Minimizing anti-nutritional factors in wet protein extraction from Swedish faba beans through the application of response surface methodology

Sammanfattning

Faba beans, rich in protein and ideal for Swedish cultivation, are limited in food industry use due to antinutritional factors (ANFs) that hinder nutrient absorption. An extraction method was developed in our study to mitigate ANFs in faba beans, using aqueous alkaline methods and isoelectric precipitation with differential salt concentration. This method yielded 15.8 g of protein per 100 g of flour, with a protein concentration exceeding 83% of the total extract. It reduced ANFs like phytic acid (28.0%), lectins (87.5%), vicine (98.5%), and convicine (99.7%). Extraction conditions were optimized using response surface methodology, identifying pH 6, 2 h, and 20 degrees C as the most effective parameters, achieving an 86% reduction in phytic acid, closely matched the model's predictions (R2 = 0.945). This method effectively reduced ANFs, offering a sustainable approach for producing proteins suitable for diverse food products, including plant-based alternatives.

Nyckelord

faba bean flour; Protein extraction; Phytic acid reduction; Box-Behnken design

Publicerad i

Food Chemistry
2024, volym: 460, nummer: Part 2, artikelnummer: 140700

SLU författare

• Lu, Jing

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

• Zamaratskaia, Galia

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

• Langton, Maud

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

• Eriksson Röhnisch, Hanna

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

• Karkehabadi, Saeid

  • Institutionen för molekylära vetenskaper, Sveriges lantbruksuniversitet
    

UKÄ forskningsämne

Livsmedelsvetenskap

Publikationens identifierare

• DOI: https://doi.org/10.1016/j.foodchem.2024.140700

Permanent länk till denna sida (URI)

https://res.slu.se/id/publ/131266