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

• Published in: Innovative food science & emerging technologies 2022-10, Vol.81 (12), p.103142, Article 103142
• Main Authors: Sharan, Siddharth, Zotzel, Jens, Stadtmüller, Johannes, Bonerz, Daniel, Aschoff, Julian, Olsen, Karsten, Rinnan, Åsmund, Saint-Eve, Anne, Maillard, Marie-Noëlle, Orlien, Vibeke
• Format: Article
• Language: English
• Subjects: Aggregation; Cognitive science; Emulsification; Foaming; Food engineering; Hydrolysis; Life Sciences; Modification; Neuroscience; Protein functionality
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2022.103142

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 100%) was very high for all ingredients at both pH applications (acidic or pH 4, and neutral or pH 7), while the foam stability changed according to the application pH. So-called foam-breakers were discovered in acidic application, while all ingredients maintained high stability in neutral applications. A similar instability was found for emulsification, since emulsion made with all ingredients in acidic application creamed immediately after production. Emulsions in neutral applications were homogenous with all ingredients, thus, emulsion capacities were equivalent to each other, but the storage stability was affected by the ingredient processing pH. •pH-temperature-time dependent processing resulted in fava protein modifications.•Fava protein hydrolysis and aggregation induced impactful functional modifications.•Physico-chemical properties of fava proteins were governed by application pH.•Foaming and emulsification were hig