Properties of lupine proteins relevant to their nutritional performance

Composition, solubility, bound sugar content and quality, subunit composition and structure of the storage proteins of seeds of Lupinus albus are discussed. Aminoacid composition is also given for each protein, the various protein classes and the whole flour. These data allow for the characterization of the molecules of the various storage proteins and their contributions to the nutritional properties of the seed. In vitro digestibility (by mammalian endopeptidases) is reported and is less than for animal proteins. Possible causes, at the molecular level, for this behaviour and possible means to overcome these effects are examined. The relationships between the above data are considered in view of the nutritional performance of the proteins and of the genetical, agronomic and technological approaches most suited to improve the nutritional quality of lupine seeds as a protein source.