Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

Dry fractionated faba bean protein-rich flour (FPR) produced by milling/air classification, and faba bean protein isolate (FPI) produced by acid extraction/isoelectric precipitation were compared in terms of composition, techno-functional properties, nutritional properties and environmental impacts....

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Bibliographic Details
Main Authors: Martin Vogelsang-O’Dwyer, Iben Lykke Petersen, Marcel Skejovic Joehnke, Jens Christian Sørensen, Juergen Bez, Andreas Detzel, Mirjam Busch, Martina Krueger, James A. O’Mahony, Elke K. Arendt, Emanuele Zannini
Format: Article
Language:English
Published: MDPI AG 2020-03-01
Series:Foods
Subjects:
faba bean
protein
dry fractionation
isoelectric precipitation
functional properties
fodmaps
antinutrients
nutrition
carbon footprint
life cycle assessment
Online Access:https://www.mdpi.com/2304-8158/9/3/322

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