Revisiting the Conventional Extraction of Protein Isolates from Faba Beans: Recovering Lost Protein from Sustainable Side Streams DOI Creative Commons
Abraham Badjona, Robert Bradshaw, Caroline Millman

и другие.

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

Optimization of ultrasound-assisted extraction of faba bean protein isolate: Structural, functional, and thermal properties. Part 2/2 DOI Creative Commons
Abraham Badjona, Robert Bradshaw, Caroline Millman

и другие.

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

Процитировано

12
Gelation and Rheological Properties of Ultrasound-Extracted Faba Bean Protein: A Comparative Study with Commercial Plant Proteins DOI Creative Commons
Abraham Badjona,

Beatrice Cherono,

Robert Bradshaw

и другие.

Food Hydrocolloids, Год журнала: 2024, Номер unknown, С. 110997 - 110997

Опубликована: Дек. 1, 2024

Язык: Английский

Процитировано

5
Revisiting the Conventional Extraction of Protein Isolates from Faba Beans: Recovering Lost Protein from Sustainable Side Streams DOI Creative Commons
Abraham Badjona, Robert Bradshaw, Caroline Millman

и другие.

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

Процитировано

0