Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity

Abstract

We investigated the effect of dry-heat treatment on the properties of faba bean protein concentrate using soy protein concentrate as a benchmark. While soy protein—widely used as an ingredient in meat replacers—is recovered through a wet fractionation, protein recovery from starch bearing pulses like faba bean can be done via dry fractionation. This process does not require drying or heating steps and therefore, keeps the original protein functionality intact. This results in differences in properties such as water binding capacity of the protein fraction. Faba bean protein concentrate was dry-heated at temperatures from 75–175 °C, which resulted in higher water-holding capacity and less soluble protein, approaching values of soy protein concentrate. These changes were due to partial denaturation of protein, changing the structure of the protein, and exposing hydrophobic sites. This led to protein aggregation, as observed by light microscopy. Only noncovalent bonds caused the decrease of solubility of dry-heated faba bean protein concentrate. We conclude that dry-heating of dry fractionated faba bean protein can change the functional properties of the protein fraction to desired properties for certain applications. The effect is similar to that on soy, but the underlying mechanisms differ.

Improved functional properties of meat analogs by laccase catalyzed protein and pectin crosslinks

“…Water holding capacity and oil holding capacity were measured by modifying a previously described method 64 , 65 . Briefly, grilled meat analog (5 g) was placed in a 50-mL tube with gauze underneath.…”

Functionality of Ingredients and Additives in Plant-Based Meat Analogues

“…For example, pH shifting, the use of NaCl, calcium or high hydrostatic pressure during fractionation can change the protein structure, which in turn affects properties like gelation [ 93 , 96 ]. Thermal post-processing treatments of the ingredients, such as toasting, were also found a good way to modify legume ingredients, increasing their water holding capacity and decreasing their solubility [ 47 , 97 ]. An alternative is to use mixtures of ingredients to obtain the right functionality [ 98 ].…”

Physicochemical and Sensorial Evaluation of Meat Analogues Produced from Dry-Fractionated Pea and Oat Proteins

“…So far, to the best of our knowledge, the use of dry-fractionated proteins as an ingredient for meat analogues has been just theorized in recent years [17], with few practical applications. For example, a recent study evaluated the possibility to use a dry heating method to improve the physicochemical properties of faba bean protein concentrate, making it suitable for meat replacers applications [23], whereas dry-fractionated pea and faba bean protein concentrates are currently used to produce snacks and texturized vegetable proteins (Organic Plant Protein A/S, Silkeborg, Denmark), confirming a rising trend. Therefore, in this research, we produced meat analogues by a low-moisture extrusion cooking from dry fractionated pea and oat protein with the aim to set up the extrusion cooking process for dry fractionated protein and to characterize the meat analogues for their physicochemical, functional, and sensory properties.…”