Optimization of ultrasound-assisted extraction of faba bean protein isolate: Structural, functional, and thermal properties. Part 2/2
Ultrasonics Sonochemistry,
Год журнала:
2024,
Номер
110, С. 107030 - 107030
Опубликована: Авг. 15, 2024
Environmental
concerns
linked
to
animal-based
protein
production
have
intensified
interest
in
sustainable
alternatives,
with
a
focus
on
underutilized
plant
proteins.
Faba
beans,
primarily
used
for
animal
feed,
offer
high-quality
source
promising
bioactive
compounds
food
applications.
This
study
explores
the
efficacy
of
ultrasound-assisted
extraction
under
optimal
conditions
(123
W
power,
1:15
g/mL
solute/solvent
ratio,
41
min
sonication,
623
mL
total
volume)
isolate
faba
bean
(U-FBPI).
The
method
achieved
yield
19.75
%
and
content
92.87
%,
outperforming
control
method's
16.41
89.88
%.
Electrophoretic
analysis
confirmed
no
significant
changes
primary
structure
U-FBPI
compared
control.
However,
Fourier-transform
infrared
spectroscopy
revealed
modifications
secondary
due
ultrasound
treatment.
demonstrated
superior
water
oil
holding
capacities
isolate,
although
its
foaming
capacity
was
reduced
by
ultrasound.
Thermal
indicated
minimal
impact
protein's
thermal
properties
applied
conditions.
research
highlights
potential
improving
functional
isolates,
presenting
viable
approach
advancing
plant-based
contributing
consumption.
Язык: Английский
Gelation and Rheological Properties of Ultrasound-Extracted Faba Bean Protein: A Comparative Study with Commercial Plant Proteins
Food Hydrocolloids,
Год журнала:
2024,
Номер
unknown, С. 110997 - 110997
Опубликована: Дек. 1, 2024
Язык: Английский
Revisiting the Conventional Extraction of Protein Isolates from Faba Beans: Recovering Lost Protein from Sustainable Side Streams
Foods,
Год журнала:
2025,
Номер
14(11), С. 1906 - 1906
Опубликована: Май 28, 2025
As
the
global
demand
for
sustainable
protein
sources
grows,
valorizing
side
streams
in
plant
processing
has
become
crucial.
This
study
revisits
conventional
alkaline–isoelectric
extraction
of
faba
bean
isolates,
introducing
an
enhanced
mass
balance-driven
approach
to
recover
underutilized
fractions
from
typically
discarded
streams.
Through
strategic
pH
manipulation
and
centrifugation,
four
distinct
were
recovered
with
purities
ranging
34.6%
89.6%,
collectively
recapturing
a
significant
portion
16%
loss
standard
processing.
SDS-PAGE
FTIR
analyses
confirmed
structural
diversity
among
fractions,
albumin-rich
globulin-rich
profiles
exhibiting
unique
spectral
electrophoretic
signatures.
Functionally,
B
D
exhibited
superior
water-
oil-holding
capacities,
indicating
their
potential
utility
food
formulations
requiring
moisture
lipid
retention.
In
contrast,
fraction
C,
characterized
by
low
water-holding
capacity
high
solubility,
may
be
better
suited
applications
prioritizing
emulsification
performance,
such
as
dairy
or
meat
analogs.
not
only
highlights
feasibility
reclaiming
high-quality
industrial
byproducts
but
also
underscores
these
proteins
diverse
non-food
sectors,
including
pharmaceuticals
cosmetics.
These
findings
contribute
circular
economy
strategies
transforming
waste
into
value-added
ingredients
functional
commercial
significance.
Язык: Английский