ArticleFood chemistry: X2024
Determining the influence of fava bean pre-processing on extractability and functional quality of protein isolates.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Article
- Total Substitution of Egg White by Faba Bean Protein Concentrate in Marshmallow Formulation.Foods (Basel, Switzerland) · 2026Article
- Effect of Plant Protein Ingredients at a Range of Pre-Hydration Levels on Technological Properties of Hybrid Beef Patties.Foods (Basel, Switzerland) · 2025Article
- Peas (Molecules (Basel, Switzerland) · 2025Review
- Evaluation of techno-functional properties of fava bean aquafaba powder in vegan muffins: Effects of locust bean gum and foam-mat drying.Food chemistry: X · 2025Article
- Exploring whey and faba bean protein interactions at the oil-water interface: A combined drop tensiometry and microfluidicsstudy.Current research in food science · 2025Article
- Structural and functional properties of fava bean albumin, globulin and glutelin protein fractions.Food chemistry: X · 2025Article
- 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
- Anti-nutrient factors, nutritional components, and antioxidant activities of faba beans (Food chemistry: X · 2024Article
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In this study, fava bean protein (FPI) was isolated from flours prepared from dehulled seeds and compared to FPI extracted from whole flours; in the latter case, flours were prepared either by dry- or wet-milling. Significant differences in composition and functionality were observed between the three FPIs produced. Dehulling maximized protein purity, oil-absorption capacity, solubility, foamablity and minimized both starchy and non-starchy carbohydrate contents. Protein isolated from wet-milled whole beans provided higher mass and extraction yields, better water-absorption capacity, and exhibited higher surface charge (zeta potential) compared to other samples. The protein extracted from dry-milled whole seed exhibited a higher least gelation concentration, emulsifying activity and zeta value compared to its dehulled counterpart. Dehulling was also found to be a useful process to increase the lightness/whiteness of protein powder. Overall, the present findings provide useful technological information relating to the production of FPI with and without a dehulling step.
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Registered trials
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