We investigated the effect of dry-heat treatment on the properties of faba bean protein concentrate using soy protein concentrate as a benchmark. While soy protein—widely used as an ingredient in meat replacers—is recovered through a wet fractionation, protein recovery from starch bearing pulses like faba bean can be done via dry fractionation. This process does not require drying or heating steps and therefore, keeps the original protein functionality intact. This results in differences in properties such as water binding capacity of the protein fraction. Faba bean protein concentrate was dry-heated at temperatures from 75–175 °C, which resulted in higher water-holding capacity and less soluble protein, approaching values of soy protein concentrate. These changes were due to partial denaturation of protein, changing the structure of the protein, and exposing hydrophobic sites. This led to protein aggregation, as observed by light microscopy. Only noncovalent bonds caused the decrease of solubility of dry-heated faba bean protein concentrate. We conclude that dry-heating of dry fractionated faba bean protein can change the functional properties of the protein fraction to desired properties for certain applications. The effect is similar to that on soy, but the underlying mechanisms differ.

中文翻译：

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使用干热来修饰蚕豆蛋白浓缩物，以提高保水能力。

我们以大豆浓缩蛋白为基准，研究了干热处理对蚕豆浓缩蛋白特性的影响。尽管大豆蛋白（广泛用作肉类替代品中的一种成分）是通过湿法分馏来回收的，但可以通过干法分馏从含淀粉豆类（如蚕豆）中回收蛋白质。此过程不需要干燥或加热步骤，因此可以保持原始蛋白质功能完整。这导致性质上的差异，例如蛋白质部分的水结合能力。将蚕豆蛋白浓缩物在75–175°C的温度下干热，这导致更高的持水能力和更低的可溶性蛋白，接近大豆蛋白浓缩物的值。这些变化是由于蛋白质的部分变性，蛋白质结构的改变，并暴露疏水位点。如通过光学显微镜观察到的，这导致蛋白质聚集。仅非共价键导致干热蚕豆蛋白质浓缩物的溶解度降低。我们得出的结论是，将干馏的蚕豆蛋白进行干加热可以将蛋白馏分的功能特性更改为某些应用程序所需的特性。其作用与大豆相似，但其潜在机制不同。