Value addition of broken pulse proteins as emulsifying agents.
Abstract: This study aims to valorize pulse broken through ‎processing into value-added products‎. The proteins of faba bean, white bean, and cowpea ‎brokens were isolated through the isoelectric precipitation and ‎characterized for their compositions, fractions, solubility, surface charge, thermal, emulsifying, and functional properties, as well ‎as economic evaluation, to demonstrate their ‎potentiality as natural emulsifiers in the preparation of the vegan mayonnaise. Chemical ‎composition and sensory acceptability scores of the vegan mayonnaise, the microstructure, and the quality characteristics during cold storage of six months, ‎were also investigated.‎ The isolation method recovered ?3.5-fold of pulse proteins (‎‏79.06-88.45‏‎g)/100g ‎brokens. Solubility and net surface charge‎‏ ‏significantly influenced the emulsifying ‎and functional properties of the isolated protein of brokens in the following order: faba ‎bean ? cowpea> white bean. Using a 3% protein isolate of faba bean and cowpea brokens ‎in vegan mayonnaise preparation is highly accepted by panelists.‎ The protein isolate of faba bean broken with its higher protein content, higher ?-potential, and ‎better solubility and functionality, exhibited significant stability of the mayo emulsion up to 6 ‎months of storage at the fridge, where it became viscous, firmer, consistent, and the oil droplets tightly linked together (3.87-3.68µm) and surrounded by a packed layer of the isolate. Also, economically, this isolate had the highest total return of ~‎$7.58 and ‎add-value of ~‎3.39 $/Kg, and the lowest intermediate cost of $4.19. This study could ‎provide a viable way of ‎utilizing pulse by-products at minimum cost and creates ‎sustainable economic ‎growth in the food industry.
Publication year 2022
Pages 1367-1382
Organization Name
serial title Journal of Food Measurement and Characterization
Author(s) from ARC
External authors (outside ARC)
    هويدا السيد حسن قسم بحوث التحليل الاقتصادي للسلع الزراعية- معهد بحوث الاقتصاد الزراعي - مركز البحوث الزراعية - الجيزة- مصر
Publication Type Journal
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