Functionality of Flours, Protein Fractions and Isolates from Field Peas and Faba Bean

Abstract

ABSTRACT Field pca and faba bean proteins are rich sources of lysine, and air classification of the pin milled flours essentially doubled the protein contents in the protein fractions. The proteins in these flours and protein fractions were highly soluble at acid pH and exhibited only a narrow range of insolubility at pH 4–5. Water holding and oil absorption capacities increased in proportion to protein contents of the flour, protein fraction, and isolate of each legume, including soybean flour and isolate, but oil emulsification properties were uniformly high among all products. The protein fractions exhibited excellent whipp‐ability and foam stability compared to soybean controls, and their promising functional properties suggested potential applications in meat emulsions, beverages and bakery products.