Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties

Cátia Saldanha do Carmo (Corresponding Author), Pia Silventoinen, Catherine Taylor Nordgård, Claire Poudroux, Tzvetelin Dessev, Hanne Zobel, Ann Katrin Holtekjølen, Kurt Ingar Draget, Ulla Holopainen-Mantila, Svein Halvor Knutsen, Stefan Sahlstrøm

Research output: Contribution to journalArticleScientificpeer-review

Abstract

Dehulling of peas and faba beans prior to milling and air classification was evaluated, namely its impact on physical properties, chemical composition and techno-functional properties of the fractions. Dry fractionation protocols for protein enrichment from whole and dehulled peas and faba beans were optimized and large-scale batches were produced. Fine fractions with protein contents of 44.0 and 46.2% dm from whole and dehulled peas and between 60.0 and 60.9% dm from whole and dehulled faba beans were obtained, respectively. A maximum protein recovery of 71.3% and 49.2% was obtained for peas and faba beans, respectively. Dehulling enabled a lighter colour of faba bean fractions and improved the starch enrichment in the coarse fractions from peas and faba beans. The total non-starch polysaccharides were significantly reduced in the coarse fractions when dehulling was conducted. Dehulling did not significantly improve the techno-functional properties of fine and coarse fractions.

Original languageEnglish
Article number109937
JournalJournal of Food Engineering
Volume278
DOIs
Publication statusPublished - Aug 2020
MoE publication typeA1 Journal article-refereed

Fingerprint

Vicia faba
hulling
Peas
faba beans
Starch
functional properties
peas
physical properties
fractionation
chemical composition
starch
Proteins
proteins
Polysaccharides
polysaccharides
Color
Air
protein content
air
color

Keywords

  • Dehulling
  • Dry fractionation
  • Faba beans
  • Field peas
  • Physicochemical properties
  • Techno-functional properties

Cite this

Saldanha do Carmo, Cátia ; Silventoinen, Pia ; Nordgård, Catherine Taylor ; Poudroux, Claire ; Dessev, Tzvetelin ; Zobel, Hanne ; Holtekjølen, Ann Katrin ; Draget, Kurt Ingar ; Holopainen-Mantila, Ulla ; Knutsen, Svein Halvor ; Sahlstrøm, Stefan. / Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties. In: Journal of Food Engineering. 2020 ; Vol. 278.
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abstract = "Dehulling of peas and faba beans prior to milling and air classification was evaluated, namely its impact on physical properties, chemical composition and techno-functional properties of the fractions. Dry fractionation protocols for protein enrichment from whole and dehulled peas and faba beans were optimized and large-scale batches were produced. Fine fractions with protein contents of 44.0 and 46.2{\%} dm from whole and dehulled peas and between 60.0 and 60.9{\%} dm from whole and dehulled faba beans were obtained, respectively. A maximum protein recovery of 71.3{\%} and 49.2{\%} was obtained for peas and faba beans, respectively. Dehulling enabled a lighter colour of faba bean fractions and improved the starch enrichment in the coarse fractions from peas and faba beans. The total non-starch polysaccharides were significantly reduced in the coarse fractions when dehulling was conducted. Dehulling did not significantly improve the techno-functional properties of fine and coarse fractions.",
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Is dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional properties. / Saldanha do Carmo, Cátia (Corresponding Author); Silventoinen, Pia; Nordgård, Catherine Taylor; Poudroux, Claire; Dessev, Tzvetelin; Zobel, Hanne; Holtekjølen, Ann Katrin; Draget, Kurt Ingar; Holopainen-Mantila, Ulla; Knutsen, Svein Halvor; Sahlstrøm, Stefan.

In: Journal of Food Engineering, Vol. 278, 109937, 08.2020.

Research output: Contribution to journalArticleScientificpeer-review

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