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; 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

doi:10.1016/j.jfoodeng.2020.109937

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^*
, 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

^*Corresponding author for this work

Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research
Norwegian University of Science and Technology (NTNU)
University of Food Technologies

Research output: Contribution to journal › Article › Scientific › peer-review

132 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 language	English
Article number	109937
Journal	Journal of Food Engineering
Volume	278
DOIs	https://doi.org/10.1016/j.jfoodeng.2020.109937
Publication status	Published - Aug 2020
MoE publication type	A1 Journal article-refereed

Funding

This study was financially supported by the Norwegian Research Council, Project “Innovative and Sustainable Exploitation of Plant Proteins in Future Foods” Nr 267858 .

Keywords

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

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Saldanha do Carmo, C., Silventoinen, P., Nordgård, C. T., Poudroux, C., Dessev, T., Zobel, H., Holtekjølen, A. K., Draget, K. I., Holopainen-Mantila, U., Knutsen, S. H., & Sahlstrøm, S. (2020). 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. Journal of Food Engineering, 278, Article 109937. https://doi.org/10.1016/j.jfoodeng.2020.109937

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title = "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",

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.",

keywords = "Dehulling, Dry fractionation, Faba beans, Field peas, Physicochemical properties, Techno-functional properties",

author = "\{Saldanha do Carmo\}, C{\'a}tia and Pia Silventoinen and Nordg{\aa}rd, \{Catherine Taylor\} and Claire Poudroux and Tzvetelin Dessev and Hanne Zobel and Holtekj{\o}len, \{Ann Katrin\} and Draget, \{Kurt Ingar\} and Ulla Holopainen-Mantila and Knutsen, \{Svein Halvor\} and Stefan Sahlstr{\o}m",

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year = "2020",

month = aug,

doi = "10.1016/j.jfoodeng.2020.109937",

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volume = "278",

journal = "Journal of Food Engineering",

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Saldanha do Carmo, C, Silventoinen, P, Nordgård, CT, Poudroux, C, Dessev, T, Zobel, H, Holtekjølen, AK, Draget, KI, Holopainen-Mantila, U, Knutsen, SH & Sahlstrøm, S 2020, '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', Journal of Food Engineering, vol. 278, 109937. https://doi.org/10.1016/j.jfoodeng.2020.109937

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; Silventoinen, Pia; Nordgård, Catherine Taylor et al.
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?

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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

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DO - 10.1016/j.jfoodeng.2020.109937

M3 - Article

AN - SCOPUS:85078218397

SN - 0260-8774

VL - 278

JO - Journal of Food Engineering

JF - Journal of Food Engineering

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Saldanha do Carmo C, Silventoinen P, Nordgård CT, Poudroux C, Dessev T, Zobel H et al. 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. Journal of Food Engineering. 2020 Aug;278:109937. doi: 10.1016/j.jfoodeng.2020.109937