The Experts below are selected from a list of 249 Experts worldwide ranked by ideXlab platform
Gustavo Guadagnucci Fontanari - One of the best experts on this subject based on the ideXlab platform.
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thermal and kinetic studies of white lupin Lupinus albus oil
Journal of Thermal Analysis and Calorimetry, 2018Co-Authors: Gustavo Guadagnucci Fontanari, Marcelo Kobelnik, Marcelo Rodrigues Marques, Jose Alfredo Gomes Areas, Bruno Trevizan Franzin, Ieda Aparecida Pastre, Fernando Luis FertonaniAbstract:The aim of this work was to evaluate the thermal and kinetic behavior of white lupin (Lupinus albus) oil obtained from its seeds. White lupin is a seed from the Lupinus albus species, and it presents physicochemical and physiological functional properties and is rich in fiber, protein, and lipids with a great application potential. Oil was extracted from the seeds, and its fatty acid profile indicates predominantly monounsaturated fatty acids (~65%). Thermo-gravimetry, derivative thermo-gravimetry, and differential scanning calorimetry (DSC) were used to characterize the thermal behavior of the oil fraction at high temperatures, showing a good thermal stability between 222 and 230 °C and a large heat delivery at T = 400 °C. Additionally, DSC was performed from 25 to −60 °C, in which the crystallization behavior was verified. The kinetic behavior of the thermal decomposition was evaluated from several β values and mass samples (5 and 20 mg) under nitrogen and oxygen atmospheres to comparisons of the data.
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cholesterol lowering effect of whole lupin Lupinus albus seed and its protein isolate
Food Chemistry, 2012Co-Authors: Gustavo Guadagnucci Fontanari, José Paschoal Batistuti, Robison Jose Da Cruz, Paulo Hilario Nascimento Saldiva, Jose Alfredo Gomes AreasAbstract:This study describes the hypocholesterolaemic effect of whole lupin and its protein in hamsters. The diets were: casein (control group HC), lupin protein isolate (group HPI) and whole lupin seed (group HWS). Diets from HPI and HWS promoted a significant reduction of total cholesterol and non-HDL cholesterol in the hamsters’ plasma as compared with HC. The true digestibility of HPI and HC groups were similar and differed significantly from the HWS one, which in turn showed a significant difference in total sterol excretion as compared to the former groups. Histological analysis of the liver revealed that animals fed on HPI and HWS diets presented a low level of steatosis (level 1) as compared to the ones fed on HC diet (level 4). Our findings demonstrate that protein isolate from Lupinus albus from Brazil has a metabolic effect on endogenous cholesterol metabolism and a protector effect on development of hepatic steatosis.
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Thermal studies on protein isolates of white lupin seeds (Lupinus albus)
Journal of Thermal Analysis and Calorimetry, 2011Co-Authors: Gustavo Guadagnucci Fontanari, Marcelo Kobelnik, Jose Alfredo Gomes Areas, Ieda Aparecida Pastre, J.m. Martins, José Paschoal Batistuti, Fernando Luis FertonaniAbstract:This study used TG, DSC, and SDS-PAGE techniques to study protein isolates (PIs) in the powder form obtained from lupin seeds flour Lupinus albus. Different methods of preparing PIs were tested, resulting in final products that were different only in relation to the yield and protein content. The results of the protein analysis by SDS-PAGE showed that the same protein fractions were present in the lupin seeds and in the obtained PIs. This result shows that the process of extraction was not damaging to the composition of the original protein. On the other hand, the results of the thermal analysis (DSC and TG–DTG curves) obtained for the different PIs, led to the detection of changes in the protein conformation through the ΔH values, which in general decreased with increasing values of pH and ionic strength in the experimental conditions of extraction.
Fernando Luis Fertonani - One of the best experts on this subject based on the ideXlab platform.
