Dry and wet fractionation of plant proteins: How a hybrid process increases yield and impacts nutritional value of faba beans proteins. (August 2021)

• Record Type: Journal Article
• Authors: Dumoulin, Lionel; Jacquet, Nicolas; Malumba, Paul; Richel, Aurore; Blecker, Christophe
• Is Part Of: Innovative food science & emerging technologies. Volume 72(2021)
• Publication Date: 2021-08
• Subjects: Vicia faba -- Novel process -- Plant proteins -- Anti-nutritional factors; Food -- Biotechnology -- Periodicals; Food industry and trade -- Technological innovations -- Periodicals; Aliments -- Biotechnologie -- Périodiques; Food -- Biotechnology; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.ifset.2021.102747
• Languages: English
• ISSNs: 1466-8564

Abstract

Abstract: A combined dry and wet fractionation process is proposed to extract faba bean proteins with lower environmental impact. This fractionation process allowed to recover 87% of the total seeds proteins (92% of dehulled seeds proteins). This is achieved through the production of two protein concentrates (54 and 61% protein content w /w DM). After dry fractionation, wet extraction was performed on the protein-depleted fraction. The presented process consumed less energy and 5.5 times less water per kg extracted proteins, compared to traditional one-step wet extractions. Some anti-nutritional factors contents were also evaluated. Equivalent levels of phytic acid (about 11 mg/g), trypsin inhibitor activity (about 13 trypsin inhibition unit/g) and polyphenols (about 6 mg gallic acid equivalent/g) were observed in the 2 protein-rich fractions. These levels are mainly equivalent to those found after usual dry and wet one-step extractions. Significant differences of calcium, iron and zinc contents were observed between the 2 protein-rich fractions, causing a 30 to 50% difference between those fractions in terms of phytic acid/minerals ratio. Antinutritional factors content in the protein-rich fractions are equivalent to levels found in traditional legumes but still higher than existing recommendations. Highlights: Faba bean was fractionated thanks to a novel dry-wet process. 87% of total seeds proteins were recovered in 2 protein-rich fractions. Water consumption per amount of extracted proteins was divided by 5.5. The nutritional quality of the protein-rich fractions was mainly equivalent.