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References

Lupin Protein - Composition and Amino Acids

  1. Agnieszka Sujak, Anna Kotlarz, Wacław Strobel: Compositional and nutritional evaluation of several lupin seeds; Food Chemistry Volume 98, Issue 4, 2006, Pages 711–719; doi:10.1016/j.foodchem.2005.06.036
  2. Agnieszka Sujak, Anna Kotlarz, Wacław Strobel: Compositional and nutritional evaluation of several lupin seeds; Food Chemistry Volume 98, Issue 4, 2006, Pages 711–719; doi:10.1016/j.foodchem.2005.06.036
  3. Federal Ministry of Education and Research: ProLupin GmbH starts industrial production of lupine protein in Grimmen; 2013
  4. C. Martínez-Villaluenga, J. Frías, C. Vidal-Valverde: Functional lupin seeds (Lupinus albus L. and Lupinus luteus L.) after extraction of α-galactosides; Food Chemistry Volume 98, Issue 2, 2006, Pages 291–299; doi:10.1016/j.foodchem.2005.05.074
  5. Lincoln College, University of Canterbury; Duangporn Varasundharosoth: The fractionation and analysis of lupin seed proteins with a detailed investigation of the albumins; 1982
  6. Ana C. Vaz, Carla Pinheiro, João M.N. Martins, Cândido P.P. Ricardo: Cultivar discrimination of Portuguese Lupinus albus by seed protein electrophoresis: the importance of considering “glutelins” and glycoproteins; Field Crops Research Volume 87, Issue 1, 15 April 2004, Pages 23–34; doi:10.1016/j.fcr.2003.09.006
  7. Duangporn Varasundharosoth, Maurice F. Barnes: Protein fractions of lupin seed meal: Quantitative importance and amino acid composition; New Zealand Journal of Agricultural Research; Vol. 28, Iss. 1, 1985
  8. Nadal P, Canela N, Katakis I, O'Sullivan CK.: Extraction, isolation, and characterization of globulin proteins from Lupinus albus.; J Agric Food Chem. 2011 Mar 23;59(6):2752-8. doi: 10.1021/jf104062d. Epub 2011 Feb 18.; PMID: 21332201
  9. Magni C, Herndl A, Sironi E, Scarafoni A, Ballabio C, Restani P, Bernardini R, Novembre E, Vierucci A, Duranti M.: One- and two-dimensional electrophoretic identification of IgE-binding polypeptides of Lupinus albus and other legume seeds.; J Agric Food Chem. 2005 Jun 1;53(11):4567-71.; PMID: 15913326
  10. Kenwyn R. Gayler, Friederika Wachsmann, Sotirios Kolivas, Roslyn Nott, and Elizabeth D. Johnson: Isolation and Characterization of Protein Bodies in Lupinus angustifolius; Plant Physiol. 1989 Dec; 91(4): 1425–1431.; PMCID: PMC1062201
  11. Agnieszka Sujak, Anna Kotlarz, Wacław Strobel: Compositional and nutritional evaluation of several lupin seeds; Food Chemistry Volume 98, Issue 4, 2006, Pages 711–719; doi:10.1016/j.foodchem.2005.06.036
  12. Xu ZR, Tan ZJ, Zhang Q, Gui QF, Yang YM.: The effectiveness of leucine on muscle protein synthesis, lean body mass and leg lean mass accretion in older people: a systematic review and meta-analysis.; Br J Nutr. 2015 Jan 14;113(1):25-34.; doi: 10.1017/S0007114514002475. Epub 2014 Sep 19.
