Home About Browse Search

Möller, Nathalie, 2021. Functional properties of legumes important for food applications : a study of pea, fava bean, and soy protein. Second cycle, A2E. Uppsala: SLU, Department of Molecular Sciences



The market demand for foods with plant-based protein sources such as meat analogues has increased due to for example consumer awareness of environmental, ethical, and health issues. Meat analogues based on soy have dominated the market due to soybean’s protein quality and eminent functional properties. However, due to sustainability issues in the food supply chain of soy, the need for new plant-based protein sources has increased. Swedish-grown legumes such as pea and fava bean are potential alternatives due to their market availability and cultivation feasibility. Plant-based protein sources such as legumes are often processed, and the proteins are extracted to produce rich-in-pro-tein materials before being utilized in foods such as meat analogues. The aim of this literature study was to do a screening of rich-in-protein materials from pea, fava bean, and soy and to study methods to evaluate the functional properties of these that are relevant in meat analogues. This study found that rich-in-protein materials are utilized in foods both for the nutritional content as well as their functional properties. Functional properties of proteins from soy, pea, and fava beans relevant in meat analogues are solubility, water-holding capacity, fat-absorption capacity, emulsification, and gelation. Some of these functional properties can be affected by internal factors such as surface hydrophobicity, ionic charge, and surface charge of the protein molecules as well as external factors such as pH, temperature, and salt content. Emulsification properties of pea protein isolate was shown to be affected by solubility, surface charge, and surface hydrophobicity. Conditions of parameters such as pH, temperature, and salt content was shown to be of importance in protein extraction, in methods to analyze functional properties as well as in the process of producing meat analogues. To determine the influence of these parameters on the functional properties of rich-in-protein materials an empirical study is required.

Main title:Functional properties of legumes important for food applications
Subtitle:a study of pea, fava bean, and soy protein
Authors:Möller, Nathalie
Supervisor:Karkehabadi, Saeid and Albin, Rickard
Examiner:Langton, Maud
Series:Molecular Sciences
Volume/Sequential designation:2021:12
Year of Publication:2021
Level and depth descriptor:Second cycle, A2E
Student's programme affiliation:NM028 Sustainable Food Systems - Master's Programme, 120.0hp
Supervising department:(NL, NJ) > Department of Molecular Sciences
Keywords:fava bean protein, functional properties, meat analogues, pea protein, rich-in-protein materials, soy protein
Permanent URL:
Subject. Use of subject categories until 2023-04-30.:Food science and technology
Deposited On:23 Jun 2021 06:25
Metadata Last Modified:24 Jun 2021 01:01

Repository Staff Only: item control page


Downloads per year (since September 2012)

View more statistics