Effect of faba bean enzymatic protein extraction process parameters were investigated at different ultrasound powers (200, 300 and 400 W), sonication times (15, 25 and 35 min), enzyme dosages (0.15, 0.3 and 0.45%) and enzyme treatment times (15, 25 and 35 min). Physico-functional characterization of the protein samples through solubility, zeta potential, color, fat adsorption, emulsifying and foaming capacity measurements suggested faba protein as a promising substituent to egg yolk powder in reduced fat mayonnaise formulation. Reduced-fat mayonnaise formulation containing different faba protein/egg yolk powder ratios were prepared and characterized through rheological analyses as well as emulsion stability, texture, color and microstructural evaluations. The formulations containing equal compositions of faba bean protein and egg yolk powder (0.375%) and also the one with 0.5% faba bean protein and 0.25% egg yolk powder were finally suggested to substitute the conventional formulation.

中文翻译：

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减少脂肪/胆固醇蛋黄酱中的蚕豆蛋白：提取和理化修饰过程。

在不同的超声功率（200、300和400 W），超声处理时间（15、25和35分钟），酶剂量（0.15、0.3和0.45％）和酶处理时间（200,300和400 W）下研究蚕豆酶蛋白提取工艺参数的影响。 15、25和35分钟）。通过溶解度，ζ电势，颜色，脂肪吸收，乳化和起泡能力的测量，对蛋白质样品进行物理功能表征表明，蚕豆蛋白可以作为蛋黄粉在减脂蛋黄酱配方中的一种有前途的取代基。通过流变学分析，乳化稳定性，质地，颜色和微观结构评估，制备了包含不同faba蛋白/蛋黄蛋黄比例的低脂蛋黄酱配方，并对其进行了表征。包含相等成分的蚕豆蛋白和蛋黄粉的配方（0。