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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.
- Source :
-
Foods (Basel, Switzerland) [Foods] 2023 Feb 21; Vol. 12 (5). Date of Electronic Publication: 2023 Feb 21. - Publication Year :
- 2023
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Abstract
- 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.<br />Competing Interests: Author Jens Christian S&oslash;rensen was employed by the company SiccaDania A/S. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
Details
- Language :
- English
- ISSN :
- 2304-8158
- Volume :
- 12
- Issue :
- 5
- Database :
- MEDLINE
- Journal :
- Foods (Basel, Switzerland)
- Publication Type :
- Academic Journal
- Accession number :
- 36900436
- Full Text :
- https://doi.org/10.3390/foods12050919