamine and glutamate as vital metabolites. Brazilian Journal of Medical and Biological Research, 36(2), 153–163.
NOW Foods. (2015). Soy Protein Isolate. Bloomingdale, IL, USA
Peralta, E.N., Mazón, Á., Murillo, M., Rivera, D., Rodríguez, L. y Lomas, C.M. (2012). Manual agrícola de granos andinos: Chocho, Quinua, Amaranto y Ataco. Cultivos, variedades y costos de producción. Publicación Miscelánea, (69).
Shimomura, Y., Yamamoto, Y., Bajotto, G., Sato, J., Murakami, T., Shimomura, N., ... Mawatari, K. (2006). Nutraceutical effects of branched-chain amino acids on skeletal muscle. The Journal of Nutrition, (1), 529–532.
Staneck, J. (1974). Simplified Approach to Identification of Aerobic Actinomycetes by Thin-Layer Chromatography. Applied Microbiology, 28(2), 226–231.
Sun, J. X., Sun, X.F., Sun, R.C. y Su, Y.Q. (2004). Fractional extraction and structural characterization of sugarcane bagasse hemicelluloses. Carbohydrate Polymers, 56(2), 195–204. doi:10.1016/j.carbpol.2004.02.002
Villacrés, E., Rubio, A., Egas, L. y Segovia, G. (2006). Usos alternativos del chocho. INIAP, 1–19.