ArticleFoods (Basel, Switzerland)2024
Tailoring the Techno-Functional Properties of Fava Bean Protein Isolates: A Comparative Evaluation of Ultrasonication and Pulsed Electric Field Treatments.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Innovative Emerging Technologies for Pulse Flour Functionalization: A Comparison With Conventional Thermal and Biological Techniques.Comprehensive reviews in food science and food safety · 2026Review
- Potential of Non-Conventional Processing to Modulate the Technobiofunctionality of Legumes.Current nutrition reports · 2026Review
- Artificial Intelligence-Assisted Design of Plant-Protein Meat Analogues: Integrating Nutrition, Functionality, and Fibrillation-Based Texturization.Comprehensive reviews in food science and food safety · 2026Review
- Unlocking the Functional Properties of Plant Proteins in Designing Food Formulations for Senior Adults.Comprehensive reviews in food science and food safety · 2026Review
- Sonication integrated with micronization: structural modification to improve the in-vitro digestibility, functional, and antioxidant properties of red pepper seed protein isolate.Ultrasonics sonochemistry · 2026Article
- Alcalase hydrolysis modulates the techno-functional properties of dry-fractionated pea protein, reduces the off-flavor compounds and refines the aroma profile.Current research in food science · 2026Article
- Effect of Ultrasound on Extraction Efficiency and Functional Properties of Acacia Seeds Protein Concentrates.Journal of food science · 2025Article
- Peas (Molecules (Basel, Switzerland) · 2025Review
- Quality Attributes, Structural Characteristics, and Functional Properties of Brewer's Spent Grain Protein Concentrates as Affected by Alkaline and Pulsed Electric Field-Assisted Extraction.Foods (Basel, Switzerland) · 2025Article
- Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies.Food chemistry: X · 2025Review
- Insights into Cold Plasma Treatment on the Cereal and Legume Proteins Modification: Principle, Mechanism, and Application.Foods (Basel, Switzerland) · 2024Review
Corrections and comments
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Authors and funding
3 authors.
Funding
Abstract
The fava bean protein isolate (FBPI) holds promise as a sustainable plant-based protein ingredient. However, native FBPIs exhibit limited functionality, including unsuitable emulsifying activities and a low solubility at a neutral pH, restricting their applications. This study is focused on the effect of ultrasonication (US) and pulsed electric fields (PEF) on modulating the techno-functional properties of FBPIs. Native FBPIs were treated with US at amplitudes of 60-90% for 30 min in 0.5 s on-and-off cycles and with PEF at an electric field intensity of 1.5 kV/cm with 1000-4000 pulses of 20 μs pulse widths. US caused a reduction in the size and charge of the FBPIs more prominently than the PEF. Protein characterization by means of SDS-PAGE illustrated that US and PEF caused severe-to-moderate changes in the molecular weight of the FBPIs. In addition, a spectroscopic analysis using Fourier-transform infrared (FTIR) and circular dichroism (CD) revealed that US and the PEF induced conformational changes through partial unfolding and secondary structure remodeling from an α-helix to a β-sheet. Crystallographic and calorimetric determinations indicated decreased crystallinity and lowered thermal transition temperatures of the US- and PEF-modified FBPIs. Overall, non-thermal processing provided an effective strategy for upgrading FBPIs' functionality, with implications for developing competitive plant-based protein alternatives.
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Registered trials
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