Functional and Rheological Properties of Vicia faba L. Protein Isolates

A protein isolate (85.5%) was obtained from the Vicia faba L. seeds. The main protein fraction, typical for the seeds of this plant, was found to be most numerous: Legumin (35 kDa) and Vicilin (45 kDa). The hydrodynamic and surface properties of isolate aqueous solutions were studied with the help of dynamic light scattering, zeta-potential, and tensometry in a wide range of concentrations and pH conditions. Selected functional properties, like foaming and emulsifying abilities, were studied. An increase of water solubility was shown with a raising pH, as well as a water holding capacity (WHC). The protein isolate showed a tendency to decrease the surface tension of water solutions, with high hydrophobicity and a negative charge of the isolate enhancing the foaming and emulsifying properties. The analysis of the concentration and the pH influence on selected functional properties indicated alkaline conditions as favorable for good foaming and emulsifying properties of the isolate and affected on their rheological properties.

Automated summary

In this study, a protein isolate was obtained from Vicia faba L. seeds, with Legumin and Vicilin found to be the main protein fractions. The isolate exhibited increased water solubility and water holding capacity with higher pH levels. The protein isolate showed promising foaming and emulsifying properties under alkaline conditions, attributed to its hydrophobicity and negative charge.