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Dry fractionation of mung bean, yellow pea, and cowpea was performed to investigate the compositions and functional properties of the obtained fractions. Dry fractionation consisted of milling and subsequent air classification using three air classifier wheel speeds. Water holding capacity, gelation, and rheological properties of all fractions were studied. Separation between protein and starch granules was successfully performed by air classifying, as visualized with SEM images. Protein contents in fine fractions ranged from 42% to 58% (w /w), which was dependent on classifier wheel speed and material source. The correlation between water holding capacity and protein content was dependent on material source. Gelation of fine fractions occurred at lower concentrations than flours and coarse fractions. Fine fractions of all materials formed gels with higher elastic modulus (G') than the flour and coarse fractions, while the flour and coarse fractions formed more solid-like gels (lower tan δ). The need for functional plant protein ingredients for food applications is growing continuously. It is thus important to study sustainable methods for plant protein extraction. Dry fractionation is often considered an efficient alternative to the conventional wet fractionation process, that preserves the native functionality of the proteins in addition. For the application of ingredients produced from dry fractionation in food products, it is important to understand their functional properties. Therefore, the functional properties of dry fractionated ingredients produced from three different legumes are evaluated in this manuscript. • Dry fractionation yields fine fractions with 42% to 58% protein. • Water holding capacity and protein content are correlated. • Fine fractions can form gels with higher G' than flours and coarse fractions. • Flours and coarse fractions formed more solid-like gels compared to fine fractions. [ABSTRACT FROM AUTHOR]

Fractionation which separates the olein (liquid) and stearin (solid) fractions of oil is used to modify the physicochemical properties of fats in order to extend its applications. Studies showed that the properties of fractionated end products can be affected by fractionation processing conditions. In the present study, dry fractionation of palm-based diacylglycerol (PDAG) was performed at different: cooling rates (0.05, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0°C/min), end-crystallisation temperatures (30, 35, 40, 45 and 50°C) and agitation speeds (30, 50, 70, 90 and 110 rpm) to determine the effect of these parameters on the properties and yield of the solid and liquid portions. To determine the physicochemical properties of olein and stearin fraction: Iodine value (IV), fatty acid composition (FAC), acylglycerol composition, slip melting point (SMP), solid fat content (SFC), thermal behaviour tests were carried out. Fractionation of PDAG fat changes the chemical composition of liquid and solid fractions. In terms of FAC, the major fatty acid in olein and stearin fractions were oleic (C18:1) and palmitic (C16:0) respectively. Acylglycerol composition showed that olein and stearin fractions is concentrated with TAG and DAG respectively. Crystallization temperature, cooling rate and agitation speed does not affect the IV, SFC, melting and cooling properties of the stearin fraction. The stearin fraction was only affected by cooling rate which changes its SMP. On the other hand, olein fraction was affected by crystallization temperature and cooling rate but not agitation speed which caused changes in IV, SMP, SFC, melting and crystallization behavior. Increase in both the crystallization temperature and cooling rate caused a reduction of IV, increment of the SFC, SMP, melting and crystallization behaviour of olein fraction and vice versa. The fractionated stearin part melted above 65°C while the olein melted at 40°C. SMP in olein fraction also reduced to a range of 26 to 44°C while SMP of stearin fractions increased to (60–62°C) compared to PDAG.

