Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications
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Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications. / Krause, Magdalena; Sørensen, Jens Christian; Petersen, Iben Lykke; Duque-Estrada, Patrícia; Cappello, Claudia; Tlais, Ali Zein Alabiden; Di Cagno, Raffaella; Ispiryan, Lilit; Sahin, Aylin W.; Arendt, Elke K.; Zannini, Emanuele.
I: Foods, Bind 12, Nr. 5, 919, 2023.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
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TY - JOUR
T1 - Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications
AU - Krause, Magdalena
AU - Sørensen, Jens Christian
AU - Petersen, Iben Lykke
AU - Duque-Estrada, Patrícia
AU - Cappello, Claudia
AU - Tlais, Ali Zein Alabiden
AU - Di Cagno, Raffaella
AU - Ispiryan, Lilit
AU - Sahin, Aylin W.
AU - Arendt, Elke K.
AU - Zannini, Emanuele
N1 - Publisher Copyright: © 2023 by the authors.
PY - 2023
Y1 - 2023
N2 - Faba beans (Vicia faba L.) show exciting prospects as a sustainable source of protein and fibre, with the potential to transition to a more sustainable food production. This study reveals the compositional, nutritional and techno-functional characteristics of two protein isolates from faba beans (Vicia faba L.), a high-starch fraction and a high-fibre side-stream. During the analysis of those four ingredients, particular attention was paid to the isolates’ protein profile and the side-streams’ carbohydrate composition. The isoelectric precipitated protein isolate 1 showed a protein content of 72.64 ± 0.31% DM. It exhibited low solubility but superior digestibility and high foam stability. High foaming capacity and low protein digestibility were observed for protein isolate 2, with a protein content of 71.37 ± 0.93% DM. This fraction was highly soluble and consisted primarily of low molecular weight proteins. The high-starch fraction contained 83.87 ± 3.07% DM starch, of which about 66% was resistant starch. Over 65% of the high-fibre fraction was insoluble dietary fibre. The findings of this study provide a detailed understanding of different production fractions of faba beans, which is of great value for future product development.
AB - Faba beans (Vicia faba L.) show exciting prospects as a sustainable source of protein and fibre, with the potential to transition to a more sustainable food production. This study reveals the compositional, nutritional and techno-functional characteristics of two protein isolates from faba beans (Vicia faba L.), a high-starch fraction and a high-fibre side-stream. During the analysis of those four ingredients, particular attention was paid to the isolates’ protein profile and the side-streams’ carbohydrate composition. The isoelectric precipitated protein isolate 1 showed a protein content of 72.64 ± 0.31% DM. It exhibited low solubility but superior digestibility and high foam stability. High foaming capacity and low protein digestibility were observed for protein isolate 2, with a protein content of 71.37 ± 0.93% DM. This fraction was highly soluble and consisted primarily of low molecular weight proteins. The high-starch fraction contained 83.87 ± 3.07% DM starch, of which about 66% was resistant starch. Over 65% of the high-fibre fraction was insoluble dietary fibre. The findings of this study provide a detailed understanding of different production fractions of faba beans, which is of great value for future product development.
KW - food application
KW - plant protein
KW - resistant starch
KW - side-stream valorisation
KW - sustainability
U2 - 10.3390/foods12050919
DO - 10.3390/foods12050919
M3 - Journal article
C2 - 36900436
AN - SCOPUS:85149769775
VL - 12
JO - Foods
JF - Foods
SN - 2304-8158
IS - 5
M1 - 919
ER -
ID: 339886752