A protein concentrate from faba bean seeds was prepared by isoelectric precipitation and spray-dried. Its functional properties were measured and the results obtained were compared to those from another concentrate prepared by the classical freeze-drying technique. The functional properties were found to be indistinguishable. However, the protein solubility profile was different depending on the preparation technique. Some antinutritional factors (trypsin inhibitors, tannins and phytates) were also analysed. Both protein concentrates showed lower concentrations of tannins and phytates than the seeds.Feedfood supplements, functional properties, legume seed proteins, phytate, tannin, trypsin inhibitor.

A high-performance liquid chromatographic-atmospheric pressure chemical ionization mass spectrometric method was developed for the determination of volatile nitrosamines in dry sausages. Tandem mass spectrometry was applied for the detection of N-nitrosopyrrolidine, N-nitrosodiethylamine and N-nitrosopiperidine. N-nitrosomethylamine was detected by using the selected ion monitoring mode. The occurrence of the four different nitrosamines was monitored in 27 dry sausage samples and a correlation was observed between N-nitrosopyrrolidine and biogenic amines. Nitroso compounds are thus not only formed in heated conditions but formation can also occur during ripening of dry sausages by reaction between residual nitrite and amines formed during the fermentation process.