ArticleFoods (Basel, Switzerland)2020
Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 36 papers.
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Who cites it
36 citing papers in PubMed.
- DSD-Guided Ultrasound-Assisted Protein Recovery From Chlamydomonas reinhardtii: Modeling, Optimization, and Enzyme Inhibitory Activity Assessment.Journal of food science · 2026Article
- Evaluation of gel and structural properties of pork myofibrillar protein gels using faba bean protein isolate at various salt concentrations.Animal bioscience · 2026Article
- Industrial Peanut Oil-Cake as a Base Material for the Construction of Nanocapsules Loaded With Oregano Essential Oil for Food Delivery Applications.Journal of food science · 2026Article
- Effect of cranberry bean powder and protein isolates with different drying methods on rheological properties of chicken breast myofibrillar protein gels.Animal bioscience · 2026Article
- Unlocking the Functional Properties of Plant Proteins in Designing Food Formulations for Senior Adults.Comprehensive reviews in food science and food safety · 2026Review
- Heat Treatment Modulates Structure, Functionality, and Digestion-Related Antioxidant Activity ofFoods (Basel, Switzerland) · 2026Article
- Peas (Molecules (Basel, Switzerland) · 2025Review
- Structural and functional properties of fava bean albumin, globulin and glutelin protein fractions.Food chemistry: X · 2025Article
- The impact of consumer in-home cooking methods on the physicochemical, sensory, and nutritional attributes of plant-based meat analogues (PBMAs) and meat: a review.Food production, processing and nutrition · 2025Review
- Industrial-scale fractionation of fava bean, chickpea, and red lentil: A comparative analysis of composition, antinutrients, nutrition, structure, and functionality.Current research in food science · 2025Article
- Modification of plant proteins as alternatives to animal proteins: a review.Food science and biotechnology · 2025Review
- Effects of Peptidase Treatment on Properties of Yeast Protein as an Alternative Protein Source.Journal of microbiology and biotechnology · 2024Article
- Upcycling of Defatted Sesame Seed Meal via Protein Amyloid-Based Nanostructures: Preparation, Characterization, and Functional and Antioxidant Attributes.Foods (Basel, Switzerland) · 2024Article
- Ingredient Functionality of Soy, Chickpea, and Pea Protein before and after Dry Heat Pretreatment and Low Moisture Extrusion.Foods (Basel, Switzerland) · 2024Article
- Plant-Based Meat Analogues in the Human Diet: What Are the Hazards?Foods (Basel, Switzerland) · 2024Review
- Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages.Food science of animal resources · 2024Article
- Microencapsulation of Essential Oils Using Faba Bean Protein and Chia Seed Polysaccharides via Complex Coacervation Method.Molecules (Basel, Switzerland) · 2024Article
- The Potential of Soluble Proteins in High-Moisture Soy Protein-Gluten Extrudates Preparation.Polymers · 2023Article
- Effects of Dextran on the Gel Properties of Faba Bean Protein Isolates Prepared Using Different Processes.Gels (Basel, Switzerland) · 2023Article
- The Interactions of Soy Protein and Wheat Gluten for the Development of Meat-like Fibrous Structure.Molecules (Basel, Switzerland) · 2023Review
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Authors and funding
4 authors.
Funding
Abstract
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.
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