Effect of industrial process conditions of fava bean (Vicia faba L.) concentrates on physico-chemical and functional properties
2022
Sharan, Siddharth, Jens | Zotzel, Jens | Stadtmüller, Johannes | Bonerz, Daniel | Aschoff, Julian | Olsen, Karsten | Rinnan, Åsmund | Saint-Eve, Anne | Maillard, Marie-Noëlle | Orlien, Vibeke | IT University of Copenhagen (ITU) | Paris-Saclay Food and Bioproduct Engineering (SayFood) ; AgroParisTech-Université Paris-Saclay-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) | This work was supported by the European Union's Horizon 2020 research and innovation program under the Marie Skłodowska-Curie grant agreement no. 765415 (acronym FOODENGINE).
International audience
Mostrar más [+] Menos [-]Inglés. Fava bean (Vicia faba L.) is a promising source of proteins and has a potential in industrial food applications. Processing of fava ingredients modifies proteins and their functional properties. This study established the complexity of the relationship between fava protein-associated reactions (protein hydrolysis and aggregation), physico-chemical properties (electric charge, solubility, and intrinsic fluorescence, thermal integrity) and functional properties (foam and emulsion). For this study, an air-classified fava protein concentrate (65% w/w protein d.b.) was processed using pH (2, 4, 6.4 and 11), temperature (55, 75 and 95 °C) and duration of treatment (30 and 360 min) to produce 36 modified fava concentrates. Processing resulted in protein hydrolysis at pH < 4, and protein aggregation at pH ≥ 6.4 at temperatures above 75 °C, which influenced foaming and emulsification distinctly owing to the differences in their stabilizing mechanisms. Despite these modifications, their physico-chemical and functional properties were primarily governed by the beverage application pH. The surprising interplay shown between properties encourages the need to dive further into the different protein/non-protein reaction and interactions that can occur in fava concentrate.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Institut national de la recherche agronomique