Nutrient digestibility in distillers dried grains with solubles (DDGS) is limited by constraints such as particle size and fiber. Wheat DDGS contains more fiber than com DDGS that may reduce its nutritional value in swine feeds. Dry fractionation may create DDGS fractions with low and high fiber content; therefore, wheat DDGS was processed sequentially using a vibratory sifter and gravity table. Sufficient material was obtained from 3 wheat DDGS fractions that differed in particle size from fine to coarse (Fraction A [FA], Fraction C [FC], and Fraction D [FD]). Five comstarch-based diets were mixed that contained either 40% wheat DDGS, 30% FA, 30% FC plus 10% soybean meal (SBM), 30% FD plus 15% SBM, or 35% SBM. A sixth, N-free diet served to subtract basal endogenous AA losses and as control for energy digestibility calculations. Six ileal-cannulated barrows (29 kg BW) were fed 6 diets at 2.8 times maintenance for DE in six 9-d periods as a 6 x 6 Latin square. Feces and ileal digesta were collected sequentially for 2 d each. Wheat DDGS FA, FC, and FD were 258, 530, and 723 pm in mean particle size and contained 44.8, 39.3, and 33.8% CP and 29.1, 35.1, and 37.5% in NDF, respectively. The apparent total tract digestibility (ATTD) of GE was greater (P < 0.05) for SBM than wheat DDGS, was greater (P < 0.05) for FA than wheat DDGS, and did not differ between FC, FD, and wheat DDGS. The standardized ileal digestibility (SID) did not differ between SBM and wheat DDGS (P > 0.05) for most AA. The SID of Arg, Lys, Trp, and available Lys was greater (P < 0.05) for FD than wheat DDGS but was similar for FA, FC, and wheat DDGS and was greater {P < 0.05) for FD than SBM. The DE and NE value was greater (P < 0.05) for SBM, FA, and FC than wheat DDGS and did not differ between FD and wheat DDGS. The SID content of indispensable AA and available Lys was greater (P < 0.05) for SBM than wheat DDGS. The SID content of lie, Leu, Met, Phe, and Val was greater (P < 0.05) for FA than wheat DDGS but did not differ for indispensable AA between FC and wheat DDGS. The SID content of His, lie, Leu, Met, and Phe was lower (P < 0.05) for FD than wheat DDGS. In conclusion, dry fractionation creates DDGS fractions with a differing chemical composition. Fine particle fractions contain less fiber and more CP than coarse particle fractions, but their AA digestibility was lower, likely due to most of the solubles being fine particles that are more susceptible to AA damage than protein entrapped in particles of larger size. [ABSTRACT FROM AUTHOR]

Properties of chicken oil industrially obtained in Uruguay are studied. Dry fractionation of neutralized and degummed chicken oil is carried out at laboratory employing two different temperature programmes. The oleine obtained at the final temperature of 13°C (yield of 79.2%), remains clear at 0°C during 20 minutes, and the one obtained at 9°C (yield of 76.3%) during 240 minutes. The latter could be used as a substitute of neatsfoot oil. Melting points of stearines vary from 39.5°C to 41.5°C. Therefore, and given their composition, they could be used in food industry.

Highlights: [•] Provide mathematical model for palm kernel oil fractionation feasibility assessment. [•] One stage fractionation yield 36.60% PKS IV7 or 24.15% PKS IV5. [•] Two stages fractionation yield 24.15% PKS IV5 and 10.51% PKS IV7. [•] Palm kernel stearin premium is correlated to palm kernel olein discount. [•] Double fractionation profitability is dependent on palm kernel olein discount. [ABSTRACT FROM AUTHOR]

Enrichment of the omega-3 (n-3) fatty acids of refined hoki oil (RHO) intact triglycerides (TG) and via free fatty acids (FFA), was carried out in the present study using established methods of dry fractionation (DF), low temperature solvent crystallization (LTSC) and urea complexation (UC) and positional distribution of fatty acids in the intact TG was determined by Nuclear Magnetic Resonance (NMR) analysis. Results showed that n-3 fatty acids were enriched in liquid fractions of all methods except DF, where the highest concentration was obtained via the UC method (83.00 %). The FFA form of the oil produced a higher concentration (40.81 %) of n-3 fatty acids via the LTSC method compared to the TG form (31.50 %). The percentages of the total saturated fatty acid (SFA) in the liquid fractions in all methods were lower, ranging from 1.60 % (UC) to 21.44 % (DF) compared to the RHO parent oil (24.05 %). The percentages of total monounsaturated fatty acids (MUFA) in the liquid fractions were similar to the solid fractions except for the UC method where total MUFA was six times higher in the solid fraction. In LTSC-FFA and UC methods, the enrichment factor for EPA was lower, ranging from 1.61 (LTSC-FFA) to 2.83 (UC), than DHA which ranged from 1.64 (LTSC-FFA) to 3.88 (UC). EPA was preferentially located at the sn-1,3 position and DHA was significantly located at the sn-2 position which is the favoured location for intestinal digestion. [ABSTRACT FROM AUTHOR]

