Effect of genotype and environment on the surface characteristics and functionality of air-classified faba bean protein concentrates

Martínez, María Pía; Stone, Andrea K.; Yovchev, Aleksandar G.; Peter, R.; Vandenberg, Albert; Nickerson, Michael T.

doi:10.1007/s00217-016-2690-4

Cited by 26 publications

(38 citation statements)

References 13 publications

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“…Foaming capacity (FC) and foaming stability (FS) were determined according to Martinez et al . () and Shim et al . () for either fresh egg white, egg white liquid or aquafaba.…”

Section: Methodsmentioning

confidence: 88%

“…Foaming capacity (FC) and foaming stability (FS) were determined according to Martinez et al (2016) and Shim et al (2018) for either fresh egg white, egg white liquid or aquafaba. Aquafaba (5 mL) or egg white (5 mL) were diluted with 10 mL water in 150 mL graduated measuring cup, then whipped for 2 min at speed setting 10 using a Kitchen Aid Ultra Power Mixer (Kitchen Aid, St. Joseph's, MI) with a 4.3 L stationary bowl.…”

Section: Foaming Capacity and Stabilitymentioning

confidence: 99%

“…Aquafaba emulsion stability (ES) was measured according to Martinez et al (2016). Aquafaba (5 mL) from different chickpea brands was homogenised with 5 mL of canola oil using a Kitchen Aid Ultra Power Mixer at speed setting 10 for 2 min.…”

Section: Foaming Capacity and Stabilitymentioning

confidence: 99%

“…The shearing force of whipping causes protein denaturation and coagulation at air cell surfaces which increases foam rigidity and stability (Arunepanlop et al, 1996). Normally, protein foam capacity increases with time and then after maximum capacity is achieved, it decreased due to protein network breakdown (Martinez et al, 2016). This phenomenon of partial foam collapse known as overbeating is due to excessive coagulation of globular proteins at the air-water interface.…”

Section: Foam and Emulsion Propertiesmentioning

confidence: 99%

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Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake

Mustafa

Shim

et al. 2018

Int J of Food Sci Tech

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Summary Aquafaba, the viscous liquid resulting from cooking chickpeas in water is typically discarded. However, this solution is now widely used by the vegan community as an egg replacement that adds texture to food products, such as mayonnaise, pudding, ice cream and baked goods. Sponge cake was prepared with either egg white or aquafaba derived from ten different brands of canned chickpea and the texture and colour were compared. Aquafaba obtained from each chickpea can produced foam which differed in both properties and stability. In addition, aquafaba from some brands provided comparable foam volume and stability to that achieved with egg white. The colour and texture of sponge cake made with either egg white or aquafaba were similar and acceptable, but cakes prepared with aquafaba were less springy, and less cohesive than cake that included egg white. Based on our results, it appears that aquafaba has potential to replace egg white in eggless cake recipes.

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“…Foaming capacity (FC) and foaming stability (FS) were determined according to Martinez et al . () and Shim et al . () for either fresh egg white, egg white liquid or aquafaba.…”

Section: Methodsmentioning

confidence: 88%

Section: Foaming Capacity and Stabilitymentioning

confidence: 99%

Section: Foaming Capacity and Stabilitymentioning

confidence: 99%

Section: Foam and Emulsion Propertiesmentioning

confidence: 99%

See 2 more Smart Citations

Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake

Mustafa

Shim

et al. 2018

Int J of Food Sci Tech

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“…This is due to the physical limitations of the process in separating protein bodies from starch granules and other seed material, and the protein content of the protein bodies is a limiting factor [12,31]. Protein contents reported in the literature for air classified faba bean protein-rich fractions have been in the range of 50-70% (DM) [16,[32][33][34]. Protein contents of similarly produced protein-rich fractions from peas are typically in the range of~50-60% (DM) [35,36].…”

Section: Compositional Analysismentioning

confidence: 99%

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

Vogelsang-O’Dwyer

Petersen

Joehnke

et al. 2020

Foods

136

149

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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. FPR had a lower protein content (64.1%, dry matter (DM)) compared to FPI (90.1%, DM), due to the inherent limitations of air classification. Of the two ingredients, FPR demonstrated superior functionality, including higher protein solubility (85%), compared to FPI (32%) at pH 7. Foaming capacity was higher for FPR, although foam stability was similar for both ingredients. FPR had greater gelling ability compared to FPI. The higher carbohydrate content of FPR may have contributed to this difference. An amino acid (AA) analysis revealed that both ingredients were low in sulfur-containing AAs, with FPR having a slightly higher level than FPI. The potential nutritional benefits of the aqueous process compared to the dry process used in this study were apparent in the higher in vitro protein digestibility (IVPD) and lower trypsin inhibitor activity (TIA) in FPI compared to FPR. Additionally, vicine/convicine were detected in FPR, but not in FPI. Furthermore, much lower levels of fermentable oligo-, di- and monosaccharides, and polyols (FODMAPs) were found in FPI compared to FPR. The life cycle assessment (LCA) revealed a lower environmental impact for FPR, partly due to the extra water and energy required for aqueous processing. However, in a comparison with cow’s milk protein, both FPR and FPI were shown to have considerably lower environmental impacts.

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Aquafaba, from Food Waste to a Value‐Added Product

Mustafa

Reaney

2019

Food Wastes and By‐products

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Effect of genotype and environment on the surface characteristics and functionality of air-classified faba bean protein concentrates

Abstract: stability, oil-holding capacity and water hydration capacity were insignificant. As for the protein concentrates' solubility, the effect of genotype and the interaction between genotype and environment were significant, with values of solubility ranging between 82.3 and 88.0 %.

Cited by 26 publications

References 13 publications

Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake

Aquafaba, wastewater from chickpea canning, functions as an egg replacer in sponge cake

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

Aquafaba, from Food Waste to a Value‐Added Product

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