Pulses and food security: Dietary protein, digestibility, bioactive and functional properties

Bessada, Sílvia M.F.; Barreira, João C.M.; Oliveira, M. Beatriz P.P.

doi:10.1016/j.tifs.2019.08.022

Cited by 215 publications

(182 citation statements)

References 136 publications

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“…The profile was quite similar to previously published SDS-PAGE results for faba bean protein [34,37,39]. The majority of proteins found in pulses are globulins (~70-78%), followed by albumins (10-20%) [1,40]. The bands visible at~68,~59, and~51 kDa likely correspond to subunits of the globulins convicilin, legumin, and vicilin, respectively.…”

Section: Compositional Analysissupporting

confidence: 87%

“…Protein solubility is an important property for many food systems, and good solubility is often required for other functional properties, such as foaming and gelation [1,46]. The ability of proteins to remain solubilized depends on the balance between protein-protein and protein-water interactions and surface charge is an important factor influencing protein solubility.…”

Section: Protein Solubility and Zeta Potentialmentioning

confidence: 99%

“…The important role of plant proteins in human nutrition is becoming increasingly recognized. More sustainable options than animal protein are needed in order to guarantee food security, as the global population is projected to increase by two billion over the next 30 years [1,2]. The conversion of feed protein to animal proteins is inherently inefficient, and plant protein crops such as legumes, which are mainly used as feed, may be better utilized for direct human consumption [3].…”

Section: Introductionmentioning

confidence: 99%

“…In vitro protein digestibility (IVPD)1 and trypsin inhibitor activity (TIA) 2 of faba bean ingredients.…”

mentioning

confidence: 99%

“…Content of the antinutritional compounds vicine and convicine in faba bean ingredients1 . Results are presented as mean ± SD (n = 3) on a dry weight basis.…”

mentioning

confidence: 99%

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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

130

114

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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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Section: Compositional Analysissupporting

confidence: 87%

Section: Protein Solubility and Zeta Potentialmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

“…In vitro protein digestibility (IVPD)1 and trypsin inhibitor activity (TIA) 2 of faba bean ingredients.…”

mentioning

confidence: 99%

“…Content of the antinutritional compounds vicine and convicine in faba bean ingredients1 . Results are presented as mean ± SD (n = 3) on a dry weight basis.…”

mentioning

confidence: 99%

See 3 more Smart Citations