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      • HARVEST
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      Functionality and nutritional value of faba bean protein isolates: Comparison to major legume proteins in the market

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      SHI-THESIS-2022.pdf (1.119Mb)
      Date
      2022-03-22
      Author
      Shi, Dai
      ORCID
      0000-0002-5123-8743
      Type
      Thesis
      Degree Level
      Masters
      Metadata
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      Abstract
      The present research compared the functional and nutritional values of protein isolates of faba bean, yellow pea, and soy to investigate the utilization potential of Canadian faba beans as value-added ingredients in food formulations. In the first study, protein isolates of faba bean (FPI) cultivars Fabelle, Malik, and Snowbird, yellow pea (PPI) CDC Amarillo, and soybean (SPI) AAC 26-15 were prepared by alkaline extraction and isoelectric precipitation (AE-IP) and evaluated for their physicochemical and functional properties. The reduced water usage from the 1:10 flour:solvent ratio to 1:8 maintained the protein yield, whereas the ratio of 1:6 significantly lowered protein extractability. The faba bean seeds were rich in protein (29.34-34.35%), higher than that of pea (23.10%), while being equivalently low in lipids (1.11-1.35%). In summary of the quality attributes, with little impact of protein composition in terms of the legumin:vicilin (L/V) ratio, the functionalities (protein solubility, water and oil holding capacity, foaming and emulsifying properties) of FPI were mostly similar to those of PPI while being comparable or higher to those of SPI. The cultivar Snowbird had a few attributes generally different from those of Fabelle and Malik. In the second study, legume flours and isolates prepared in Study 1 were compared for their nutritional values. The faba bean samples were largely comparable to pea and soy for the content of total phenolic compounds, condensed tannins, and phytic acid. Meanwhile, they were less concentrated with the raffinose family oligosaccharides (RFO) and contained additional vicine and convicine at varying levels. However, since methionine and cysteine were more limiting in the faba bean samples, they had lower protein quality (in vitro protein digestibility corrected amino acid score; IV-PDCAAS) than pea and soy, especially for isolates (Snowbird < Fabelle < Malik) due to the loss of albumins during AE-IP. Overall, the findings suggested that FPI could replace PPI or SPI in formulating products that require additional or improved functionality, whereas when used as nutritional ingredients, a complementary blend with cereals would be beneficial. Future studies should investigate the modification of wet extraction processes to minimize nutritional losses.
      Degree
      Master of Science (M.Sc.)
      Department
      Food and Bioproduct Sciences
      Program
      Food Science
      Supervisor
      Nickerson, Michael T.
      Committee
      Ai, Yongfeng; Wanasundara, Janitha P. D.; Arganosa, Gene
      Copyright Date
      June 2022
      URI
      https://hdl.handle.net/10388/13853
      Subject
      Faba bean
      yellow pea
      soy
      protein functionality
      protein isolate
      protein quality
      antinutritional factors
      in vitro protein digestibility corrected amino acid score
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      • Graduate Theses and Dissertations

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