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Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation

Techno-Functional, Nutritional and Environmental Performance
: Vogelsang-O’Dwyer, Martin; Petersen, Iben Lykke; Joehnke, Marcel Skejovic; Sørensen, Jens Christian; Bez, Juergen; Detzel, Andreas; Busch, Mirjam; Krueger, Martina; O’Mahony, James A.; Arendt, Elke K.; Zannini, Emanuele

Volltext urn:nbn:de:0011-n-5853335 (5.0 MByte PDF)
MD5 Fingerprint: 1fb6a9316c5e84fc467f8b3176c2240a
Erstellt am: 9.4.2020

Foods 9 (2020), Nr.3, Art. 322, 24 S.
ISSN: 2304-8158
European Commission EC
H2020; 635727; PROTEIN2FOOD
Development of high quality food protein through sustainable production and processing
Zeitschriftenaufsatz, Elektronische Publikation
Fraunhofer IVV ()

Dry fractionated faba bean protein-rich flour (FPR) produced by milling/air classification, and faba bean protein isolate (FPI) produced by acid extraction/isoelectric precipitation were compared in terms of composition, techno-functional properties, nutritional properties and environmental impacts. FPR had a lower protein content (64.1%, dry matter (DM)) compared to FPI (90.1%, DM), due to the inherent limitations of air classification. Of the two ingredients, FPR demonstrated superior functionality, including higher protein solubility (85%), compared to FPI (32%) at pH 7. Foaming capacity was higher for FPR, although foam stability was similar for both ingredients. FPR had greater gelling ability compared to FPI. The higher carbohydrate content of FPR may have contributed to this difference. An amino acid (AA) analysis revealed that both ingredients were low in sulfur-containing AAs, with FPR having a slightly higher level than FPI. The potential nutritional benefits of the aqueous process compared to the dry process used in this study were apparent in the higher in vitro protein digestibility (IVPD) and lower trypsin inhibitor activity (TIA) in FPI compared to FPR. Additionally, vicine/convicine were detected in FPR, but not in FPI. Furthermore, much lower levels of fermentable oligo-, di- and monosaccharides, and polyols (FODMAPs) were found in FPI compared to FPR. The life cycle assessment (LCA) revealed a lower environmental impact for FPR, partly due to the extra water and energy required for aqueous processing. However, in a comparison with cow’s milk protein, both FPR and FPI were shown to have considerably lower environmental impacts.