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- W2000848026 abstract "A description is made of the Lupinus mutabilis seed microstructure and its morphological changes, as a result of several physical (milling) and chemical procedures (alcohol, alkaline and acid treatments) used to obtain debittered and defatted lupin flour (lf), lupin protein concentrate (lpc), and lupin protein isolate (lpi). These changes were studied via light microscopy (LM), using both topographic (papanicolaou, generally employed for animal tissue identification), and cytochemical (Schiff reagent—Blue-Black Naphtol, PAS-BBN) techniques as well as scanning electronic microscopy (SEM). These techniques were also applied to the structural analysis of lf, lpc, lpi and mixtures of wheat flour (wf) with lf, lpc, and lpi for making the corresponding doughs. The flour produced after milling the L. mutabilis seed exhibited a large number of proteinaceous bodies surrounded by a cellular wall. The chemical treatments used for L. mutabilis concentrate and isolate obtention caused evident alterations in the microscopic appearance of the cellular walls, which ranged from an apparent thinning of the surface to an almost complete disruption of the structure, indicating that the protein enrichment procedure may influence the microstructural features. The lm analyses of the wf/lf, with lpc, and lpi mixtures for making doughs, showed that the gluten matrix of the dough is less interconnected in the wf–lf dough compared to wheat flour lupin concentrate and lupin isolates doughs, respectively, probably because of some conformational changes of lupin proteins originated by chemical procedures used." @default.
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- W2000848026 date "2004-05-01" @default.
- W2000848026 modified "2023-09-27" @default.
- W2000848026 title "Structural analysis of the Lupinus mutabilis seed, its flour, concentrate, and isolate as well as their behavior when mixed with wheat flour" @default.
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- W2000848026 doi "https://doi.org/10.1016/j.lwt.2003.07.001" @default.
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