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Collaborative project: Unlocking the potential of narrow-leaved bitter lupin (Lupinus angustifolius L.) as a new protein source for human nutrition (LUPROME)

Project

Food and consumer protection

This project contributes to the research aim 'Food and consumer protection'. Which funding institutions are active for this aim? What are the sub-aims? Take a look:
Food and consumer protection


Project code: 2819EPS004
Contract period: 15.04.2020 - 28.02.2023
Budget: 105,436 Euro
Purpose of research: Applied research
Keywords: food processing, nutrition, genetic resources, crop production, human nutrition, food technology, food engineering, poison, toxins, lupin, plant genetic resources

The increasing world population together with the rising demand for new and sustainable protein sources for food applications put a lot of pressure on today’s society and researchers. Lupin play a key role in this scenario as their use as an alternative protein increased in the last few years. As of today, only sweet lupins, which have a low content of poisonous alkaloids, find usage of this purpose. On the other hand, bitter lupins are rich in alkaloids but show much higher resistance to environmental factors, need less pesticides and are easier to cultivate. The removal of alkaloids requires thermal treatment and numerous wash steps of the lupin seeds, whereby many resources are invested, and nutrients are lost. So far, these processing steps were necessary to use lupin proteins for human nutrition. The objective of this research project is to develop a process based on sophisticated membrane technology to remove water-soluble alkaloids and produce protein of Lupinus angustifolius of highest quality, quantity and on a sustainable basis. The produced proteins will further be analyzed on their quality and functionality characteristics and future food applications will be evaluated. Additionally, bitter lupin accessions are cultivated and identified, which have optimal properties for use in the food industry. The goals and sustainable aspirations of the approach 'From farm to fork” will be met by the expertise of industry partners covering the whole value chain ranging from agronomists cultivating lupin over engineers manufacturing proteins up to food experts analyzing and evaluating new food applications. .

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Subjects

  • Crop Production
  • Specialised crops
  • Physiology of Nutrition
  • Food Processing
  • Genetic Resources
  • Toxicology
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Excutive institution

Spreewaldmühle GmbH

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