Faba Bean Proteins: Extraction Methods, Properties and Applications

Abstract

There is a gradual transition from animal based diet to plant based diet among the consumers owing to the rising ethical concerns regarding the treatment of animals, adverse health effects due to the consumption of diet rich in saturated fat besides proteins and alarming environmental sustainability issues. Realizing the promising health benefits of plant based proteins, Vicia faba, commonly called faba bean can be a propitious origin of pulse proteins for the human diet. Compared to other pulses, faba bean is nutritionally beneficial due to its high protein to carbohydrate ratio and excellent amino acid profile. Among seed storage proteins, approximately 85% by weight are salt-soluble proteins called globulins, prolamines, and glutelins. The presence of anti-nutritional factors such as saponins, glycosides, tannins, alkaloids, phytic acid, and lectins tends to reduce the digestibility of proteins, and/or favour development of certain pathological conditions thereby rendering faba bean protein unavailable. To overcome this, proper utilization of faba bean proteins is done by the extraction of faba bean proteins and converting them into isolates and concentrates. However, functional escalation (in terms of solubility) of faba bean proteins is achieved by employing enzymatic treatment, ultrafiltration, spray drying and freeze-drying. Modified faba bean proteins emerge out in the form of soluble flour/concentrates or isolates. Faba bean isolates are popularizing as sustainable plant protein source among food application and substituting the traditional ingredients in various foods such as pastas, crackers, mayonnaise, sausages, and meatball analogues. Hence, this chapter reviews the faba bean protein, its classification, extraction methods, characterization (physical and structural properties), modification and applications. © The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022.