Abstract:Background and Objectives
The production of faba beans (Vicia Faba L.) is emerging in the Canadian prairies. To investigate their utilization potential as value‐added ingredients, the physicochemical and functional properties of protein isolates prepared from three faba bean cultivars (Fabelle, Malik, and Snowbird) currently grown in Canada were compared with those of yellow pea (CDC Amarillo) and soybean (AAC 26‐15).
Findings
Higher than pea (23.1%), the faba bean had protein contents of ~31.4% and a small am… Show more
“…Additionally, according to [ 24 ], protein isolates obtained via AE-IP showed a greater surface charge than those made using salt extraction. In agreement with Shi & Nickerson [ 22 ], the high surface charges of the examined legume protein isolates generally suggested excellent solubility in solution at pH 7. Fig.…”
Section: Resultssupporting
confidence: 89%
“…They discovered that all isolates had statistically identical values for CPI, FPI, LPI, and SPI, respectively, at −47.7, −46.4, −47.2, and − 44.3 mV, which are analogously in line with our findings. Meanwhile, Shi & Nickerson’s [ 22 ] FPI findings was comparable to ours (−41.8 mV), however, at pH 7, SPI in their investigation was shown to be less negative (−38.4 mV) than in our study [ 22 ]. Protein surface charge measurements are influenced by solvent conditions and surface electrochemical properties [ 23 ].…”
Global population growth poses a threat to sustainable development. Meanwhile, the use of plant proteins as healthy and sustainable alternatives to animal proteins needs further research. Therefore, this investigation was designed to study the nutritive, structural, and thermal properties of isolated protein fractions from different legumes, i.e., faba bean (FPI), soybean (SPI), and lupine (LPI). As a prospective plant-based protein powder, an equal mixture (MPI) of the three prior legume samples was formulated to study its properties compared to each sole sample. The alkaline extraction and isoelectric precipitation (AE-IP) technique was used for protein isolation. Results showed that all protein isolates had reasonable levels of protein with maximum protein content in SPI (96.15%). The MPI sample, however, came out on top in terms of amino acid profile followed by FBI. Compared to SPI and LPI, it had the highest isoleucine content and higher methionine, valine, leucine, phenylalanine, and lysine. Moreover, MPI showed a median particle charge (−37.1 mV) compared to FPI, SPI, and LPI samples. MPI sample peak showed resistance to heat denaturation at a temperature greater than 200 °C when the DSC test was conducted. With respect to its rheological characteristics, it outperformed the other three protein isolates and exhibited the highest values of storage modulus G’ and loss modulus G”. Consequently, our study suggests that pulse-derived protein isolate mixture can be used as a unique type of nutritious dietary protein supplement. It could be a good nutritional alternative to proteins derived from animals.
“…Additionally, according to [ 24 ], protein isolates obtained via AE-IP showed a greater surface charge than those made using salt extraction. In agreement with Shi & Nickerson [ 22 ], the high surface charges of the examined legume protein isolates generally suggested excellent solubility in solution at pH 7. Fig.…”
Section: Resultssupporting
confidence: 89%
“…They discovered that all isolates had statistically identical values for CPI, FPI, LPI, and SPI, respectively, at −47.7, −46.4, −47.2, and − 44.3 mV, which are analogously in line with our findings. Meanwhile, Shi & Nickerson’s [ 22 ] FPI findings was comparable to ours (−41.8 mV), however, at pH 7, SPI in their investigation was shown to be less negative (−38.4 mV) than in our study [ 22 ]. Protein surface charge measurements are influenced by solvent conditions and surface electrochemical properties [ 23 ].…”
Global population growth poses a threat to sustainable development. Meanwhile, the use of plant proteins as healthy and sustainable alternatives to animal proteins needs further research. Therefore, this investigation was designed to study the nutritive, structural, and thermal properties of isolated protein fractions from different legumes, i.e., faba bean (FPI), soybean (SPI), and lupine (LPI). As a prospective plant-based protein powder, an equal mixture (MPI) of the three prior legume samples was formulated to study its properties compared to each sole sample. The alkaline extraction and isoelectric precipitation (AE-IP) technique was used for protein isolation. Results showed that all protein isolates had reasonable levels of protein with maximum protein content in SPI (96.15%). The MPI sample, however, came out on top in terms of amino acid profile followed by FBI. Compared to SPI and LPI, it had the highest isoleucine content and higher methionine, valine, leucine, phenylalanine, and lysine. Moreover, MPI showed a median particle charge (−37.1 mV) compared to FPI, SPI, and LPI samples. MPI sample peak showed resistance to heat denaturation at a temperature greater than 200 °C when the DSC test was conducted. With respect to its rheological characteristics, it outperformed the other three protein isolates and exhibited the highest values of storage modulus G’ and loss modulus G”. Consequently, our study suggests that pulse-derived protein isolate mixture can be used as a unique type of nutritious dietary protein supplement. It could be a good nutritional alternative to proteins derived from animals.
“…Moreover, FB protein has functionalities comparable with soy protein, the most widely used plant‐based protein 12 . Shi 13 reported that water‐holding capacity (WHC) of FB protein isolate (FBPI) from the cultivars Malik and Snowbird were higher than those of soy protein isolate (SPI). FB proteins are non‐allergic and non‐genetically modified, unlike soybean 14 .…”
BackgroundThis study aimed to assess the effect of faba bean (Vicia faba L.) protein isolate (FBPI) on the rheological properties of pork myofibrillar protein gels (MPGs) and the quality characteristics of pork low‐fat model sausages (LFMSs).ResultsPork MPGs with 5 or 10 g kg−1 FBPI had higher cooking yield, gel strength, and viscosity compared with control. The addition of FBPI to MPGs increased the protein surface hydrophobicity and decreased sulfhydryl groups. Furthermore, adding FBPI to MPGs changed the protein profile and microstructure. The cooking loss and expressible moisture of LFMSs with 5, 10, or 15 g kg−1 FBPI were lower than those of control and showed similar results to those with 15 g kg−1 soy protein isolate (SPI). Hardness values of LFMSs with FBPI and SPI were no different, and were higher than those of control.ConclusionThe addition of FBPI potentially improves rheological properties of MPGs and the functional properties of LFMSs, including water‐holding capacity and textural properties.This article is protected by copyright. All rights reserved.
Background and ObjectivesFaba beans are emerging as highly nutritious ingredients that have the potential to contribute to the global demand for healthy and sustainable plant‐based proteins. The current review aims to provide a summarized overview of faba bean macronutrients, protein quality, and antinutritional factors (ANFs), as well as their reduction strategies through a variety of processing means.FindingsRelative to other pulses, faba beans are higher in protein content and similar in protein quality. However, without proper preparation and/or processing, the presence of minor amounts of ANFs can hinder their nutritional value. These nonnutritive, but biologically active, compounds can be diminished through mechanical, thermal, and nonthermal treatments.ConclusionsNonconventional processing techniques to retain or improve protein quality remain an area of future research for improving faba bean nutrition and expanding its utilization.Significance and NoveltyThis review will advance the science and utilization of faba bean ingredients while providing future research opportunities.
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