Off-flavour reduction in Vicia faba bean protein isolate

Schultz, M.; Hoppe, K.; Schmandke, H.

doi:10.1016/0308-8146(88)90150-1

Cited by 12 publications

(18 citation statements)

References 6 publications

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“…The off‐flavors reported for faba bean protein isolates were dependent on the pH. At neutral pH, a dried pea‐like flavor was reported, whereas at acidic pH an unpleasant fruity flavor was reported (Schultz et al 1988). It was speculated that one or more volatile organic acids produced this specific off‐flavor in the faba bean products.…”

Section: Off‐flavors In Pulsesmentioning

confidence: 99%

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Flavor Aspects of Pulse Ingredients

et al. 2016

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Cereal Chem. 94(1):58-65Pulses (Fabaceae) have regained interest for their high protein level. However, food application of pulses and pulse ingredients is hampered by several issues around their off-flavor. Off-flavors in pulses are partially inherent and partially produced during harvesting, processing, and storage. Generally, volatile off-flavor compounds in pulses belong to the categories of aldehydes, alcohols, ketones, acids, pyrazines, sulfur compounds, and others, and off-taste is strongly correlated to the presence of saponins, phenolic compounds, and sometimes alkaloids. No systematic studies have been performed on the identification of the off-flavor compounds present in pulses in relation to their contribution to the overall perception of the pulses. This review article aims to provide a concise overview highlighting the most important aspects of the knowledge available on the off-flavor compounds present in various pulses, their possible origins, and the technologies available to prevent, reduce, or mask these off-flavor compounds. Rather than attempting to make a full inventory of the literature in the field, this paper addresses the most relevant topics referring to a selected set of relevant papers on each topic to substantiate the observations and conclusions that may guide the reader toward additional literature.

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Section: Off‐flavors In Pulsesmentioning

confidence: 99%

“…A combination of defatting and isoelectric washing of faba bean flour was the most effective technique in reducing dried pea flavor of faba bean protein isolates (Schultz et al 1988).…”

Section: Technologies To Remove or Modify Off‐flavor In Pulsesmentioning

confidence: 99%

Flavor Aspects of Pulse Ingredients

et al. 2016

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“…Pulses generally impart an off-flavor when used as an ingredient in other foods (18). Faba bean protein isolates have been found to impart a "fruity" off-flavor (20), while terms such as "beany, " "earthy, " and "bitter" have been used to describe pea ingredients (16,18). In an effort to increase potential utilization of high-protein fractions of pulse flours, deflavoring methods have been investigated.…”

Section: Deflavoringmentioning

confidence: 99%

“…Although many of these methods are patented and proprietary, at their core they require the removal or modification of the volatile and nonvolatile compounds in-volved in the generation of undesirable sensory characteristics. These compounds include modified alcohols, aldehydes, ketones, saponins, and many other chemical components, which have been thoroughly reviewed elsewhere (16,18,20). Similar to protein concentration or isolation, the impact of deflavoring on protein quality is poorly understood.…”

Section: Deflavoringmentioning

confidence: 99%

Does the Concentration, Isolation, or Deflavoring of Pea, Lentil, and Faba Bean Protein Alter Protein Quality?

Nosworthy

Tulbek²,

House

2017

Cereal Foods World

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In conjunction with increased consumer interest in dietary protein, there has been increased demand for alternative sources of protein that go beyond animal-based protein. Inherent in this shift is the requirement not only for alternative sources of protein, but for sources of high-quality protein that are comparable to the nutrient quality found in protein derived from animals. Currently, the primary alternative to animalbased protein sources is plant-based sources such as soy, cereals, and pulses. Although plant proteins are frequently found in whole foods, processing of plants to extract a high-protein fraction for use as an ingredient in other foods is becoming more common. The quality of a protein source encompasses both the amino acid composition of the protein and the ability of that protein to be digested, absorbed, and used for metabolic functions. The regulations for quantification of protein quality differ between nations, but in North America there are two indices: the protein efficiency ratio (PER) (11) in Canada and the protein digestibility-corrected amino acid score (PDCAAS) (9) in the United States. Although a new method of determining protein quality has recently been introduced, the digestible indispensable amino acid score (DIAAS) (8), it is not currently recognized in any regulatory capacity.The PER is a growth assay (11). Weanling rats are fed a diet containing 10% protein for a period of 28 days, during which diet consumption and weight gain are measured regularly. After

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“…Dehulling of seeds, heat treatment and water washing, including globulin solubilisation and precipitation, have been applied. By these processes, faba bean globulin was isolated with favourable functional properties,1,2 reduced amounts of the mentioned antinutritional factors and therefore higher nutritive values 3–9…”

Section: Introductionmentioning

confidence: 99%