提取干燥工艺对蚕豆蛋白特性和应用的影响OA

[Objective]To explore suitable extraction and processing techniques for fava bean protein.[Method]Fava bean protein was extracted via alkali extraction-acid precipitation(AEAP)and complex enzymatic hydrolysis(CEH),followed by drying via vacuum freeze-drying(FD)or hot-air drying(HD).fava bean protein S1,obtained by combining AEAP with FD,was successfully applied as a protein source in develop‐ing a fava bean protein milk beverage.[Result]The highest extraction yield of fava bean protein by AEAP could reach(92.46±1.67)%,and fava bean protein S1 demonstrated superior solubility and emulsifying properties than other treatment methods.FD produced a porous and loose structure in the fava bean protein,which exhibited significantly better processing functionality compared to the protein obtained via HD.The resulting beverage exhibited a rich milky aroma,a delicate texture,and an excellent emulsifying stability of(98.14±0.77)%.[Conclusion]The combination of AEAP and FD proved to be a suitable preparation process for fava bean protein intended for food processing.The obtained protein produced demonstrated excellent processing suitability and sensory quality within the composite milk beverage.