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Lupin Globulins

  • Chapter
Seed Proteins

Abstract

Lupin as a grain legume is recognised as an important alternative source of highly nutritive, protein-rich seeds, and vegetable oil (Gladstone, 1970a, b) comparing favourably with the other major crop species such as the soybean. The seed proteins represent a significant proportion of the total seed weight, ranging between 26 and 42% over different species, and as isolates have potential in food applications (Boundy, 1982; Yu et al., 1987). In common with the proteins of other legume seeds, lupin seed proteins are nutritionally deficient, with lower than desirable levels of the sulphur amino acids and lysine (Kelly, 1973), although the deficiencies can be overcome substantially by supplementation (Hove, 1974). Residual alkaloids could be responsible for the remaining deficiency in nutritional value, given that lupin seeds lack other common anti-nutritional factors such as lectins and protease inhibitors found elsewhere in legume seeds (Hove, 1978; Ballester et al., 1980; Valdebouze et al., 1980; Harrison and Williams, 1983). Intensive breeding programs have seen the alkaloid problem reduced to an almost insignificant level with the release of “sweet” cultivars of L. angustifolius, albus, and luteus.

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  1. Commonwealth Scientific and Industrial Research Organisation (CSIRO), Molecular Science, 343 Royal Parade, Parkville, 3052, Australia

    Glenn G. Lilley

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Lilley, G.G. (1999). Lupin Globulins. In: Shewry, P.R., Casey, R. (eds) Seed Proteins. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-4431-5_14

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  • DOI: https://doi.org/10.1007/978-94-011-4431-5_14

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