Advertisement

Faba bean protein in reduced fat/cholesterol mayonnaise: extraction and physico-chemical modification process

  • 54 Accesses

Abstract

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.

This is a preview of subscription content, log in to check access.

Access options

Buy single article

Instant unlimited access to the full article PDF.

US$ 39.95

Price includes VAT for USA

Subscribe to journal

Immediate online access to all issues from 2019. Subscription will auto renew annually.

US$ 99

This is the net price. Taxes to be calculated in checkout.

Fig. 1
Fig. 2
Fig. 3
Fig. 4

References

  1. AACC (2000) Approved method 56-30, 10th edn. American Association of Cereal Chemists Incorporation, St. Paul

  2. Abdel-Aal ESM, Shehata AA, El-Mahdy AR, Youssef MM (1986) Extractability and functional properties of some legume proteins isolated by three different methods. J Sci Food Agric 37:553–559

  3. Alimi M, Mizani M, Naderi G, Shokoohi S (2013) Effect of inulin formulation on the microstructure and viscoelastic properties of low-fat mayonnaise containing modified starch. J Appl Polym Sci 130:801–809

  4. Alu’datt MH, Rababah T, Alhamad MN, Ereifej K, Gammoh S, Kubow S, Tawalbeh D (2017) Preparation of mayonnaise from extracted plant protein isolates of chickpea, broad bean and lupin flour: chemical, physiochemical, nutritional and therapeutic properties. J Food Sci Technol 54:1395–1405

  5. Arzeni C, Martínez K, Zema P, Arias A, Pérez O, Pilosof A (2012) Comparative study of high intensity ultrasound effects on food proteins functionality. J Food Eng 108:463–472

  6. Boye J, Aksay S, Roufik S, Ribéreau S, Mondor M, Farnworth E, Rajamohamed S (2010) Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Res Int 43:537–546

  7. Cepeda E, Villaran M, Aranguiz N (1998) Functional properties of faba bean (Vicia faba) protein flour dried by spray drying and freeze drying. J Food Eng 36:303–310

  8. Chen L, Chen J, Ren J, Zhao M (2011) Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates. J Agric Food Chem 59:2600–2609

  9. Coda R, Varis J, Verni M, Rizzello CG, Katina K (2017) Improvement of the protein quality of wheat bread through faba bean sourdough addition. LWT Food Sci Technol 82:296–302

  10. Constantinides A, Adu-Amankwa B (1980) Enzymatic modification of vegetable protein: mechanism, kinetics, and production of soluble and partially soluble protein in a batch reactor. Biotechnol Bioeng 22:1543–1565

  11. Deep Singh G, Wani AA, Kaur D, Sogi DS (2008) Characterisation and functional properties of proteins of some Indian chickpea (Cicer arietinum) cultivars. J Sci Food Agric 88:778–786

  12. do Evangelho JA, Vanier NL, Pinto VZ, De Berrios JJ, Dias ARG, da Rosa Zavareze E (2017) Black bean (Phaseolus vulgaris L.) protein hydrolysates: physicochemical and functional properties. Food Chem 214:460–467

  13. Du M, Xie J, Gong B, Xu X, Tang W, Li X, Li C, Xie M (2018) Extraction, physicochemical characteristics and functional properties of mung bean protein. Food Hydrocoll 76:131–140

  14. Eromosele C, Arogundade L, Eromosele I, Ademuyiwa O (2008) Extractability of African yam bean (Sphenostylis stenocarpa) protein in acid, salt and alkaline aqueous media. Food Hydrocoll 22:1622–1628

  15. Ghoush MA, Samhouri M, Al-Holy M, Herald T (2008) Formulation and fuzzy modeling of emulsion stability and viscosity of a gum–protein emulsifier in a model mayonnaise system. J Food Eng 84:348–357

  16. Golchoobi L, Alimi M, Shokoohi S, Yousefi H (2016) Interaction between nanofibrillated cellulose with guar gum and carboxy methyl cellulose in low-fat mayonnaise. J Texture Stud 47:403–412

  17. Hendawey M, Younes A (2013) Biochemical evaluation of some faba bean cultivars under rainfed conditions at El-Sheikh Zuwayid. Ann Agric Sci 58:183–193

  18. Herald TJ, Abugoush M, Aramouni F (2009) Physical and sensory properties of egg yolk and egg yolk substitutes in a model mayonnaise system. J Texture Stud 40:692–709

  19. Jiang L, Wang J, Li Y, Wang Z, Liang J, Wang R, Chen Y, Ma W, Qi B, Zhang M (2014) Effects of ultrasound on the structure and physical properties of black bean protein isolates. Food Res Int 62:595–601

  20. Jiang Z-q, Pulkkinen M, Wang Y-j, Lampi A-M, Stoddard FL, Salovaara H, Piironen V, Sontag-Strohm T (2016) Faba bean flavour and technological property improvement by thermal pre-treatments. LWT Food Sci Technol 68:295–305

  21. Johnston SP, Nickerson MT, Low NH (2015) The physicochemical properties of legume protein isolates and their ability to stabilize oil-in-water emulsions with and without genipin. J Food Sci Technol 52:4135–4145

  22. Karim M, Alimi M, Shokoohi S, Fazeli F (2017) Effect of long-chain inulin and modified starch on the physicochemical and rheological properties of doogh (Iranian yogurt drink). Acta Aliment 46:51–60

