Dry and wet fractionation of plant proteins: How a hybrid process increases yield and impacts nutritional value of faba beans proteins

Dumoulin, Lionel; Jacquet, Nicolas; Malumba Kamba, Paul; Richel, Aurore; Blecker, Christophe

doi:10.1016/j.ifset.2021.102747

Article (Scientific journals)

Dry and wet fractionation of plant proteins: How a hybrid process increases yield and impacts nutritional value of faba beans proteins

Dumoulin, Lionel; Jacquet, Nicolas; Malumba Kamba, Paul et al.

2021 • In Innovative Food Science and Emerging Technologies, 72

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/262346

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10.1016/j.ifset.2021.102747

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Keywords :

Vicia faba; Novel process; Plant proteins; Anti-nutritional factors; Procédé innovant; Protéines végétales; Facteurs antinutritionnels

Abstract :

[en] 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 onestep 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.

Disciplines :

Food science

Author, co-author :

Dumoulin, Lionel ; Université de Liège - ULiège > TERRA Research Centre

Jacquet, Nicolas ; Université de Liège - ULiège > Département GxABT > Ingénierie des productions animales et nutrition

Malumba Kamba, Paul ; Université de Liège - ULiège > Département GxABT > SMARTECH

Richel, Aurore ; Université de Liège - ULiège > Département GxABT > SMARTECH

Blecker, Christophe ; Université de Liège - ULiège > Département GxABT > SMARTECH

Language :

English

Title :

Dry and wet fractionation of plant proteins: How a hybrid process increases yield and impacts nutritional value of faba beans proteins

Publication date :

August 2021

Journal title :

Innovative Food Science and Emerging Technologies

ISSN :

1466-8564

eISSN :

1878-5522

Publisher :

Elsevier, Amsterdam, Netherlands

Volume :

Peer reviewed :

Peer Reviewed verified by ORBi

Name of the research project :

Feverpro

Funders :

SPW Agriculture, Ressources naturelles et Environnement - Service Public de Wallonie. Agriculture, Ressources naturelles et Environnement

Available on ORBi :

since 31 July 2021

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