Effects of enzymatic hydrolysis and ultrafiltration on physicochemical and functional properties of faba bean protein

2019 ◽  
Vol 96 (4) ◽  
pp. 725-741 ◽  
Author(s):  
Ewelina Eckert ◽  
Jay Han ◽  
Kevin Swallow ◽  
Zhigang Tian ◽  
Marcela Jarpa‐Parra ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Functional Properties ◽  
Faba Bean ◽  
Physicochemical And Functional Properties ◽  
Bean Protein

scholarly journals Influence of pH and temperature on the physicochemical and functional properties of Bambara bean protein isolate

Heliyon ◽  
2021 ◽  
Vol 7 (8) ◽  
pp. e07824
Author(s):  
Simon Pierre Ngui ◽  
Carine Emilienne Nyobe ◽  
Christian Bernard Bakwo Bassogog ◽  
Erasmus Nchuaji Tang ◽  
Samuel René Minka ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Isolate ◽  
Influence Of Ph ◽  
Physicochemical And Functional Properties ◽  
Bean Protein

Physicochemical and functional properties of extruded dietary fiber from mushroom Lentinula edodes residues

2019 ◽  
Vol 32 ◽  
pp. 100452
Author(s):  
Zihan Xue ◽  
Qiqi Ma ◽  
Qingwen Guo ◽  
Ramesh Kumar Santhanam ◽  
Xudong Gao ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Lentinula Edodes ◽  
Physicochemical And Functional Properties

scholarly journals Quality Attributes of Ultra-High Temperature-Treated Model Beverages Prepared with Faba Bean Protein Concentrates

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1244
Author(s):  
Malik Adil Nawaz ◽  
Tanoj Kumar Singh ◽  
Regine Stockmann ◽  
Hema Jegasothy ◽  
Roman Buckow
Keyword(s):  
Physicochemical Properties ◽  
Faba Bean ◽  
Protein Concentration ◽  
High Concentration ◽  
Molecular Weights ◽  
Oil In Water ◽  
Sds Page ◽  
Lower Protein ◽  
7S Globulin ◽  
Bean Protein

The objective of this research was to develop a model faba bean drink with a high concentration of protein (>4% w/w). The protein molecular weights and frequency for both faba and soy were assessed using SDS-PAGE. Results showed similarities in the protein molecular weight of both faba and soy (mainly 11S globulin ~Glycinin and 7S globulin ~β-conglycinin). Thus, faba can be considered as a potential soy replica in plant-based milk beverages. Oil-in-water emulsions (5–8% w/w available protein) were prepared using faba bean protein concentrate (FPC), 1% sunflower oil, and 0.2% sunflower lecithin. These emulsions were used as model beverages and were further investigated for UHT processibility, stability, and physicochemical properties. The physicochemical properties of emulsions at various processing stages viz., coarse emulsification, homogenisation, and UHT, were measured. An increase in the protein concentration and thermal treatment resulted in an increased oil droplet size, coalescence and flocculation, and protein aggregation. Lower protein concentrations viz., 5–6%, showed greater negative ζ-potential, and thereby, high dispersibility through enhanced electrostatic repulsions than those of higher concentrations (7–8%). Furthermore, an increase in protein concentration and UHT treatment resulted in an increased creaming index. In total, 21 different volatile compounds were detected and quantified, representing different chemical classes, namely alcohols, aldehydes, ketones, esters, furan, and acids. These volatiles have major consequences for the overall flavour chemistry of the model beverage product. Overall, this study showed the potential for application of faba bean as a protein source in UHT-treated legume-based beverages and identified areas for further development.

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