Effect of dry and wet fractionation on nutritional, physicochemical, and structural properties of faba bean and yellow pea protein

Abstract

Plant-based proteins continue to gain popularity as a sustainablealternative to animal proteins, due to their nutritional, functional, andhealth benefits. Dry and wet fractionation methods are increasinglybeing used for production of value-added pulse protein ingredients. Theobjective of this study was to compare nutritional properties, proteinquality, physico-chemical properties, and secondary structure ofAustralian faba bean and yellow pea protein concentrates and proteinisolates obtained by dry and wet fractionation. Protein content (db.) infaba bean (86.9 g/100 g) and yellow pea (82.9 g/100 g) protein isolateswere significantly (p<0.05) higher than faba bean (63.9 g/100 g) andyellow pea (50.2 g/100 g) protein concentrates. Amino acid scoreshighlighted that faba bean and yellow pea protein isolates andconcentrates were deficient in the sulphur-containing amino acids,methionine and cysteine, and tryptophan. Faba bean (63.7%) and yellowpea protein (63.0%) isolates had higher in-vitro protein digestibilitycorrectedamino acid scores compared to the protein concentrates, being50.7 and 54.4%, respectively. Faba bean and yellow pea proteinconcentrates had higher protein solubility (46.2 and 50.1%,respectively), and higher foaming capacity (65 and 59%, respectively),compared to the protein isolates. Water-holding capacity was higher forfaba bean and yellow pea protein isolates, being 4.3 and 4.0 g/g,respectively, and emulsifying properties were similar for proteinconcentrates and isolates. These findings demonstrate that faba beanLegume ScienceFor Review Onlyand yellow pea protein concentrates and isolates have unique functionalproperties that can be exploited for use in a diverse range of new andexisting food applications.