Extraction and Characterization of Protein Isolates from two Varieties of Broad Bean (Vicia faba)
DOI:
https://doi.org/10.29019/enfoqueute.1149Keywords:
isolated protean, PDCAAS, functional properties, amino acids, protein digestibilityAbstract
The objective of this research was the obtaining and characterization of protein isolates from two varieties of Vicia faba, with the purpose of evaluating whether of this legume grain can take advantage in the production of high-quality protein foods. The importance of this study lies in the need to identify new sources of plant protein that diversify the supply of functional ingredients and respond to the growing demand for sustainable alternatives to animal protein. They were rehearsed different extraction and precipitation conditions were tested, with the best treatment being alkaline extraction (pH 11) of the flour of Peruvian variety, followed by isoelectric precipitation at pH 5.5. Under these conditions, a yield of 21.41 g/100 g dw, a protein content of 84.17 g/100 g, a digestibility of 83.68 %, and a PDCAAS of 19.25 % were obtained, reflecting good nutritional quality. Regarding its functional properties, the following stood out: oil retention capacity of 5.25 mL/g, water solubility index of 30.60 %, water absorption capacity of 2.74 g water/g protein, and foaming capacity of 30 %. The results indicate that the protein isolate from the Peruvian variety of Vicia faba has significant nutritional and functional potential, making it a promising ingredient for the development of supplements, functional foods, and innovative formulations in the food industry.
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