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Nutritional and functional properties of Vicia faba protein isolates and related fractions

AuthorsVioque, Javier ; Alaíz Barragán, Manuel ; Girón-Calle, Julio
KeywordsVicia faba
Protein isolates
Issue Date1-May-2012
CitationFood Chemistry 132(1): 67-72 (2012)
AbstractThe goal of this research was the characterisation of Vicia faba (broadbean) protein isolates and related fractions in order to determine whether this grain legume could be used for production of high quality protein products and other fractions rich in functional components. Alkaline extraction of the defatted seed flour, followed by precipitation at the isoelectric pH, yielded a 92% protein isolate with a high oil absorption capacity. The contents of the favism-inducing glycosides, vicine and convicine, in the isolate were reduced by more than 99% as compared to the original flour, although the amino acid composition was similar to that of the flour. Some of the by-products of protein isolate production may also be of interest from a nutritional and functional point of view. Thus, the oil resulting from hexane extraction of the flour is rich in unsaturated fatty acids, and polyphenols (resulting from extraction of the defatted flour with acetone) showed a high ABTS radical-scavenging activity. In addition, the solid residue (resulting from protein solubilisation) was high in fibre and showed good water absorption. These results show good nutritional and functional properties in V. faba protein isolates and related fractions, which may favour the revalorisation of this traditional bean crop. © 2011 Elsevier Ltd. All rights reserved.
Identifiersdoi: 10.1016/j.foodchem.2011.10.033
issn: 0308-8146
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