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

3 Citations (Scopus)

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

Keywords

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

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