Impact of thermal and biotechnological processing on the bioaccessibility and allergenic peptide profile of white lupin (<i>Lupinus albus)</i>.

ABSTRACT:

Background

White lupin (Lupinus albus) is increasingly recognized as a sustainable, highprotein functional food ingredient, yet its potential allergenicity remains a significant concern for food safety. This study aimed to investigate the impact of thermal and biotechnological processing methods on the bioaccessibility and allergenic peptide profiles of white lupin seeds.

Methods

Local lupin seeds were subjected to four distinct processing techniques: boiling, microwave cooking, fermentation, and enzymatic treatment. To evaluate protein stability and allergen release under physiological conditions, the processed samples underwent simulated in vitro gastrointestinal digestion as well as standard protease hydrolysis. The resulting peptide sequences were character

SUBMITTER: Ozyurek-Arpa F 

PROVIDER: S-EPMC12893724 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature