Effects of enzymatic hydrolysis and ultrafiltration on physicochemical and functional properties of faba bean protein

Background and objectives: Faba bean proteins isolates did not show sufficient functional properties for food applications due to poor solubility. Enzymatic treat-ments and ultrafiltration may improve solubility and functional properties of faba bean protein. The aim of the present work was to investigate the effect of different proteases (pepsin, trypsin, flavourzyme® 500 L, neutrase® 0.8 L), hydrolysis time and ultrafiltration technique on the physicochemical and functional characteristics of faba bean protein.Findings: The protein solubility increased from 24.4% to 88.8% at pH 7 and 81.0% at pH 5 by pepsin hydrolysis (15 min). Their foaming capacity (FC) increased from 31.2% to 122.2% at pH 5 and 66.7% to 131.2% at pH 7 and the oil holding capacity (OHC) increased from 6.12 to 8.21 g/g by pepsin hydrolysis. Fraction I (Mw > 10 kDa) and II (Mw: 5–10 kDa) obtained after pepsin hydrolysis and ultra-filtration demonstrated further improved foaming and oil holding capacity and much improved emulsifying capacity.Conclusions: Enzymatic hydrolysis and ultrafiltration provided a strategy to signifi-cantly improve faba bean protein solubility and functional properties.Significance and novelty: Faba bean protein hydrolysates and ultrafiltration frac-tions are good sources of protein with excellent solubility and functionality.