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December 4, 2025Journal of Agriculture and Food ResearchOpen Access

Optimizing wet isolation conditions and characterizing functionality of protein isolates from air-classified starch-rich pulse flours

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Authors

OMOneli MapalagamaGSGexiao SunXLXue Li

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Overview

Assessment reveals optimized pH increases yields and enhances properties of protein isolates from faba bean, suggesting improved applications in food systems.

Key Points

  • Protein isolates exhibited higher hydrophobicity and surface charge, enhancing functional characteristics.
  • Increased pH during extraction boosted yield while impacting β-sheet preservation negatively.
  • Observational analysis on faba bean flours optimized alkaline extraction conditions and functionality assessment.
  • Findings support utilizing optimized conditions to improve protein isolate applications in food and nutrition.

Cite This Study

Mapalagama et al. (2025) studied this question.

synapsesocial.com/papers/694023e92d562116f28fd695https://doi.org/10.1016/j.jafr.2025.102557
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