effect of germination on the nutritional and protein profile of australian sweet lupin (lupinus angustifolius l.)萌发对营养和蛋白质的影响澳大利亚的甜卢平(lupinus狭叶的l .).pdfVIP

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effect of germination on the nutritional and protein profile of australian sweet lupin (lupinus angustifolius l.)萌发对营养和蛋白质的影响澳大利亚的甜卢平(lupinus狭叶的l .).pdf

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effect of germination on the nutritional and protein profile of australian sweet lupin (lupinus angustifolius l.)萌发对营养和蛋白质的影响澳大利亚的甜卢平(lupinus狭叶的l .)

Food and Nutrition Sciences, 2012, 3, 621-626 621 /10.4236/fns.2012.35085 Published Online May 2012 (http://www.SciRP.org/journal/fns) Effect of Germination on the Nutritional and Protein Profile of Australian Sweet Lupin (Lupinus angustifolius L.) 1 2 2,3 Rumiyati , Anthony P. James , Vijay Jayasena 1 2 Faculty of Pharmacy, Gadjah Mada University, Jogyakarta, Indonesia; Food Science Technology, School of Public Health, Cur- tin Health Innovation Research Institute, Curtin University of Technology, Perth, Australia; 3Centre for Food Genomic Medicine (CFGM), Western Australian Institute for Medical Research, Perth, Australia. Email: rumiyaris@ugm.ac.id Received January 27th, 2012; revised March 12th, 2012; accepted March 20th, 2012 ABSTRACT Australian Sweet Lupin (ASL) has a nutritional profile ideally suited for human consumption with high protein and fi- bre, but low starch and fat content. The nutritional and protein profile of germinated ASL may be better than ungermi- nated ASL and these improvements would provide further benefits in its use as an ingredient in food applications. In this study the nutritional components such as protein, crude fibre, fat and protein profile of germinated ASL flour fol- lowing germination at 25˚C and 90% - 95% relative humidity for 9 days were determined. The changes in the pattern of ASL protein during germination were analysed using sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS). Germination significantly increased crude fibre contents by 450% (db), total protein contents by 38% (db) and decreased the fat content by 70% (db) at day 9 of germination. Electrophoretic analysis of the protein fractions re- vealed that during germinat