Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility
Fava bean (Vicia faba L.) is a high-protein crop consumed worldwide and is an exceptional plant-based protein source for human consumption. The present study evaluated in vitro nutritional properties of four different protein flours of fava bean: minimal processed flour (MPF), cooked flour (CF), non...
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| Format: | Article |
| Language: | English |
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2022
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| Online Access: | http://eprints.uanl.mx/23253/1/23253.pdf |
| _version_ | 1824416814319271936 |
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| author | Ayala Rodríguez, Victor Andrés López Hernández, Abad Arturo López Cabanillas Lomelí, Manuel González Martínez, Blanca Edelia Vázquez Rodríguez, Jesús Alberto |
| author_facet | Ayala Rodríguez, Victor Andrés López Hernández, Abad Arturo López Cabanillas Lomelí, Manuel González Martínez, Blanca Edelia Vázquez Rodríguez, Jesús Alberto |
| author_sort | Ayala Rodríguez, Victor Andrés |
| collection | Repositorio Institucional |
| description | Fava bean (Vicia faba L.) is a high-protein crop consumed worldwide and is an exceptional plant-based protein source for human consumption. The present study evaluated in vitro nutritional properties of four different protein flours of fava bean: minimal processed flour (MPF), cooked flour (CF), non-polyphenol protein concentrate (NPP), and polyphenol-protein concentrate (PP). NPP showed the highest protein concentration of 94.39 ± 0.76%. The heat treatment significantly increased the in vitro protein digestibility in CF (94.15 ± 2.45%). NPP and PP showed the highest bioaccessibility, 29.85 ± 1.88 and 33.19 ± 1.65%, respectively, no significant differences. SDS-PAGE analysis revealed bioaccessible low molecular weight peptides
(<15 kDa) and legumin and vicilin presence. In silico analysis of bioactive peptides of legumin and vicilin presented high occurrence frequencies of bioactivities, as angiotensin-converting enzyme-inhibitor and dipeptidyl
peptidase III/IV inhibitor peptides. This study supports the use and further investigation of fava bean proteins for
human nutrition. |
| format | Article |
| id | eprints-23253 |
| institution | UANL |
| language | English |
| publishDate | 2022 |
| record_format | eprints |
| spelling | eprints-232532022-09-02T16:45:20Z http://eprints.uanl.mx/23253/ Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility Ayala Rodríguez, Victor Andrés López Hernández, Abad Arturo López Cabanillas Lomelí, Manuel González Martínez, Blanca Edelia Vázquez Rodríguez, Jesús Alberto TP Tecnología Química Fava bean (Vicia faba L.) is a high-protein crop consumed worldwide and is an exceptional plant-based protein source for human consumption. The present study evaluated in vitro nutritional properties of four different protein flours of fava bean: minimal processed flour (MPF), cooked flour (CF), non-polyphenol protein concentrate (NPP), and polyphenol-protein concentrate (PP). NPP showed the highest protein concentration of 94.39 ± 0.76%. The heat treatment significantly increased the in vitro protein digestibility in CF (94.15 ± 2.45%). NPP and PP showed the highest bioaccessibility, 29.85 ± 1.88 and 33.19 ± 1.65%, respectively, no significant differences. SDS-PAGE analysis revealed bioaccessible low molecular weight peptides (<15 kDa) and legumin and vicilin presence. In silico analysis of bioactive peptides of legumin and vicilin presented high occurrence frequencies of bioactivities, as angiotensin-converting enzyme-inhibitor and dipeptidyl peptidase III/IV inhibitor peptides. This study supports the use and further investigation of fava bean proteins for human nutrition. 2022 Article PeerReviewed text en cc_by_nc_nd http://eprints.uanl.mx/23253/1/23253.pdf http://eprints.uanl.mx/23253/1.haspreviewThumbnailVersion/23253.pdf Ayala Rodríguez, Victor Andrés y López Hernández, Abad Arturo y López Cabanillas Lomelí, Manuel y González Martínez, Blanca Edelia y Vázquez Rodríguez, Jesús Alberto (2022) Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility. Food Chemistry: X, 14. p. 100303. ISSN 2590-1575 http://doi.org/10.1016/j.fochx.2022.100303 doi:10.1016/j.fochx.2022.100303 |
| spellingShingle | TP Tecnología Química Ayala Rodríguez, Victor Andrés López Hernández, Abad Arturo López Cabanillas Lomelí, Manuel González Martínez, Blanca Edelia Vázquez Rodríguez, Jesús Alberto Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility |
| thumbnail | https://rediab.uanl.mx/themes/sandal5/images/online.png |
| title | Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility |
| title_full | Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility |
| title_fullStr | Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility |
| title_full_unstemmed | Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility |
| title_short | Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility |
| title_sort | nutritional quality of protein flours of fava bean vicia faba l and in vitro digestibility and bioaccesibility |
| topic | TP Tecnología Química |
| url | http://eprints.uanl.mx/23253/1/23253.pdf |
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