The major proteins of lupin seed : characterisation and molecular properties for use as functional and nutraceutical ingredients
Articolo
Data di Pubblicazione:
2008
Citazione:
The major proteins of lupin seed : characterisation and molecular properties for use as functional and nutraceutical ingredients / M. Duranti, A. Consonni, C. Magni, F. Sessa, A. Scarafoni. - In: TRENDS IN FOOD SCIENCE & TECHNOLOGY. - ISSN 0924-2244. - 19:12(2008), pp. 624-633.
Abstract:
This review deals with the main proteins of white lupin seed (Lupinus albus, L.) and reports on the current knowledge of the structural and functional properties of these proteins with the aim of providing the first comprehensive, accurate and up-to-date survey on this topic. Lupin seed's four main protein families of globulins, termed α-, β-, γ- and δ-conglutins, are reviewed with specific regard to their molecular and biological features. Their nutritional, technological, nutraceutical and allergenic potentials are also considered. The review is intended to provide nutritionists, food technologists and various stakeholders with the molecular background for a better exploitation of this valuable and accessible protein-rich source.
Tipologia IRIS:
01 - Articolo su periodico
Elenco autori:
M. Duranti, A. Consonni, C. Magni, F. Sessa, A. Scarafoni
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