Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity

Modifying Faba Bean Protein Concentrate Using Dry Heat to Increase Water Holding Capacity

We investigated the effect of dry-heat treatment on the properties of faba bean protein concentrate using soy protein concentrate as a benchmark. While soy protein—widely used as an ingredient in meat replacers—is recovered through a wet fractionation, protein recovery from starch bearing pulses lik...

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Bibliographic Details
Main Authors: Jan M. Bühler, Birgit L. Dekkers, Marieke E. Bruins, Atze Jan van der Goot
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Foods
Subjects:
food structuring
faba bean
protein functionality
toasting
ingredient functionalization
Online Access:https://www.mdpi.com/2304-8158/9/8/1077

Internet

https://www.mdpi.com/2304-8158/9/8/1077

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