Effect of industrial process conditions of fava bean (Vicia faba L.) concentrates on physico-chemical and functional properties

Fava bean (Vicia faba L.) is a promising source of proteins and has potential in industrial food applications. Processing fava ingredients modifies their functional properties. This study established the complexity relationship between protein-associated reactions (protein hydrolysis aggregation), physico-chemical properties (electric charge, solubility, intrinsic fluorescence, thermal integrity) (foam emulsion). For this study, an air-classified protein concentrate (65% w/w d.b.) was processed using pH (2, 4, 6.4 11), temperature (55, 75 95 °C) duration treatment (30 360 min) to produce 36 modified concentrates. resulted at < aggregation ≥ temperatures above °C, which influenced foaming emulsification distinctly owing differences stabilizing mechanisms. Despite these modifications, were primarily governed by beverage application pH. The surprising interplay shown encourages need dive further into different protein/non-protein reaction interactions that can occur concentrate. functionalities protein-rich investigated systems (pH 4 7) after relevant process conditions (pH: 2, 11; temperature: 55, duration: 30 min). Foam capacity (>100%) very high for all both applications (acidic or neutral 7), while foam stability changed according So-called foam-breakers discovered acidic application, maintained A similar instability found emulsification, since emulsion made with creamed immediately production. Emulsions homogenous ingredients, thus, capacities equivalent each other, but storage affected ingredient processing