sciforum-099361: Proximate, functional, and structural properties of protein isolate from undehulled, dehulled and defatted broad bean (Vicia faba).

<p dir="ltr">This study investigated the impact of processing, such as dehulling and defatting on protein isolate yield purity and functionality. Results indicated that undehulled samples and samples that were defatted following dehulling had similar protein content which were lower than broad bean that was dehulled but undefatted. Functional properties like water absoprtion capacity, oil absorption capacity, foaming and emulsion capacity were similar across the isolates.</p>