Osborne fractionation and techno-functional properties of Faba bean flours from eight varieties grown under a temperate maritime climate

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-04-14 DOI:10.1016/j.foodchem.2025.144347

Animesh Singh Sengar , Sheila Alves , Milica Pojić , Brijesh K. Tiwari , Zorica Tomičić , Vojislav Banjac , Uma Tiwari , Shivani Pathania

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引用次数: 0

Abstract

Faba bean (Vicia faba) is a high-protein crop, well-suited as a break crop for cereal rotations with high nitrogen-fixing ability. This study provides comprehensive characterisation encompassing agronomic, nutritional and techno-functional properties of faba bean varieties (4 spring-sown and 4 winter-sown) and explores different protein fractions recovery using Osborne fractionation method. All varieties investigated are suited to cultivate in a temperate maritime climate, especially the winter-sown varieties produced a higher average yield (6.0 t/ha) compared to spring-sown varieties (5.0 t/ha). ‘CARTOUCHE’ flour exhibited the highest protein content (33.01 %), and all flours were rich in lysine (1.75 to 1.43 g/100 g of flour). ‘TUNDRA’ flour showed highest peak viscosity (PV, 541 cP). The Osborne fractionation yielded albumins (15.08 to 19.45 %) along with the highest protein composition (84.17 to 88.79 %) of the total protein recovery. Overall, faba bean flours could be used as functional ingredient in addition to its source of alternative proteins.

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在温带海洋性气候条件下种植的八个品种的法巴豆粉的奥斯本分馏和技术功能特性

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.