Abstract Dehulling of peas and faba beans prior to milling and air classification was evaluated, namely its impact on physical properties, chemical composition and techno-functional properties of the fractions. Dry fractionation protocols for protein enrichment from whole and dehulled peas and faba beans were optimized and large-scale batches were produced. Fine fractions with protein contents of 44.0 and 46.2% dm from whole and dehulled peas and between 60.0 and 60.9% dm from whole and dehulled faba beans were obtained, respectively. A maximum protein recovery of 71.3% and 49.2% was obtained for peas and faba beans, respectively. Dehulling enabled a lighter colour of faba bean fractions and improved the starch enrichment in the coarse fractions from peas and faba beans. The total non-starch polysaccharides were significantly reduced in the coarse fractions when dehulling was conducted. Dehulling did not significantly improve the techno-functional properties of fine and coarse fractions.

中文翻译：

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为了生产富含蛋白质和淀粉的馏分，是否需要在干分馏之前对豌豆和蚕豆进行脱壳？对物理特性、化学成分和技术功能特性的影响

摘要 评价了豌豆和蚕豆在研磨和空气分级之前的脱壳过程，即其对馏分的物理性质、化学成分和技术功能特性的影响。优化了用于从完整和去皮豌豆和蚕豆中富集蛋白质的干分离方案，并进行了大规模批量生产。分别从完整和去皮豌豆中获得蛋白质含量为 44.0 和 46.2% dm 以及从完整和去皮蚕豆中蛋白质含量在 60.0 和 60.9% dm 之间的精细级分。豌豆和蚕豆的最大蛋白质回收率分别为 71.3% 和 49.2%。去壳使蚕豆组分的颜色更浅，并提高了豌豆和蚕豆粗粒组分中的淀粉含量。当进行脱壳时，粗级分中的总非淀粉多糖显着减少。脱壳并没有显着改善细粒和粗粒级的技术功能特性。