Fractionation of fats and oils makes it possible to generate products with specific properties from natural fats that contain a variety of triacylglycerol (TAG) species. High-oleic high-stearic (HOHS) sunflower oils contain high levels of saturated fatty acids, mainly stearate, on a high-oleic background. Accordingly, HOHS oils could be a source of disaturated TAGs appropriate for cocoa butter equivalent formulations. We examined the kinetics of HOHS oil crystallization, paying special attention to the influence of crystal seeding and temperature on the process and the composition of the final fractions. This oil was fractionated at 18 °C, and seeding increased the amount of disaturated TAGs recovered in the precipitate from 23% to up to 30%. The experimental data collected were fitted using the models of Gompertz and Avrami to study how well these models fitted the data and their utility in predicting the progress of crystallization. At seeding additions above 0.25% there was a change in the crystallization mechanism that improved the process of fractionation. The effect of temperature was also studied, showing important increases in the maximum rates of crystallization when fractionations were carried out at lower temperatures. Finally, the melting profiles of the fractions enriched in saturated fatty acids were studied, showing amounts of solids intermediate between the initial oil and cocoa butter. [ABSTRACT FROM AUTHOR]

The objective of this study was to see the effect of Moringa oleifera oil blending on the fractional crystallization behavior of palm oil. Palm oil blended with Moringa oleifera oil at 20% (w/w) was subjected to crystallization using a dry process at 21 and 18°C and a solvent process at 15 and 10°C. After recording the quantitative recoveries of the liquid and solid fractions, their fatty acid and triacylglycerol compositions, and the thermal profiles were determined by using gas liquid chromatography, high performance liquid chromatography, and differential scanning calorimetry, respectively. Results showed that the yield recoveries of liquid fractions under solvent-assisted crystallization were higher than those obtained by dry-crystallization conditions. Almost all of the liquid fractions isolated had experienced a significant (p < 0.05) increase in oleic acid as well as triolein contents. Among the solid fractions, those isolated by dry-crystallization were found to be higher (p < 0.05) in oleic acid and triolein contents than the reference stearin sample. Although the thermal profiles of the solid and liquid fractions derived by different methods looked similar to those of the two reference samples, remarkable differences were noticed with regard to the onset of crystallization and the position of the thermal transitions. [ABSTRACT FROM AUTHOR]

Abstract: This study evaluated the potential of using ultra-fine grinding and electrostatic separation of wheat bran as methods to improve the bioaccessibility of para-coumaric acid (pCA), sinapic acid (SA) and ferulic acid (FA) from bran-rich breads. Bran fractions were produced and used to bake white bread, whole-grain bread, and seven different bran-rich breads. The influence of bran particle size and bread composition on the bioaccessibility of pCA, SA and FA was studied using a dynamic computer-controlled in vitro gastro-intestinal model. The amount of bioaccessible phenolic acids was higher in whole-grain bread and bran-rich breads than in white bread, and the finer the bran particles in bran-rich breads, the more bioaccessible the phenolic acids. The highest amounts of bioaccessible phenolic acids were observed for two of the fractions obtained by electrostatic separation of ground bran. Only the free and conjugated phenolic acids forms were found to be bioaccessible, and the bioaccessibility of SA was much higher than that of FA, due to the higher solubility of SA. This study demonstrated that the use of bran fractionation to reduce the particle size, or to include only some parts of the bran in foods, can help developing grain-based products with increased nutritional potential. [Copyright &y& Elsevier]

Abstract: In this contribution, the nature of particular crystal growth behavior observed in industrial dry fractionation of palm olein is further elucidated. Refined palm olein was prepared with three different concentrations of tripalmitoyl-glycerol (0.6%, 0.8% and 1%) and crystallized under stirring at 13, 15 and 17°C to study the effect of internal seeding with tripalmitoyl-glycerol (PPP) on bulk crystallization properties. Notably at 15°C, the increase in the solid fat content of the crystal suspension as function of time was heavily promoted by higher PPP-contents. The resulting crystals displayed a broad melting peak between 28 and 40°C in DSC-measurements, which suggested the presence of a solid solution in a metastable form, mainly consisting of PPP and dipalmitoyl-oleoylglycerol (POP). SAXS-measurements supported this thesis by revealing long spacings with varying length, while short spacings obtained in WAXD consistently indicated the orthorhombic subcell of a β′-polymorph. The data suggest that the internal seeding effect of PPP in palm olein, as applied in industrial crystallization, in fact relies on substantial miscibility with POP, rather than on a heterogeneous nucleation effect resulting in two separate crystalline phases. The miscibility of PPP and POP then would result in a facilitated alignment of POP-molecules in the direction of the methyl end (or lamellar) plane and higher growth rates. Secondly, a peculiar change in crystal morphology could be consistently linked with the occurrence of a sharp melting peak at 24°C in DSC, as well as with a substantial increase of the viscosity of the crystal suspension. This morphological shift concurred with an increased incorporation of palmitoyl-oleoyl-stearoylglycerol in the lattice, possibly giving rise to eutectic crystallization in lamellar crystal structures instead of the commonly observed dendritic crystals. The clarification of both phenomena provides a valuable, profound insight in the crystal growth step in the processing of edible oils. [Copyright &y& Elsevier]

