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dc.contributor.authordo Carmo, Cátia Saldanha
dc.contributor.authorSilventoinen, Pia
dc.contributor.authorNordgård, Catherine Taylor
dc.contributor.authorPoudroux, Claire
dc.contributor.authorDessev, Tzevetelin
dc.contributor.authorZobel, Hanne
dc.contributor.authorHoltekjølen, Ann Katrin
dc.contributor.authorDraget, Kurt Ingar
dc.contributor.authorHolopainen-Mantila, Ulla
dc.contributor.authorKnutsen, Svein Halvor
dc.contributor.authorSahlstrøm, Stefan
dc.description.abstractDehulling of peas and faba beans prior to milling and air classification was evaluated, namely its impact on physical properties, chemical composition and techno-functional properties of the fractions. Dry fractionation protocols for protein enrichment from whole and dehulled peas and faba beans were optimized and large-scale batches were produced. Fine fractions with protein contents of 44.0 and 46.2% dm from whole and dehulled peas and between 60.0 and 60.9% dm from whole and dehulled faba beans were obtained, respectively. A maximum protein recovery of 71.3% and 49.2% was obtained for peas and faba beans, respectively. Dehulling enabled a lighter colour of faba bean fractions and improved the starch enrichment in the coarse fractions from peas and faba beans. The total non-starch polysaccharides were significantly reduced in the coarse fractions when dehulling was conducted. Dehulling did not significantly improve the techno-functional properties of fine and coarse fractions.nb_NO
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.titleIs dehulling of peas and faba beans necessary prior to dry fractionation for the production of protein- and starch-rich fractions? Impact on physical properties, chemical composition and techno-functional propertiesnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.source.journalJournal of Food Engineeringnb_NO
dc.relation.projectNorges forskningsråd: 267858nb_NO
dc.description.localcode© 2020 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND licensenb_NO
cristin.unitnameInstitutt for bioteknologi og matvitenskap

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Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal