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Background and objectives Faba bean proteins isolates did not show sufficient functional properties for food applications due to poor solubility. Enzymatic treatments and ultrafiltration may improve solubility and functional properties of faba bean protein. The aim of the present work was to investigate the effect of different proteases (pepsin, trypsin, flavourzyme® 500 L, neutrase® 0.8 L), hydrolysis time and ultrafiltration technique on the physicochemical and functional characteristics of faba bean protein. Findings The protein solubility increased from 24.4% to 88.8% at pH 7 and 81.0% at pH 5 by pepsin hydrolysis (15 min). Their foaming capacity (FC) increased from 31.2% to 122.2% at pH 5 and 66.7% to 131.2% at pH 7 and the oil holding capacity (OHC) increased from 6.12 to 8.21 g/g by pepsin hydrolysis. Fraction I (Mw > 10 kDa) and II (Mw: 5–10 kDa) obtained after pepsin hydrolysis and ultrafiltration demonstrated further improved foaming and oil holding capacity and much improved emulsifying capacity. Conclusions Enzymatic hydrolysis and ultrafiltration provided a strategy to significantly improve faba bean protein solubility and functional properties. Significance and novelty Faba bean protein hydrolysates and ultrafiltration fractions are good sources of protein with excellent solubility and functionality.

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Acceptable pita breads can be made using pulse flours, although the substitution level is limited to 25%.

Methodology using anion-exchange liquid chromatography with pulsed amperometric detection was developed to determine the addition of invert syrups (beet or cane) and high-fructose corn syrup to honey. The invert syrups used were either chemically (commercially) or enzymatically prepared. Fingerprint oligosaccharides were shown to be present in these sweeteners, which were either not detectable or present at low concentrations in pure honey. Forty-four pure honey samples produced in continental North America, Hawaii, China, and Australia were used in this study.