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thermal and kinetic studies of white lupin Lupinus albus oil
Journal of Thermal Analysis and Calorimetry, 2018Co-Authors: Gustavo Guadagnucci Fontanari, Marcelo Kobelnik, Marcelo Rodrigues Marques, Jose Alfredo Gomes Areas, Bruno Trevizan Franzin, Ieda Aparecida Pastre, Fernando Luis FertonaniAbstract:The aim of this work was to evaluate the thermal and kinetic behavior of white lupin (Lupinus albus) oil obtained from its seeds. White lupin is a seed from the Lupinus albus species, and it presents physicochemical and physiological functional properties and is rich in fiber, protein, and lipids with a great application potential. Oil was extracted from the seeds, and its fatty acid profile indicates predominantly monounsaturated fatty acids (~65%). Thermo-gravimetry, derivative thermo-gravimetry, and differential scanning calorimetry (DSC) were used to characterize the thermal behavior of the oil fraction at high temperatures, showing a good thermal stability between 222 and 230 °C and a large heat delivery at T = 400 °C. Additionally, DSC was performed from 25 to −60 °C, in which the crystallization behavior was verified. The kinetic behavior of the thermal decomposition was evaluated from several β values and mass samples (5 and 20 mg) under nitrogen and oxygen atmospheres to comparisons of the data.
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Thermal studies on protein isolates of white lupin seeds (Lupinus albus)
Journal of Thermal Analysis and Calorimetry, 2011Co-Authors: Gustavo Guadagnucci Fontanari, Marcelo Kobelnik, Jose Alfredo Gomes Areas, Ieda Aparecida Pastre, J.m. Martins, José Paschoal Batistuti, Fernando Luis FertonaniAbstract:This study used TG, DSC, and SDS-PAGE techniques to study protein isolates (PIs) in the powder form obtained from lupin seeds flour Lupinus albus. Different methods of preparing PIs were tested, resulting in final products that were different only in relation to the yield and protein content. The results of the protein analysis by SDS-PAGE showed that the same protein fractions were present in the lupin seeds and in the obtained PIs. This result shows that the process of extraction was not damaging to the composition of the original protein. On the other hand, the results of the thermal analysis (DSC and TG–DTG curves) obtained for the different PIs, led to the detection of changes in the protein conformation through the ΔH values, which in general decreased with increasing values of pH and ionic strength in the experimental conditions of extraction.
Jose Alfredo Gomes Areas - One of the best experts on this subject based on the ideXlab platform.
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thermal and kinetic studies of white lupin Lupinus albus oil
Journal of Thermal Analysis and Calorimetry, 2018Co-Authors: Gustavo Guadagnucci Fontanari, Marcelo Kobelnik, Marcelo Rodrigues Marques, Jose Alfredo Gomes Areas, Bruno Trevizan Franzin, Ieda Aparecida Pastre, Fernando Luis FertonaniAbstract:The aim of this work was to evaluate the thermal and kinetic behavior of white lupin (Lupinus albus) oil obtained from its seeds. White lupin is a seed from the Lupinus albus species, and it presents physicochemical and physiological functional properties and is rich in fiber, protein, and lipids with a great application potential. Oil was extracted from the seeds, and its fatty acid profile indicates predominantly monounsaturated fatty acids (~65%). Thermo-gravimetry, derivative thermo-gravimetry, and differential scanning calorimetry (DSC) were used to characterize the thermal behavior of the oil fraction at high temperatures, showing a good thermal stability between 222 and 230 °C and a large heat delivery at T = 400 °C. Additionally, DSC was performed from 25 to −60 °C, in which the crystallization behavior was verified. The kinetic behavior of the thermal decomposition was evaluated from several β values and mass samples (5 and 20 mg) under nitrogen and oxygen atmospheres to comparisons of the data.
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cholesterol lowering effect of whole lupin Lupinus albus seed and its protein isolate
Food Chemistry, 2012Co-Authors: Gustavo Guadagnucci Fontanari, José Paschoal Batistuti, Robison Jose Da Cruz, Paulo Hilario Nascimento Saldiva, Jose Alfredo Gomes AreasAbstract:This study describes the hypocholesterolaemic effect of whole lupin and its protein in hamsters. The diets were: casein (control group HC), lupin protein isolate (group HPI) and whole lupin seed (group HWS). Diets from HPI and HWS promoted a significant reduction of total cholesterol and non-HDL cholesterol in the hamsters’ plasma as compared with HC. The true digestibility of HPI and HC groups were similar and differed significantly from the HWS one, which in turn showed a significant difference in total sterol excretion as compared to the former groups. Histological analysis of the liver revealed that animals fed on HPI and HWS diets presented a low level of steatosis (level 1) as compared to the ones fed on HC diet (level 4). Our findings demonstrate that protein isolate from Lupinus albus from Brazil has a metabolic effect on endogenous cholesterol metabolism and a protector effect on development of hepatic steatosis.
