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
N1 - Funding Information:
This study was financially supported by the Norwegian Research Council, Project ?Innovative and Sustainable Exploitation of Plant Proteins in Future Foods? Nr 267858. Furthermore, the authors are thankful to Doctor Anne Kjersti Uhlen (NMBU) for supplying the peas and faba beans used in this study and to the Imaging Center of NMBU, where the SEM analysis were performed.
Funding Information:
This study was financially supported by the Norwegian Research Council , Project “Innovative and Sustainable Exploitation of Plant Proteins in Future Foods” Nr 267858 . Furthermore, the authors are thankful to Doctor Anne Kjersti Uhlen (NMBU) for supplying the peas and faba beans used in this study and to the Imaging Center of NMBU, where the SEM analysis were performed.
Publisher Copyright:
© 2020 The Authors
Copyright:
Copyright 2020 Elsevier B.V., All rights reserved.
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 -