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. (August 2020)

• Record Type: Journal Article
• Authors: Saldanha do Carmo, Cátia; Silventoinen, Pia; Nordgård, Catherine Taylor; Poudroux, Claire; Dessev, Tzvetelin; Zobel, Hanne; Holtekjølen, Ann Katrin; Draget, Kurt Ingar; Holopainen-Mantila, Ulla; Knutsen, Svein Halvor; Sahlstrøm, Stefan
• Is Part Of: Journal of food engineering. Volume 278(2020)
• Publication Date: 2020-08
• Subjects: Field peas -- Faba beans -- Dehulling -- Dry fractionation -- Physicochemical properties -- Techno-functional properties; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2020.109937
• Languages: English
• ISSNs: 0260-8774

Abstract

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. Graphical abstract: Image 1 Highlights: Protein-rich fractions were obtained by dry fractionation of peas and faba beans. Dehulling had no significant impact on protein-enrichment in the fine fractions. Dehulling increased the starch-enrichment in the coarse fractions. Dehulling reduced the total non-starch polysaccharides in the coarse fractions. Dehulling didn't significantly affect the techno-functional properties of fractions.