Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications. / Krause, Magdalena; Sørensen, Jens Christian; Petersen, Iben Lykke; Duque-Estrada, Patrícia; Cappello, Claudia; Tlais, Ali Zein Alabiden; Di Cagno, Raffaella; Ispiryan, Lilit; Sahin, Aylin W.; Arendt, Elke K.; Zannini, Emanuele.

In: Foods, Vol. 12, No. 5, 919, 2023.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Krause, M, Sørensen, JC, Petersen, IL, Duque-Estrada, P, Cappello, C, Tlais, AZA, Di Cagno, R, Ispiryan, L, Sahin, AW, Arendt, EK & Zannini, E 2023, 'Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications', Foods, vol. 12, no. 5, 919. https://doi.org/10.3390/foods12050919

APA

Krause, M., Sørensen, J. C., Petersen, I. L., Duque-Estrada, P., Cappello, C., Tlais, A. Z. A., Di Cagno, R., Ispiryan, L., Sahin, A. W., Arendt, E. K., & Zannini, E. (2023). Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications. Foods, 12(5), [919]. https://doi.org/10.3390/foods12050919

Vancouver

Krause M, Sørensen JC, Petersen IL, Duque-Estrada P, Cappello C, Tlais AZA et al. Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications. Foods. 2023;12(5). 919. https://doi.org/10.3390/foods12050919

Author

Krause, Magdalena ; Sørensen, Jens Christian ; Petersen, Iben Lykke ; Duque-Estrada, Patrícia ; Cappello, Claudia ; Tlais, Ali Zein Alabiden ; Di Cagno, Raffaella ; Ispiryan, Lilit ; Sahin, Aylin W. ; Arendt, Elke K. ; Zannini, Emanuele. / Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications. In: Foods. 2023 ; Vol. 12, No. 5.

Bibtex

@article{8b6a46fe03cc4253985d5f9fe44db0d5,
title = "Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications",
abstract = "Faba beans (Vicia faba L.) show exciting prospects as a sustainable source of protein and fibre, with the potential to transition to a more sustainable food production. This study reveals the compositional, nutritional and techno-functional characteristics of two protein isolates from faba beans (Vicia faba L.), a high-starch fraction and a high-fibre side-stream. During the analysis of those four ingredients, particular attention was paid to the isolates{\textquoteright} protein profile and the side-streams{\textquoteright} carbohydrate composition. The isoelectric precipitated protein isolate 1 showed a protein content of 72.64 ± 0.31% DM. It exhibited low solubility but superior digestibility and high foam stability. High foaming capacity and low protein digestibility were observed for protein isolate 2, with a protein content of 71.37 ± 0.93% DM. This fraction was highly soluble and consisted primarily of low molecular weight proteins. The high-starch fraction contained 83.87 ± 3.07% DM starch, of which about 66% was resistant starch. Over 65% of the high-fibre fraction was insoluble dietary fibre. The findings of this study provide a detailed understanding of different production fractions of faba beans, which is of great value for future product development.",
keywords = "food application, plant protein, resistant starch, side-stream valorisation, sustainability",
author = "Magdalena Krause and S{\o}rensen, {Jens Christian} and Petersen, {Iben Lykke} and Patr{\'i}cia Duque-Estrada and Claudia Cappello and Tlais, {Ali Zein Alabiden} and {Di Cagno}, Raffaella and Lilit Ispiryan and Sahin, {Aylin W.} and Arendt, {Elke K.} and Emanuele Zannini",
note = "Publisher Copyright: {\textcopyright} 2023 by the authors.",
year = "2023",
doi = "10.3390/foods12050919",
language = "English",
volume = "12",
journal = "Foods",
issn = "2304-8158",
publisher = "MDPI AG",
number = "5",

}

RIS

TY - JOUR

T1 - Associating Compositional, Nutritional and Techno-Functional Characteristics of Faba Bean (Vicia faba L.) Protein Isolates and Their Production Side-Streams with Potential Food Applications

AU - Krause, Magdalena

AU - Sørensen, Jens Christian

AU - Petersen, Iben Lykke

AU - Duque-Estrada, Patrícia

AU - Cappello, Claudia

AU - Tlais, Ali Zein Alabiden

AU - Di Cagno, Raffaella

AU - Ispiryan, Lilit

AU - Sahin, Aylin W.

AU - Arendt, Elke K.

AU - Zannini, Emanuele

N1 - Publisher Copyright: © 2023 by the authors.

PY - 2023

Y1 - 2023

N2 - Faba beans (Vicia faba L.) show exciting prospects as a sustainable source of protein and fibre, with the potential to transition to a more sustainable food production. This study reveals the compositional, nutritional and techno-functional characteristics of two protein isolates from faba beans (Vicia faba L.), a high-starch fraction and a high-fibre side-stream. During the analysis of those four ingredients, particular attention was paid to the isolates’ protein profile and the side-streams’ carbohydrate composition. The isoelectric precipitated protein isolate 1 showed a protein content of 72.64 ± 0.31% DM. It exhibited low solubility but superior digestibility and high foam stability. High foaming capacity and low protein digestibility were observed for protein isolate 2, with a protein content of 71.37 ± 0.93% DM. This fraction was highly soluble and consisted primarily of low molecular weight proteins. The high-starch fraction contained 83.87 ± 3.07% DM starch, of which about 66% was resistant starch. Over 65% of the high-fibre fraction was insoluble dietary fibre. The findings of this study provide a detailed understanding of different production fractions of faba beans, which is of great value for future product development.

AB - Faba beans (Vicia faba L.) show exciting prospects as a sustainable source of protein and fibre, with the potential to transition to a more sustainable food production. This study reveals the compositional, nutritional and techno-functional characteristics of two protein isolates from faba beans (Vicia faba L.), a high-starch fraction and a high-fibre side-stream. During the analysis of those four ingredients, particular attention was paid to the isolates’ protein profile and the side-streams’ carbohydrate composition. The isoelectric precipitated protein isolate 1 showed a protein content of 72.64 ± 0.31% DM. It exhibited low solubility but superior digestibility and high foam stability. High foaming capacity and low protein digestibility were observed for protein isolate 2, with a protein content of 71.37 ± 0.93% DM. This fraction was highly soluble and consisted primarily of low molecular weight proteins. The high-starch fraction contained 83.87 ± 3.07% DM starch, of which about 66% was resistant starch. Over 65% of the high-fibre fraction was insoluble dietary fibre. The findings of this study provide a detailed understanding of different production fractions of faba beans, which is of great value for future product development.

KW - food application

KW - plant protein

KW - resistant starch

KW - side-stream valorisation

KW - sustainability

U2 - 10.3390/foods12050919

DO - 10.3390/foods12050919

M3 - Journal article

C2 - 36900436

AN - SCOPUS:85149769775

VL - 12

JO - Foods

JF - Foods

SN - 2304-8158

IS - 5

M1 - 919

ER -

ID: 339886752