PROTEIN CONCENTRATE FROM WHITE LUPINE OF DEGA VARIETY
DOI 10.12737/2073-0462-2025-1-63-74 УДК 62.35.33
Keywords:
lupine, protein concentrate, extrusion, enzymolysis, amino acids, protein, feed protein.Abstract
The aim of this work is to obtain a vegetable protein concentrate for animal husbandry by enzymatic treatment of lupine and to evaluate its nutritional characteristics for use in animal husbandry. White lupine of Dega variety (harvest 2019, Republic of Tatarstan) was used in the study. Lupine seeds were pre-treated in an EM-150 feed extruder (Russia) at the production site of NTC GreenTex LLC (Kazan). The concentration of total nitrogen, true protein, fiber, fat, ash, pectin, and starch was determined in the seeds before and after extrusion. Enzymatic hydrolysis of lupine was carried out using enzyme preparations from Novozymes (Denmark) and OOO PO Sibbiopharm (Russia). Enzymatic hydrolysis was carried out in a laboratory shaker-incubator Kuhner ISF1-X (Switzerland) with subsequent separation of the solid and liquid fractions by centrifugation. The solid sediment (protein concentrate) was dried, the content of total and true nitrogen was determined. Most of the fat from the extruded lupine is released during enzymatic hydrolysis into a hydrolysate. In the case of Novozymes enzymes, the maximum yield of reducing substances (RS) (1.66%) is observed after 5-6 hours (without extrusion treatment - 10-12 hours (1.55%)); in the case of Sibbiopharm preparations, the maximum RS (2.2%) is achieved after 1.5 hours from the start of treatment. Infrared spectroscopy (Shimadzu, Japan) showed a change in the chemical structure of both carbohydrates and proteins. It was possible to increase the protein concentration in the final product from 39.8% to 47.58%. Evaluation of the amino acid composition on the NIRS™DS 2500 analyzer showed that enzymatic treatment of lupine seeds allows increasing the amount of amino acids in them from 25.95 to 42.08%, including replaceable amino acids from 9.97 to 15.21%, essential amino acids from 15.98 to 26.87%. The resulting protein concentrate from lupine can be used in feeding farm animals and poultry in order to balance diets for amino acids.
References
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2. Chamone MER. Chemical characterization of white lupine (Lupinus albus) flour treated by extrusion cooking and aqueous debittering processes. Plant Foods Hum Nutr. 2023 Jun; 78(2). 292-298 p. doi:10.1007/s11130-023-01050-0.
3. Manzocchi E. Extrusion of lupines with or without addition of reducing sugars: Effects on the formation of Maillard reaction compounds, partition of nitrogen and Nε-carboxymethyl-lysine, and performance of dairy cows. Journal of Dairy Science. 2023 Nov; 106(11). 7675-7697 p. doi: 10.3168/jds.2022-22902.
4. Mendowski S. Effects of replacing soybean meal with raw or extruded blends containing faba bean or lupine seeds on nitrogen metabolism and performance of dairy cows. Journal of dairy science. 2019 Jun; 102(6): 5130-5147 p. doi: 10.3168/jds.2018-15416.
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7. Zhong L. Multi-response surface optimization of extrusion cooking to increase soluble dietary fiber and polyphenols in lupine seed coat. Lwt. 2021 Apr; 140. 110767 p. doi: 10.1016/j.lwt.2020.110767
8. Pasarin D. Optimal enzymatic hydrolysis of sweet lupine protein towards food ingredients. Fermentation. 2023 Jan; 9(3). 203 p. doi: 10.3390/fermentation9030203
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