Chemical and gel electrophoretic characterization of acetylated faba bean protein isolates

Nahrung/Food ◽  
1991 ◽  
Vol 35 (7) ◽  
pp. 759-766 ◽  
Author(s):  
K. D. Schwenke ◽  
Katrin Anders ◽  
Bettina Junker ◽  
Ch. Schneider
Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 843
Author(s):  
Ferawati Ferawati ◽  
Izalin Zahari ◽  
Malin Barman ◽  
Mohammed Hefni ◽  
Cecilia Ahlström ◽  
...  

Yellow pea and faba bean are potential candidates to replace soybean-based ingredients due to their suitability for cultivation in the northern hemisphere, non-genetically modified organisms cultivation practice and low risk of allergenicity. This study examined the functionality of local yellow pea and faba bean protein isolates/concentrate as meat analogue products. The most critical factors affecting the texture properties of meat analogue were also determined. Extrusion was used to produce high-moisture meat analogues (HMMAs) from yellow pea and faba bean protein isolates/concentrates and HMMAs with fibrous layered structures was successfully produced from both imported commercial and local sources. The texture properties of the HMMA produced were mainly affected by the ash, fiber and protein content and water-holding capacity of the source protein. Three extrusion process parameters (target moisture content, extrusion temperature, screw speed), also significantly affected HMMA texture. In conclusion, functional HMMA can be produced using protein isolates derived from locally grown pulses.


1994 ◽  
Vol 8 (5) ◽  
pp. 455-468 ◽  
Author(s):  
F.A. Husband ◽  
P.J. Wilde ◽  
D.C. Clark ◽  
H.M. Rawel ◽  
G. Muschiolik

Nahrung/Food ◽  
1994 ◽  
Vol 38 (5) ◽  
pp. 455-463 ◽  
Author(s):  
J.-P. Krause ◽  
W. Buchheim

Nahrung/Food ◽  
1990 ◽  
Vol 34 (8) ◽  
pp. 775-778
Author(s):  
J.-P. Krause ◽  
M. Schultz ◽  
G. Schmidt
Keyword(s):  

Nahrung/Food ◽  
1986 ◽  
Vol 30 (3-4) ◽  
pp. 431-434 ◽  
Author(s):  
G. Muschiolik ◽  
H. Hörske ◽  
Ch. Schneider ◽  
M. Schultz ◽  
H. Schmandke

Nahrung/Food ◽  
1990 ◽  
Vol 34 (4) ◽  
pp. 399-401 ◽  
Author(s):  
K. D. Schwenke ◽  
L. Prahl ◽  
A. N. Danilenko ◽  
V. J. Grinberg ◽  
V. B. Tolstoguzov

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1244
Author(s):  
Malik Adil Nawaz ◽  
Tanoj Kumar Singh ◽  
Regine Stockmann ◽  
Hema Jegasothy ◽  
Roman Buckow

The objective of this research was to develop a model faba bean drink with a high concentration of protein (>4% w/w). The protein molecular weights and frequency for both faba and soy were assessed using SDS-PAGE. Results showed similarities in the protein molecular weight of both faba and soy (mainly 11S globulin ~Glycinin and 7S globulin ~β-conglycinin). Thus, faba can be considered as a potential soy replica in plant-based milk beverages. Oil-in-water emulsions (5–8% w/w available protein) were prepared using faba bean protein concentrate (FPC), 1% sunflower oil, and 0.2% sunflower lecithin. These emulsions were used as model beverages and were further investigated for UHT processibility, stability, and physicochemical properties. The physicochemical properties of emulsions at various processing stages viz., coarse emulsification, homogenisation, and UHT, were measured. An increase in the protein concentration and thermal treatment resulted in an increased oil droplet size, coalescence and flocculation, and protein aggregation. Lower protein concentrations viz., 5–6%, showed greater negative ζ-potential, and thereby, high dispersibility through enhanced electrostatic repulsions than those of higher concentrations (7–8%). Furthermore, an increase in protein concentration and UHT treatment resulted in an increased creaming index. In total, 21 different volatile compounds were detected and quantified, representing different chemical classes, namely alcohols, aldehydes, ketones, esters, furan, and acids. These volatiles have major consequences for the overall flavour chemistry of the model beverage product. Overall, this study showed the potential for application of faba bean as a protein source in UHT-treated legume-based beverages and identified areas for further development.


Plant Disease ◽  
2018 ◽  
Vol 102 (3) ◽  
pp. 576-588 ◽  
Author(s):  
Ali M. Al-Subhi ◽  
Saskia A. Hogenhout ◽  
Rashid A. Al-Yahyai ◽  
Abdullah M. Al-Sadi

Typical symptoms of phytoplasma infection were observed on 11 important crops in Oman that included alfalfa, sesame, chickpea, eggplant, tomato, spinach, rocket, carrot, squash, field pea, and faba bean. To identify the phytoplasmas in these crops, samples from infected and asymptomatic plants were collected, followed by amplifying and sequencing of the 16S ribosomal RNA, secA, tuf, imp, and SAP11 genes. We found that these sequences share >99% similarity with the peanut witches’ broom subgroup (16SrII-D). Whereas some sequence variation was found in the five genes among 11 phytoplasma isolates of different crops, all sequences grouped into one clade along with those of other phytoplasmas belonging to the 16SrII-D group. Thus, 16SrII-D phytoplasmas infect a diverse range of crops in Oman. Phytoplasmas in this group have not been reported to occur in carrot, spinach, rocket, and field pea previously. Within Oman, this is the first report of the presence of 16SrII-D phytoplasmas in tomato, spinach, rocket, carrot, squash, field pea, and faba bean. Sequences of the five genes enabled for better distinction of the 16SrII-D phytoplasmas that occur in Oman.


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