Ir para o conteúdo principal Ir para o menu de navegação principal Ir para o rodapé
Ciências Agrárias
Publicado: 2020-04-29

Evaluation of technological properties of lupine flour (Lupinus albus and Lupinus angustifolius)

Universidade Federal de Minas Gerais
Universidade Federal de Minas Gerais
Universidade Federal de Minas Gerais
Lupine Lupinus albus Lupinus angustifolius technological properties.


The lupine has great potential for human nutritional supplementation, in addition to having lower concentrations of alkaloids than soybeans. It is easy to grow, low-cost and is being studied as a way to improve the nutritional value of some food products. To carry out all analyzes were used seeds of Lupinus angustifolius and Lupinus albus, provided by the Agronomic Institute of Paraná - IAPAR. It was determined, as of the lupine seed flour: the composition, solubility, emulsifying capacity, foaming capacity and foam stability. The white lupine had significantly higher percentage of lipids (10.57%) compared to the values of blue (4.20%). Still, the white lupine had a higher percentage of protein (35.45%), although its value is very close to that found in blue (32.48%). Was observed a value of 48.85% carbohydrates for white lupine and 58.90% for blue. As the ash, there was a similar value in both strains (3.9% for white lupine and 3.96% for blue). For moisture, had up 2.81% for white lupine and 1.27% for blue. Emulsifying capacity was higher in blue lupine (4.00 mL / g) than in white lupine (2.27 mL / g). As for the foaming capacity, there was greater capacity for blue lupine (5.54% growth, against 1.47% of white lupine). Finally, was observed higher foam stability in the white lupine. It is concluded that the lupine presents technological properties and chemical composition that makes it useful and their use justified by the food industry.


  1. ACUÑA, S.P.C.; GONZALEZ, J.H.G.; TORRES, I.D.A. Physicochemical characteristics and functional properties of vitabosa (Mucuna deeringiana) and soybean (Glycine max). Ciência e Tecnologia de Alimentos, v. 32, n. 1, 2012.
  2. AOAC - Association of Official Analytical Chemistry. Official methods of analysis. 19th ed. Gaithersburg: AOAC, 2012.
  3. BADER, S.; OVIEDO, J.P.; PICKARDT, C.; EISNER, P. Influence of different organic solvents on the functional and sensory properties of lupin (Lupinus angustifolius L.) proteins. Food Science and Technology, v. 44, n. 6, p. 1396-1404, 2011.
  4. BHARDWAJ, H.L.; STARNER, D.E.; SANTEN, E.V. Preliminary evaluation of white lupin (Lupinus albus L.) as a forage crop in the mid-atlantic region of the United States of America. Journal of Agricultural Science, v. 2, n. 4, p. 13-17, 2010.
  5. CASTILHO, F.; FONTANARI, G. G.; BATISTUTI, J.P. Avaliação e algumas propriedades funcionais das farinhas de tremoço doce (Lupinus albus) e feijão guandu (Cajanus cajan (L) Millsp) e sua utilização na produção de fiambre. Ciência e Tecnologia de Alimentos, v. 30, n. 1, 2010.
  6. D'AGOSTINA, A.; ANTONIONI, C.; RESTA, D.; ARNOLDI, A.; BEZ, J.; KNAUF, U.; WÄSCHE, A. Optimization of a Pilot-Scale Process for Producing Lupin Protein Isolates with Valuable Technological Properties and Isolates with Valuable Technological Properties and minimum thermal damage. Journal of Agricultural and Food Chemistry, v. 54, n. 1, p. 92-98, 2006.
  7. DUARTE, A.J.; CARREIRA, R.L.; JUNQUEIRA, R.G.; COELHO, J.V.; SILVESTRE, M.P.C. Propriedades emulsionantes e solubilidade da caseína bovina: efeito da adição de NaCl. Ciência e Tecnologia de Alimentos, v. 18, n. 3, p. 295-308, 1998.
  8. FURTADO, M.A.M.; GOMES, J.C.; SILVA, C.A.S.; ORNELLAS, C.B.D.; SILVESTRE, M.P.C. Propriedades funcionais de hidrolisados de proteína láctea co-precipitada. Ciência e Agrotecnologia, v. 25, n. 3, p. 625-639, 2001.
  9. GOMES, J. C.; OLIVEIRA, S. A. M.; COELHO, D. T.; MOREIRA, M. A. Extrato solúvel de soja: sabor e teor de hexanal. Arquivos de Biologia e Tecnologia, v. 32, n. 4, p. 665-686, 1989.
  10. JAYASENA, V.; CHIH, H.J.; NASAR-ABBAS, S.M Functional properties of sweet lupin protein isolated and tested at various pH levels. Research Journal of Agriculture and Biological Sciences, v. 6, n. 2, p. 130-137, 2010.
  11. KOHAJDOVÃ, K.; KAROVIÄŒOVÃ, K.; SCHMIDT, S. Lupin composition and possible use in bakery – a review. Czech Journal of Food Sciences, v. 29, n. 3, p. 203-211, 2011.
  12. LQARI, H.; PEDROCHE, J.; GIRÓN-CALLE, J.; VIOQUE, J.; MILLÃN, F. Production of Lupinus angustifolius protein hydrolysates with improved functional properties. Grasas y Aceites, v. 56, n. 2, p. 135-140, 2005.
  13. MAKIRI, E.; PAPALAMPROU, E.; DOXASTALIS, G. Study of functional properties of seed storage proteins from indigenous European legume crops (lupin, pea,broad bean) in admixture with polysaccharides. Food Hydrocolloids, v. 19, n. 3, p. 583-594, 2005.
  14. MONTEIRO, M.R.P.; OLIVEIRA, C.T.; SILVA, L.S.; MENDES, F.Q.; SANT’ANA, R. C. O. Efeito do tratamento termico na digestabilidade de urease em tremoço (Lupinus albus e Luoinus angustifolius). Alimentos e Nutrição, v. 21, n. 3, p. 487-493, 2010.
  15. NEVES, V.A.; LOURENÇO, E.J.; SILVA, M.A. Extração, isolamento e fracionamento da proteína de tremoço (Lupinnus albus) var. Multolupa. Alimentos e Nutrição, v. 12, p. 115-130, 2001.
  16. POLLARD, N.J.; STODDARD, F.L.; POPINEAU, Y.; WRIGLEY, C.W.; MACRITCHIE, F. Lupin Flours as Additives: Dough Mixing, Breadmaking, Emulsifying, and Foaming. Cereal Chemistry, v. 79, n. 5, p. 662-669, 2002.
  17. TRUGO, L.C.; BAER, E.V., BAER, D.V. Lupin Breeding. Module in Food Sciences, p. 1-8, 2016.
  18. VUILLEMARD, J.C.; GAUTHIER, S.F.; RICHARD, J.P.; PAQUIN, P. Development of a method for measurement of the maximum value of emulsifying capacity of milk proteins. Milchwissenschaft, v. 45, n. 9, p. 572-575, 1990.
  19. WANG, S.; CLEMENT, J. Antioxidant activities of Lupin seeds. In: PALTA, J.A.; BERGER, J.B. (eds). ‘Lupins for Health and Wealth’ Proceedings of the 12th International Lupin Conference, 14-18 Sept. Fremantle, Western Australia. International Lupin Association, Canterbury, New Zealand, 2008.

Como Citar

Monteiro, M. R. P., Alves, F. D., & Silva, M. R. (2020). Evaluation of technological properties of lupine flour (Lupinus albus and Lupinus angustifolius). Scientific Electronic Archives, 13(5), 46–51.