Lupine (Lupinus spp.) proteins: characteristics, safety and food applications

Lupines (Lupinus spp.) have emerged as a cheap functional food with the advantages of being non-genetically modified crop, able to adapt harsh conditions and low-input farming. are rich in protein poor starch, similar soy. The factor limiting use lupine is presence quinolizidine alkaloids especially bitter species. Nevertheless, modern breeding programs ensured selection sweet species reduced alkaloid content (? 0.2 g/kg DM). Numerous techniques been employed produce isolates, concentrates hydrolysates. These proteins bioactive peptides associated health-related benefits reported interesting techno-functional properties. Lupine Protein isolates used mostly for developing healthy foods, while hydrolysates more applied nutraceutical cosmetic industries. Further research needed ensure better safety wider spectrum application through adequate strategies allergenicity mitigation improving techno-functionality.