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

Foods

BirgitL. Dekkers¹  AtzeJan van der Goot¹  MariekeE. Bruins²  JanM. Bühler² 

[1] Department of Food Process Engineering, Wageningen University, Wageningen, 6700HB Gelderland, The Netherlands;Wageningen UR, Food & Biobased Research, Wageningen, 6700HB Gelderland, The Netherlands;

关键词: food structuring;    faba bean;    protein functionality;    toasting;    ingredient functionalization;   

DOI  :  10.3390/foods9081077

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown