Comparison of Faba bean protein ingredients produced using dry fractionation and isoelectric precipitation: Techno-functional, nutritional and environmental performance

dc.contributor.authorVogelsang-O'Dwyer, Martin
dc.contributor.authorPetersen, Iben Lykke
dc.contributor.authorSkejovic Joehnke, Marcel
dc.contributor.authorSørensen, Jens Christian
dc.contributor.authorBez, Juergen
dc.contributor.authorDetzel, Andreas
dc.contributor.authorBusch, Mirjam
dc.contributor.authorKrueger, Martina
dc.contributor.authorO'Mahony, James A.
dc.contributor.authorArendt, Elke K.
dc.contributor.authorZannini, Emanuele
dc.contributor.funderHorizon 2020en
dc.date.accessioned2020-04-30T09:00:56Z
dc.date.available2020-04-30T09:00:56Z
dc.date.issued2020-03-11
dc.date.updated2020-04-30T08:51:46Z
dc.description.abstractDry 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.en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid322en
dc.identifier.citationVogelsang-O’Dwyer, M., Petersen, I. L., Skejovic Joehnke, M., Sørensen, J. C., Bez, J., Detzel, A., Busch, M., Krueger, M., O’Mahony, J. A., Arendt, E. K. and Zannini, E. (2020) ‘Comparison of Faba bean protein ingredients produced using dry fractionation and isoelectric precipitation: Techno-functional, nutritional and environmental performance’, Foods, 9(3), 322 (24pp). doi: 10.3390/foods9030322en
dc.identifier.doi10.3390/foods9030322en
dc.identifier.endpage24en
dc.identifier.issn2304-8158
dc.identifier.issued3en
dc.identifier.journaltitleFoodsen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/9890
dc.identifier.volume9en
dc.language.isoenen
dc.publisherMDPIen
dc.relation.projectinfo:eu-repo/grantAgreement/EC/H2020::RIA/635727/EU/Development of high quality food protein through sustainable production and processing/PROTEIN2FOODen
dc.rights© 2020, the Authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectAntinutrientsen
dc.subjectCarbon footprinten
dc.subjectDry fractionationen
dc.subjectFaba beanen
dc.subjectFODMAPsen
dc.subjectFunctional propertiesen
dc.subjectIsoelectric precipitationen
dc.subjectLife cycle assessmenten
dc.subjectNutritionen
dc.subjectProteinen
dc.titleComparison of Faba bean protein ingredients produced using dry fractionation and isoelectric precipitation: Techno-functional, nutritional and environmental performanceen
dc.typeArticle (peer-reviewed)en
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