  13. L Breen, T A Churchward-Venne: Leucine: a nutrient ‘trigger’ for muscle anabolism, but what more?; J Physiol. 2012 May; 590(Pt 9): 2065–2066.; doi: 10.1113/jphysiol.2012.230631; PMCID: PMC3447149
  14. Li Day: Proteins from land plants – Potential resources for human nutrition and food security; Trends in Food Science & Technology 32(1):25-42 · May 2013; DOI: 10.1016/j.tifs.2013.05.005
  15. Agnieszka Sujak, Anna Kotlarz, Wacław Strobel: Compositional and nutritional evaluation of several lupin seeds; Food Chemistry Volume 98, Issue 4, 2006, Pages 711–719; doi:10.1016/j.foodchem.2005.06.036
  16. Rodríguez-Ambriz SL, Martínez-Ayala AL, Millán F, Dávila-Ortíz G.: Composition and functional properties of Lupinus campestris protein isolates.; Plant Foods Hum Nutr. 2005 Sep;60(3):99-107.; PMID: 16187011
  17. Lásztity R, Khalil MM, Haraszi R, Baticz O, Tömösközi S.: Isolation, functional properties and potential use of protein preparations from lupin.; Nahrung. 2001 Oct;45(6):396-8.; PMID: 11712240
  18. Rodríguez-Ambriz SL, Martínez-Ayala AL, Millán F, Dávila-Ortíz G.: Composition and functional properties of Lupinus campestris protein isolates.; Plant Foods Hum Nutr. 2005 Sep;60(3):99-107.; PMID: 16187011
  19. Egaña JI, Uauy R, Cassorla X, Barrera G, Yañez E.: Sweet lupin protein quality in young men.; J Nutr. 1992 Dec;122(12):2341-7.; PMID: 1453217
  20. Prolupin GmbH, Universität Rostock: Lebensmittelzutaten aus Blauer Süßlupine ; PlantsProFood; Fachtagung 18. Januar 2012, Rostock
  21. SATHE, S. K., DESHPANDE, S. S. and SALUNKHE, D. K. (1982), Functional Properties of Lupin Seed (Lupinus mutabilis) Proteins and Protein Concentrates. Journal of Food Science, 47: 491–497. doi:10.1111/j.1365-2621.1982.tb10110.x
  22. Elmadfa, I., Schoeneberger, H. and Groß, R. (1982), Quality Evaluation of Protein Concentrates and Isolates from Lupinus mutabilis Oil Cake. Fette, Seifen, Anstrichm., 84: 64–70.
  23. François Mariotti, Maria E. Pueyo, Daniel Tomé and Sylvain Mahé: The Bioavailability and Postprandial Utilization of Sweet Lupin (Lupinus albus)-Flour Protein is Similar to That of Purified Soybean Protein in Human Subjects: A Study Using Intrinsically 15N-labeled Proteins; British Journal of Nutrition / Volume 87 / Issue 04 / April 2002, pp 315-323; DOI: http://dx.doi.org/10.1079/BJN2002526 (About DOI), Published online: March 9, 2007
  24. D. Klupšaitė, G. Juodeikienė: Legume: Composition, Protein Extraction, and Functional Properties. A Review; ISSN 1392 – 1231. CHEMINĖ TECHNOLOGIJA. 2015. No. 1 (66); DOI: http://dx.doi.org/10.5755/j01.ct.66.1.12355
  25. Elmadfa, I., Schoeneberger, H., and Groß, R. (1982), Qualitätsbeurteilung von Proteinkonzentraten und -isolaten aus dem Ölkuchen von Lupinus mutabilis. Fette, Seifen, Anstrichm., 84: 64–70.
