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

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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.

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Acknowledgements

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

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Authors and Affiliations

  1. Department of Food Science and Technology, Sari Branch, Islamic Azad University, Sari, Iran

    Mahya Ouraji

  2. Department of Food Science and Technology, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran

    Mazdak Alimi

  3. Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, P.O. Box 578, Sari, Iran

    Ali Motamedzadegan

  4. Chemical, Polymeric and Petrochemical Technology Development Research Division, Research Institute of Petroleum Industry, Tehran, Iran

    Shirin Shokoohi

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  1. Mahya Ouraji
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  2. Mazdak Alimi
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  3. Ali Motamedzadegan
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  4. Shirin Shokoohi
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Correspondence to Mazdak Alimi.

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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 57, 1774–1785 (2020). https://doi.org/10.1007/s13197-019-04211-9

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  • DOI: https://doi.org/10.1007/s13197-019-04211-9

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