Dry and wet fractionation of plant proteins: How a hybrid process increases yield and impacts nutritional value of faba beans proteins

A combined dry and wet fractionation process is proposed to extract faba bean proteins with lower environmental impact. This allowed recover 87% of the total seeds (92% dehulled proteins). achieved through production two protein concentrates (54 61% content w/w DM). After fractionation, extraction was performed on protein-depleted fraction. The presented consumed less energy 5.5 times water per kg extracted proteins, compared traditional one-step extractions. Some anti-nutritional factors contents were also evaluated. Equivalent levels phytic acid (about 11 mg/g), trypsin inhibitor activity 13 inhibition unit/g) polyphenols 6 mg gallic equivalent/g) observed in 2 protein-rich fractions. These are mainly equivalent those found after usual Significant differences calcium, iron zinc between fractions, causing a 30 50% difference fractions terms acid/minerals ratio. Antinutritional legumes but still higher than existing recommendations.