  26. François Mariotti, Maria E. Pueyo, Daniel Tomé, and Sylvain Mahé: The bioavailability and postprandial utilization of sweet lupin (Lupinus albus)-flour protein is similar to that of purified soybean protein in human subjects: a study using intrinsically 15N-labelled proteins; British Journal of Nutrition / Volume 87 / Issue 04 / April 2002, pp 315-323; DOI: http://dx.doi.org/10.1079/BJN2002526 (About DOI), Published online: March 9, 2007
  27. Qiang Zhao, Cordelia Selomulya, Hua Xiong, Xiao Dong Chen, Xiang Li, Shenqi Wang, Chunqing Bai, Hailong Peng, Qiang Zhou, Wenjing Sun: Rice Dreg Protein as an Alternative to Soy Protein Isolate: Comparison of Nutritional Properties; International Journal of Food Properties Vol. 17, Iss. 8, 2014
  28. Wu, W., and Sun, R. (2012), Toxicological studies on plant proteins: a review. J. Appl. Toxicol., 32: 377–386. doi:10.1002/jat.1780
  29. Danica E. Goggin, Gisela Mir, William B. Smith, Martin Stuckey, Penelope M. C. Smith: Proteomic Analysis of Lupin Seed Proteins To Identify Conglutin β as an Allergen, Lup an 1; J. Agric. Food Chem., 2008, 56 (15), pp 6370–6377; DOI: 10.1021/jf800840u; Publication Date (Web): July 12, 2008
  30. Nadal P, Canela N, Katakis I, O'Sullivan CK.: Extraction, isolation, and characterization of globulin proteins from Lupinus albus.; J Agric Food Chem. 2011 Mar 23;59(6):2752-8. doi: 10.1021/jf104062d. Epub 2011 Feb 18.; PMID: 21332201
  31. Jappe U, Vieths S.: Lupine, a source of new as well as hidden food allergens.; Mol Nutr Food Res. 2010 Jan;54(1):113-26. doi: 10.1002/mnfr.200900365.; PMID: 20013885
  32. Danica E. Goggin, Gisela Mir, William B. Smith, Martin Stuckey, Penelope M. C. Smith: Proteomic Analysis of Lupin Seed Proteins To Identify Conglutin β as an Allergen, Lup an 1; J. Agric. Food Chem., 2008, 56 (15), pp 6370–6377; DOI: 10.1021/jf800840u; Publication Date (Web): July 12, 2008
  33. European Food Safety Authority (EFSA): Scientific Opinion on the evaluation of allergenic foods and food ingredients for labeling purposes; DRAFT SCIENTIFIC OPINION; EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA); EFSA Journal 2014;xx(xx):NNNN
  34. Peeters KA, Nordlee JA, Penninks AH, Chen L, Goodman RE, Bruijnzeel-Koomen CA, Hefle SL, Taylor SL, Knulst AC.: Lupine allergy: not simply cross-reactivity with peanut or soy.; J Allergy Clin Immunol. 2007 Sep;120(3):647-53. Epub 2007 Jul 16.; PMID: 17637469
  35. Bundesinstitut für Risikobewertung (BfR): Allergie durch Lupineneiweiß in Lebensmitteln; Aktualisierte Stellungnahme Nr. 039/2011 des BfR vom 26. August 2011
  36. Bundesinstitut für Risikobewertung (BfR): Allergie durch Lupineneiweiß in Lebensmitteln; Aktualisierte Stellungnahme Nr. 039/2011 des BfR vom 26. August 2011
  37. Melanie Bähr, Anita Fechner, Michael Kiehntopf, Gerhard Jahreis: Consuming a mixed diet enriched with lupin protein beneficially affects plasma lipids in hypercholesterolemic subjects: A randomized controlled trial; Clinical Nutrition, Volume 34, Issue 1, 7-14
  38. Weisse K, Brandsch C, Zernsdorf B, Nkengfack Nembongwe GS, Hofmann K, Eder K, Stangl GI.: Lupin protein compared to casein lowers the LDL cholesterol:HDL cholesterol-ratio of hypercholesterolemic adults.; Eur J Nutr. 2010 Mar;49(2):65-71. doi: 10.1007/s00394-009-0049-3. Epub 2009 Aug 13.; PMID: 19680704
