Faba Beans Protein as an Unconventional Protein Source for the Food Industry: Processing Influence on Nutritional, Techno-Functionality, and Bioactivity

IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Reviews International Pub Date : 2023-10-24 DOI:10.1080/87559129.2023.2245036
Abraham Badjona, Robert Bradshaw, Caroline Millman, Martin Howarth, Bipro Dubey
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Abstract

The nutrition and food industries are investigating unconventional protein sources because of the expanding demand for plant proteins and increased knowledge of the health and nutritional benefits of alternative proteins. Proteins from faba beans are high and outperform other pulse proteins in terms of nutrition and functionalities. Raw faba beans contain numerous allergenic compounds hindering the potential for utilization in various foods. Processing faba beans by extracting of valuable compounds such as proteins enhances the applicability in different food systems and ensuring safety during consumption. Major proteins identified are globulins and non-globulin fractions with no adverse amino acids. Faba beans proteins are easy to extract however presence of pyrimidine glycoside may raise safety concerns. Faba bean proteins have useful functionalities for food applications but their solubility are minimal due to their compact protein structure. Further, different thermal and non-thermal techniques have been aimed at improving functionality and reduce allergenic proteins. The goal of this review is to provide a comprehensive summary on current investigation on faba bean proteins. Suggestions for improving the faba bean’s utilization are also provided to aid in its development.
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蚕豆蛋白作为食品工业的非常规蛋白质来源:加工对营养、技术功能和生物活性的影响
营养和食品工业正在研究非常规蛋白质来源,因为对植物蛋白的需求不断扩大,对替代蛋白质的健康和营养益处的认识也在增加。蚕豆中的蛋白质含量很高,在营养和功能方面优于其他豆类蛋白质。生蚕豆含有许多致敏化合物,阻碍了其在各种食品中的利用潜力。通过提取蛋白质等有价值的化合物对蚕豆进行加工,提高了蚕豆在不同食品系统中的适用性,并确保了食用过程中的安全。鉴定的主要蛋白质是没有不良氨基酸的球蛋白和非球蛋白部分。蚕豆蛋白很容易提取,但嘧啶糖苷的存在可能会引起安全问题。蚕豆蛋白在食品应用中具有有用的功能,但由于其紧凑的蛋白质结构,其溶解度很小。此外,不同的热和非热技术旨在改善功能和减少过敏性蛋白。本文就蚕豆蛋白的研究现状作一综述。并对蚕豆的开发利用提出了建议。
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来源期刊
Food Reviews International
Food Reviews International 工程技术-食品科技
CiteScore
11.50
自引率
1.70%
发文量
127
审稿时长
>24 weeks
期刊介绍: Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists
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