Effect of industrial process conditions of fava bean (Vicia faba L.) concentrates on physico-chemical and functional properties - Archive ouverte HAL Access content directly
Journal Articles Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies Year : 2022

Effect of industrial process conditions of fava bean (Vicia faba L.) concentrates on physico-chemical and functional properties

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Abstract

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.
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hal-03907106 , version 1 (19-12-2022)

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Siddharth Jens Sharan, Jens Zotzel, Johannes Stadtmüller, Daniel Bonerz, Julian Aschoff, et al.. Effect of industrial process conditions of fava bean (Vicia faba L.) concentrates on physico-chemical and functional properties. Innovative Food Science & Emerging Technologies / Innovative Food Science and Emerging Technologies , 2022, 81, pp.103142. ⟨10.1016/j.ifset.2022.103142⟩. ⟨hal-03907106⟩
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