Lupine protein

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Lupine seeds
Lupins
Lupine products

Lupine protein is a protein obtained from lupins for human consumption. Lupine protein is available on the market in two different forms: On the one hand, as lupine flour made from lupine seeds, which is marketed as lupine protein due to its high protein content, but can only be used in small doses (or spiced) due to its intense taste. On the other hand, end products made from pure lupine protein are offered as lupine protein isolate, although the isolate is not freely available.

Lupine flour can be processed into various intermediate products e.g. B. pellets or tabs. Lupine flour is the main ingredient used in lupine noodles, for example, or as an additive in a variety of products. An important area are products for meat substitutes like a sausage or a burger, sports nutrition, etc. Lupine protein isolate is mainly used for milk substitute products like yoghurt, cream cheese, milk and ice cream. For EU legal reasons, none of these products may bear the designation of the animal original.

A coffee substitute can be made from lupine seeds .

Lupine varieties

The white lupine ( Lupinus albus ), yellow lupine ( Lupinus luteus ) and the blue sweet lupine ( Lupinus angustifolius ) are relevant for the production of lupine protein . The breakthrough for lupine protein came when the blue sweet lupine was released for cultivation in 1997. The seeds of the blue sweet lupins are comparatively low in alkaloids and have a high protein content.

processing

The lupine seeds are first pressed to remove water. The flakes are then soaked in water in order to detach the protein from the fiber structure. The resulting “cake” is then heated, the water evaporates and the lupine flour remains. The process for producing lupine protein isolate from lupine flour was developed by researchers from the Fraunhofer Institute Stephanie Mittermaier and Peter Eisner and Katrin Petersen from Prolupin GmbH, who received the 2014 German Future Prize for this .

Nutritional physiology

Lupine protein contains all eight essential amino acids , but has a low biological value . In combination with other foods, the biological value can be increased. It has an amino acid profile comparable to soy protein . It contains many minerals such as calcium , potassium , magnesium and iron as well as beta-carotene and vitamin B , but only in low concentrations.

In people with a hypersensitivity to  legumes can cross allergic reaction may occur when Lupine protein, if an already peanut allergy exists. As with this, serious reactions can occur in an emergency, e.g. B. anaphylactic shock . With lupine flour, allergic reactions have been observed at a dose as low as 265 mg. For this reason, according to EU Directive 2007/68 / EC, lupine products must be listed as an ingredient on packaging.

Individual evidence

  1. ↑ http://www.ufop.de/agrar-info/zeuger-info/futtererbsen-ackerbohnen-suesslupinen/anbauratgeber-blaue-suesslupine/
  2. ↑ Koula-Jenik H, Kraft M, Miko M, Schulz RJ. Guide to Nutritional Medicine. 1st edition, 2006, page 17
  3. ↑ a b Alena Schuster: Lupins: milk and meat substitutes ( Memento of the original from August 26, 2017 in the Internet Archive ) Info: The archive link has been inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. on the website of the Association for Independent Health Advice from July 25, 2015, accessed on September 29, 2015 @1@ 2Template: Webachiv / IABot / www.ugb.de
  4. ↑ https://www.prolupin.de/presseinformationen.html?file=tl_files/prolupin_de/presse/presseinformationen/191114_Prolupin_Technologie.pdf
  5. ↑ https://www.fraunhofer.de/de/presse/presseinformationen/2014/November/deutscher-zukunftspreis-fuer-fraunhofer-lebensmittel-aus-lupinen.html , September 7, 2015
  6. ↑ Emma R. Dove, Trevor A. Mori, Gerard T. Chew, Anne E. Barden et al: Lupine and soya reduce glycaemia acutely in type 2 diabetes in 'British Journal of Nutrition' issue 106, page 1045 ff., Doi : 10.1017 / S0007114511001334
  7. ↑ Opinion of the Scientific Panel on Dietetic Products, Nutrition and Allergies on a request from the Commission related to the evaluation of lupine for labeling purposes (Request N ° EFSA-Q-2005-086) . In: European Food Safety Authority (Ed.): The EFSA Journal . No. 302 , 2005, pp. 1-11 ( [1] ).