Comparative evaluation of the functionality of faba bean protein isolates with major legume proteins in the market

Abstract

AbstractBackground and ObjectivesThe production of faba beans (Vicia Faba L.) is emerging in the Canadian prairies. To investigate their utilization potential as value‐added ingredients, the physicochemical and functional properties of protein isolates prepared from three faba bean cultivars (Fabelle, Malik, and Snowbird) currently grown in Canada were compared with those of yellow pea (CDC Amarillo) and soybean (AAC 26‐15).FindingsHigher than pea (23.1%), the faba bean had protein contents of ~31.4% and a small amount of fat (~1.2%). The protein isolates of faba bean (FPI), pea (PPI), and soy (SPI) were broadly comparable in surface tension, protein solubility, and oil holding capacity; however, surface charge was higher for FPI. The interfacial tension, water holding capacity, foaming, and emulsifying properties were also generally similar between FPI and PPI but different from SPI. Among faba bean cultivars, Snowbird was richer in protein with a higher proportion of legumins and was better at stabilizing emulsions while having a lower emulsifying activity.ConclusionsThe functionalities of FPI broadly resembled those of PPI, while being comparable or higher to those of SPI, suggesting the potential of using FPI as an alternative functional ingredient in product formulations.Significance and NoveltyThe study on the representative cultivars of Canadian‐grown faba beans updated the knowledge base concerning the functional differences among cultivars and how they compete with major legume proteins in the market, while providing insights on possible applications of faba bean protein ingredients.