Dry and wet fractionation of plant proteins: How a hybrid process increases yield and impacts nutritional value of faba beans proteins
2021
Dumoulin, Lionel | Jacquet, Nicolas | Malumba, Paul | Richel, Aurore | Blecker, Christophe
A combined dry and wet fractionation process is proposed to extract faba bean proteins with lower environmental impact. This fractionation process allowed to recover 87% of the total seeds proteins (92% of dehulled seeds proteins). This is achieved through the production of two protein concentrates (54 and 61% protein content w/w DM). After dry fractionation, wet extraction was performed on the protein-depleted fraction. The presented process consumed less energy and 5.5 times less water per kg extracted proteins, compared to traditional one-step wet extractions. Some anti-nutritional factors contents were also evaluated. Equivalent levels of phytic acid (about 11 mg/g), trypsin inhibitor activity (about 13 trypsin inhibition unit/g) and polyphenols (about 6 mg gallic acid equivalent/g) were observed in the 2 protein-rich fractions. These levels are mainly equivalent to those found after usual dry and wet one-step extractions. Significant differences of calcium, iron and zinc contents were observed between the 2 protein-rich fractions, causing a 30 to 50% difference between those fractions in terms of phytic acid/minerals ratio. Antinutritional factors content in the protein-rich fractions are equivalent to levels found in traditional legumes but still higher than existing recommendations.
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