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 language | English |
|---|---|
| Article number | 109937 |
| Journal | Journal of Food Engineering |
| Volume | 278 |
| DOIs | |
| Publication status | Published - Aug 2020 |
| MoE publication type | A1 Journal article-refereed |
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Keywords
- Dehulling
- Dry fractionation
- Faba beans
- Field peas
- Physicochemical properties
- Techno-functional properties
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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 journal › Article › Scientific › peer-review
TY - JOUR
T1 - 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
AU - Saldanha do Carmo, Cátia
AU - Silventoinen, Pia
AU - Nordgård, Catherine Taylor
AU - Poudroux, Claire
AU - Dessev, Tzvetelin
AU - Zobel, Hanne
AU - Holtekjølen, Ann Katrin
AU - Draget, Kurt Ingar
AU - Holopainen-Mantila, Ulla
AU - Knutsen, Svein Halvor
AU - Sahlstrøm, Stefan
PY - 2020/8
Y1 - 2020/8
N2 - 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.
AB - 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.
KW - Dehulling
KW - Dry fractionation
KW - Faba beans
KW - Field peas
KW - Physicochemical properties
KW - Techno-functional properties
UR - http://www.scopus.com/inward/record.url?scp=85078218397&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2020.109937
DO - 10.1016/j.jfoodeng.2020.109937
M3 - Article
AN - SCOPUS:85078218397
VL - 278
JO - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
M1 - 109937
ER -