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Thermal studies on protein isolates of white lupin seeds (Lupinus albus)
Journal of Thermal Analysis and Calorimetry, 2011Co-Authors: Gustavo Guadagnucci Fontanari, Marcelo Kobelnik, Jose Alfredo Gomes Areas, Ieda Aparecida Pastre, J.m. Martins, José Paschoal Batistuti, Fernando Luis FertonaniAbstract:This study used TG, DSC, and SDS-PAGE techniques to study protein isolates (PIs) in the powder form obtained from lupin seeds flour Lupinus albus. Different methods of preparing PIs were tested, resulting in final products that were different only in relation to the yield and protein content. The results of the protein analysis by SDS-PAGE showed that the same protein fractions were present in the lupin seeds and in the obtained PIs. This result shows that the process of extraction was not damaging to the composition of the original protein. On the other hand, the results of the thermal analysis (DSC and TG–DTG curves) obtained for the different PIs, led to the detection of changes in the protein conformation through the ΔH values, which in general decreased with increasing values of pH and ionic strength in the experimental conditions of extraction.
Mustafakemal Uslu - One of the best experts on this subject based on the ideXlab platform.
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some chemical properties of white lupin seeds Lupinus albus l
Food Chemistry, 2005Co-Authors: Mustafa Erbas, Muharrem Certel, Mustafakemal UsluAbstract:Abstract Lupin seeds ( Lupinus albus L.), grown in Turkey, were investigated. Density, thousand grain weight, and hectolitre weight of seeds were 1.16 g/cm 3 , 411.4 g, and 68.12 kg/100 l, respectively. The results showed that lupin contained high amounts of protein (32.2%), fibre (16.2%), oil (5.95%), and sugar (5.82%). Oil of seeds was composed of 13.5% saturated, 55.4% monounsaturated, and 31.1% polyunsaturated fatty acids. Sucrose constituted 71% of total sugar content of seeds. Lupin seeds contained 3.9 mg/kg of thiamin, 2.3 mg/kg of riboflavin and 39 mg/kg of niacin. It can be concluded that lupin is an excellent food material with a high nutritional value.
Mustafa Erbas - One of the best experts on this subject based on the ideXlab platform.
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the effects of different debittering methods on the production of lupin bean snack from bitter Lupinus albus l seeds
Journal of Food Quality, 2010Co-Authors: Mustafa ErbasAbstract:The aim of this study was to remove the alkaloids from bitter lupin (Lupinus albus L.) seeds by different debittering methods and to produce a lupin bean snack. During production of the snack, the total alkaloid content of seeds decreased significantly (P ≤ 0.01) from 14.4 g/kg to a level that was undetectable. A major alkaloid in lupin seeds was identified as lupanine. It was present at a concentration of 12.513 g/kg, which constituted 87% of the total alkaloid content. The other alkaloids that were identified were sparteine, albine, α-isolupanine and multiflorine. The concentrations of the alkaloids decreased gradually during the debittering process. The values for dry matter, protein, lipid, starch and ash content of seeds changed in a statistically significant manner (P ≤ 0.05, P ≤ 0.01) during production of the snack. Aqueous debittering at room temperature was found to be a more favorable process because it resulted in more acceptable sensorial properties than alkaline and thermal debittering methods. PRACTICAL APPLICATIONS Bitter lupin seeds (Lupinus albus L.) cannot be consumed directly because they naturally contain high amounts of toxic alkaloids, which cause bitterness, despite their high protein content. The aim of this study is to remove bitterness from lupin seeds with different debittering methods and to produce a lupin bean snack.
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some chemical properties of white lupin seeds Lupinus albus l
Food Chemistry, 2005Co-Authors: Mustafa Erbas, Muharrem Certel, Mustafakemal UsluAbstract:Abstract Lupin seeds ( Lupinus albus L.), grown in Turkey, were investigated. Density, thousand grain weight, and hectolitre weight of seeds were 1.16 g/cm 3 , 411.4 g, and 68.12 kg/100 l, respectively. The results showed that lupin contained high amounts of protein (32.2%), fibre (16.2%), oil (5.95%), and sugar (5.82%). Oil of seeds was composed of 13.5% saturated, 55.4% monounsaturated, and 31.1% polyunsaturated fatty acids. Sucrose constituted 71% of total sugar content of seeds. Lupin seeds contained 3.9 mg/kg of thiamin, 2.3 mg/kg of riboflavin and 39 mg/kg of niacin. It can be concluded that lupin is an excellent food material with a high nutritional value.
