Novel extrusion-based plant protein separation technology and its effect on the techno-functional properties of faba bean protein
2025
Outi Mattila | MB Devi Marhendraswari | Markus Nikinmaa | Nesli Sozer
This study introduces a new, efficient processing technology for separating protein from plant materials, responding to the growing demand for sustainable, cost-effective, and healthy protein alternatives. The separation process is based on a novel dry extrusion which allows for the simultaneous production of both protein-enriched and starch-enriched fractions. The produced protein-enriched granules can be further processed into powder-type ingredient by grinding, but the granules could also be used without grinding similar to conventional textured vegetable protein (TVP). The raw material used in this study was faba bean, a promising yet underutilized source of plant protein. By studying different extrusion conditions in laboratory scale, a protein-rich fraction with high protein content (71–77 % of dry matter) and protein yield (60–85 %) was obtained. The protein fractions had bulk density of 453–523 g/l, water and oil absorption capacity of 2.3–2.5 g/g and 0.94–1.01 g/g, respectively, and hardness of 753–845 g, which align with the properties of commercial TVPs. The starch-rich fraction had cold-water swelling capacity, offering potential in diverse food applications. This new protein separation technology opens new opportunities in the development of sustainable and cost-efficient high-quality plant protein ingredients and alternatives for animal protein-based foods.
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