Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder

Mung bean is an inexpensive yet sustainable protein source. Current work compared the effects of freeze (FD), spray (SD) and oven drying (OD), on mung bean protein isolate (MBPI) produced on pilot scale. All samples showed no dissociation of protein subunits and were thermally stable (T_d = 157.90-158.07 °C). According to morphological studies, FD formed a porous protein while SD and OD formed wrinkled and compact crystals, respectively. FD and SD formed elastic gels with better gelling capacity than OD (aggregated gel). FD showed exceptional protein solubility, water and oil absorption capacity (4.23 g/g and 8.38 g/g, respectively). SD demonstrated the smallest particle size, excellent emulsion activity index (29.21 m²/g) and stability (351.90 min) and the highest β-sheet amount (37.61%). FTIR spectra for all samples showed characteristic peaks which corresponded well to the secondary structure of legume proteins. Rheological analysis revealed that gelation temperature for all MBPI lied around 90 °C. Current work described the different final properties achieved for MBPI produced under different drying techniques that allowed tailoring for different food systems, whereby FD is ideal for meat extender, SD is suitable for meat emulsion while OD is suitable in general protein-based application.

A Novel Approach to Structure Plant-Based Yogurts Using High Pressure Processing

Current plant-based yogurts are made by the fermentation of plant-based milks. Although this imparts fermented flavors and probiotic cultures, the process is relatively longer and often leads to textural issues. The protein content of these plant-based yogurts is also lower than their dairy counterparts. To overcome these challenges, this paper explores the high pressure processing (HPP) of plant protein ingredients as an alternative structuring strategy for plant-based yogurts. Using mung bean (MB), chickpea (CP), pea (PP), lentil (LP), and faba bean (FB) proteins as examples, this work compared the viscosity and viscoelastic properties of high pressure-structured (600 MPa, 5 min, 5 °C) 12% (w/w) plant protein gels without, and with 5% (w/w) sunflower oil (SO) to commercial plain skim and whole milk Greek yogurts and discussed the feasibility of using HPP to develop plant-based yogurts. HPP formed viscoelastic gels (G' > G'') for all plant protein samples with comparable gel strength (G'~10²-10³ Pa; tan δ~0.2-0.3) to commercial dairy yogurts. The plant protein gel strength decreased in the order: CP~CPSO~LP~LPSO > MBSO~PPSO~FB~FBSO > PP >> MB. Modest addition of sunflower oil led to little change in viscoelastic properties for all plant protein samples except for MB and PP, where gel strength increased with incorporated oil. The emulsion gels were also more viscous than the hydrogels. Nonetheless, the viscosity of the plant protein gels was similar to the dairy yogurts. Finally, a process involving separate biotransformation for optimized flavor production and high pressure processing for consistent texture generation was proposed. This could lead to high protein plant-based yogurt products with desirable texture, flavor, and nutrition.

Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity

We investigated the effect of dry-heat treatment on the properties of faba bean protein concentrate using soy protein concentrate as a benchmark. While soy protein-widely used as an ingredient in meat replacers-is recovered through a wet fractionation, protein recovery from starch bearing pulses like faba bean can be done via dry fractionation. This process does not require drying or heating steps and therefore, keeps the original protein functionality intact. This results in differences in properties such as water binding capacity of the protein fraction. Faba bean protein concentrate was dry-heated at temperatures from 75-175 °C, which resulted in higher water-holding capacity and less soluble protein, approaching values of soy protein concentrate. These changes were due to partial denaturation of protein, changing the structure of the protein, and exposing hydrophobic sites. This led to protein aggregation, as observed by light microscopy. Only noncovalent bonds caused the decrease of solubility of dry-heated faba bean protein concentrate. We conclude that dry-heating of dry fractionated faba bean protein can change the functional properties of the protein fraction to desired properties for certain applications. The effect is similar to that on soy, but the underlying mechanisms differ.