  23. Kaushik P, Dowling K, McKnight S, Barrow CJ, Wang B, Adhikari B (2016) Preparation, characterization and functional properties of flax seed protein isolate. Food Chem 197:212–220

  24. Lin MJ-Y, Humbert E, Sosulski F (1974) Certain functional properties of sunflower meal products. J Food Sci 39:368–370

  25. Liu H, Xu X, Guo SD (2007) Rheological, texture and sensory properties of low-fat mayonnaise with different fat mimetics. LWT Food Sci Technol 40:946–954

  26. Lu W, Chen X-W, Wang J-M, Yang X-Q, Qi J-R (2016) Enzyme-assisted subcritical water extraction and characterization of soy protein from heat-denatured meal. J Food Eng 169:250–258

  27. Maani B, Alimi M, Shokoohi S, Fazeli F (2017) Substitution of modified starch with hydrogen peroxide-modified rice bran in salad dressing formulation: physicochemical, texture, rheological and sensory properties. J Texture Stud 48:205–214

  28. Mancini F, Montanari L, Peressini D, Fantozzi P (2002) Influence of alginate concentration and molecular weight on functional properties of mayonnaise. LWT Food Sci Technol 35:517–525

  29. Martínez-Maqueda D, Hernández-Ledesma B, Amigo L, Miralles B, Gómez-Ruiz JÁ (2013) Extraction/fractionation techniques for proteins and peptides and protein digestion. In: Toldrá F, Nollet L (eds) Proteomics in foods. Springer, Berlin, pp 21–50

  30. Martínez-Velasco A, Lobato-Calleros C, Hernández-Rodríguez BE, Román-Guerrero A, Alvarez-Ramirez J, Vernon-Carter EJ (2018) High intensity ultrasound treatment of faba bean (Vicia faba L.) protein: effect on surface properties, foaming ability and structural changes. Ultrason Sonochem 44:97–105

  31. Mirzaei M, Alimi M, Shokoohi S, Golchoobi L (2018) Synergistic interactions between konjac-mannan and xanthan/tragacanth gums in tomato ketchup: physical, rheological, and textural properties. J Texture Stud 49:586–594

  32. Mu L, Zhao M, Yang B, Zhao H, Cui C, Zhao Q (2010) Effect of ultrasonic treatment on the graft reaction between soy protein isolate and gum acacia and on the physicochemical properties of conjugates. J Agric Food Chem 58:4494–4499

  33. Multari S, Stewart D, Russell WR (2015) Potential of fava bean as future protein supply to partially replace meat intake in the human diet. Compr Rev Food Sci Food Saf 14:511–522

  34. Mun S, Kim Y-L, Kang C-G, Park K-H, Shim J-Y, Kim Y-R (2009) Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum. Int J Biol Macromol 44:400–407

  35. Nikzade V, Tehrani MM, Saadatmand-Tarzjan M (2012) Optimization of low-cholesterol–low-fat mayonnaise formulation: effect of using soy milk and some stabilizer by a mixture design approach. Food Hydrocoll 28:344–352

  36. Nivala O, Mäkinen OE, Kruus K, Nordlund E, Ercili-Cura D (2017) Structuring colloidal oat and faba bean protein particles via enzymatic modification. Food Chem 231:87–95

  37. Okezie BO, Bello A (1988) Physicochemical and functional properties of winged bean flour and isolate compared with soy isolate. J Food Sci 53:450–454

  38. Rosa-Sibakov N, Heiniö R-L, Cassan D, Holopainen-Mantila U, Micard V, Lantto R, Sozer N (2016) Effect of bioprocessing and fractionation on the structural, textural and sensory properties of gluten-free faba bean pasta. LWT Food Sci Technol 67:27–36

  39. Sathe S, Salunkhe D (1981) Functional properties of the great northern bean (Phaseolus vulgaris L.) proteins: emulsion, foaming, viscosity, and gelation properties. J Food Sci 46:71–81

  40. Seena S, Sridhar K (2005) Physiochemical, functional and cooking properties of Canavalia. J Food Chem 32:406–412

  41. Sikorski ZE (2001) Functional properties of proteins in food systems. In: Sikorski ZE (ed) Chemical and functional properties of food proteins. CRC Press, Florida, pp 113–135

  42. Tan E-S, Ying-Yuan N, Gan C-Y (2014) A comparative study of physicochemical characteristics and functionalities of pinto bean protein isolate (PBPI) against the soybean protein isolate (SPI) after the extraction optimisation. Food Chem 152:447–455

  43. Zee JA, Boudreau A, Bourgeois M, Breton R (1988) Chemical composition and nutritional quality of faba bean (Vicia faba L. Minor) based tofu. J Food Sci 53:1772–1774

Download references

Acknowledgements

R&D department of Behrouz Food Industries Company (Tehran, Iran) is gratefully acknowledged for the technical and financial supports.

Author information

Correspondence to Mazdak Alimi.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and Permissions

About this article

Verify currency and authenticity via CrossMark

Cite this article

Ouraji, M., Alimi, M., Motamedzadegan, A. et al. Faba bean protein in reduced fat/cholesterol mayonnaise: extraction and physico-chemical modification process. J Food Sci Technol (2020). https://doi.org/10.1007/s13197-019-04211-9

Download citation

Keywords

  • Mayonnaise
  • Faba protein
  • Viscosity
  • Texture
  • Emulsifying
  • Particle size
  • Physicochemical properties