  39. Sirtori CR, Triolo M, Bosisio R, Bondioli A, Calabresi L, De Vergori V, Gomaraschi M, Mombelli G, Pazzucconi F, Zacherl C, Arnoldi A.: Hypocholesterolaemic effects of lupin protein and pea protein/fibre combinations in moderately hypercholesterolaemic individuals.; Br J Nutr. 2012 Apr;107(8):1176-83. doi: 10.1017/S0007114511004120. Epub 2011 Oct 28.; PMID: 22032303
  40. Melanie Bähr, Anita Fechner, Julia Krämer, Michael Kiehntopf, Gerhard Jahreis: Lupin protein positively affects plasma LDL cholesterol and LDL:HDL cholesterol ratio in hypercholesterolemic adults after four weeks of supplementation: a randomized, controlled crossover study; Nutr J. 2013; 12: 107. Published online 2013 Aug 1.; doi: 10.1186/1475-2891-12-107; PMCID: PMC3735452
  41. Dr. Regina Belski: Chapter 4 – Fiber, Protein, and Lupin-Enriched Foods: Role for Improving Cardiovascular Health; Advances in Food and Nutrition Research Volume 66, 2012, Pages 147–215; doi:10.1016/B978-0-12-394597-6.00004-5
  42. Giovanna Boschin, Graziana Maria Scigliuolo, Donatella Resta, Anna Arnoldi: ACE-inhibitory activity of enzymatic protein hydrolysates from lupin and other legumes; Food Chemistry Volume 145, 15 February 2014, Pages 34–40; doi:10.1016/j.foodchem.2013.07.076
  43. Giovanna Boschin, Graziana Maria Scigliuolo, Donatella Resta, Anna Arnoldi: Optimization of the Enzymatic Hydrolysis of Lupin (Lupinus) Proteins for Producing ACE-Inhibitory Peptides; J. Agric. Food Chem., 2014, 62 (8), pp 1846–1851; DOI: 10.1021/jf4039056; Publication Date (Web): January 31, 2014
  44. KING, J., AGUIRRE, C. and De PABLO, S. (1985), Functional Properties of Lupin Protein Isolates (Lupinus albus cv Multolupa). Journal of Food Science, 50: 82–87. doi:10.1111/j.1365-2621.1985.tb13282.x
  45. Lásztity R, Khalil MM, Haraszi R, Baticz O, Tömösközi S.: Isolation, functional properties and potential use of protein preparations from lupin.; Nahrung. 2001 Oct;45(6):396-8.; PMID: 11712240
  46. Elmadfa, I., Schoeneberger, H. and Groß, R. (1982), Qualitätsbeurteilung von Proteinkonzentraten und -isolaten aus dem Ölkuchen von Lupinus mutabilis. Fette, Seifen, Anstrichm., 84: 64–70.
  47. M. Mercedes Lucas, Frederick L. Stoddard, Paolo Annicchiarico, Juana Frías, Cristina Martínez-Villaluenga, Daniela Sussmann, Marcello Duranti, Alice Seger, Peter M. Zander, José J. Pueyo: The future of lupin as a protein crop in Europe; Front Plant Sci. 2015; 6: 705.; Published online 2015 Sep 8. doi: 10.3389/fpls.2015.00705; PMCID: PMC4561814
  48. Kohajdová, Z.; Karovičová, J.; Schmidt, Š.: Lupin composition and possible use in bakery - a review.; Czech Journal of Food Sciences 2011 Vol.29 No.3 pp.203-21
  49. Georgios Doxastakis, Maria Papageorgiou, Dimitra Mandalou, Maria Irakli, Evdoxia Papalamprou, Alessandra D’Agostina, Donatella Resta, Giovanna Boschin, Anna Arnoldi: Technological properties and non-enzymatic browning of white lupin protein enriched spaghetti; Food Chemistry Volume 101, Issue 1, 2007, Pages 57–64; doi:10.1016/j.foodchem.2005.12.054
  50. Giampietro Alberti, Cesare R. Sirtori, Marcello Iriti, Anna Arnoldi: Acceptability of lupin protein products in healthy competitive athletes; Sport Sciences for Health December 2008, Volume 3, Issue 3, pp 65-71; First online: 08 February 2009