Refined palm olein was dry fractionated via three different cooling programs on laboratory-scale fractionation equipment. The enrichment and depletion of the main triacylglycerols in the liquid and solid phase was plotted as a function of the crystallization degree of the oil. It was shown that for the given conditions and palm olein composition, the initial crystals mainly consisted of PPP, diacylglycerols, POP and PLP. At higher crystallization degrees, a sharp viscosity increase in the crystal suspension was primarily related to an obvious decrease of POP but also of POS in the recovered superolein, while the general crystallization rate of the system remained unchanged. Rather than a change in crystallization rate of POP, a change in the ratio between the crystallizing monounsaturated triacylglycerols is linked with the high viscosity of the crystal slurry. For a comparable degree of crystallization, the superolein of the more viscous crystal slurry, obtained through a membrane press filtration up to 15 bar, was more unsaturated than the superolein filtered from the less viscous slurry. Consequently, the high unsaturation in the corresponding soft palm mid fraction is only the result of an incomplete phase separation, and not due to an increased intersolubility of unsaturated triacylglycerols in the crystals. [ABSTRACT FROM AUTHOR]

Abstract: The chemical composition and crystallisation properties of milk fat and its primary fractions, obtained by dry fractionation at 21°C, were investigated. The solid fraction (stearin) and the liquid fraction (olein) displayed a different triacylglycerol (TG) composition. Stearin fraction was enriched in long-chain fatty acids, whereas olein fraction was enriched in short-chain and unsaturated fatty acids. Crystallisation properties of milk fat, and both the stearin and olein fractions were studied on cooling at |dT/dt|=1°Cmin−1 by differential scanning calorimetry and time-resolved synchrotron X-ray diffraction (XRD) at small and wide angles. Two main types of crystals corresponding to double chain length structures were characterised in the stearin fraction: α 2L 1 (47.5Å) and β′ 2L 2 (41.7Å). A triple chain length structure was formed in the olein fraction: α 3L (72.1Å). Crystallisaton of milk fat showed the formation of two 2L (47.3 and 41.6Å) and one 3L (72.1Å) lamellar structures with an hexagonal packing (α form). A schematic representation of the 3L packing of olein fraction was proposed to explain how a wide diversity of TG can accommodate to form a lamellar structure with a thickness of 72Å. Furthermore, the sharpness of the small-angle XRD lines associated to the α form was explained by the formation of liquid crystals of smectic type. [Copyright &y& Elsevier]

The effect of dry fractionation on pulping and pulp properties of reed canary grass was studied for two alkaline pulping processes. Multivariate data analysis was used to evaluate the influence of dry fractionation, alkali charge and cooking time on pulp yield, screening reject, drainage, fibre length distribution, kappa number and residual alkali in black liquor for kraft and soda-anthraquinone pulping of the grass. Of the factors included in the design, dry fractionation had the greatest influence on all the responses. Dry fractionation gave a pulp with higher yield, lower screening reject, lower kappa number, better drainage and reduced fines for both pulping processes. [Copyright &y& Elsevier]

Anhydrous milk fat (AMF) was fractionated by a two-stage dry fractionation process to produce three fractions: high melting (HMF), middle melting (MMF), and low melting (LMF). The HMF (m.p. 42°C) exhibited a broad melting range similar to a plastic fat. The MMF (m.p. 33°C) resembled the original AMF (m.p. 31°C), but with slightly higher solid fat content. The LMF (m.p. 16°C) was liquid at ambient temperature. Differences in the thermal properties of these fractions were attributed to the triacylglycerols (TAG) and their fatty acid composition. Saturated TAG with carbon numbers of 36-54 were concentrated in the HMF; whereas unsaturated TAG of carbon number 36-54 predominated in the LMF. Likewise, the long-chain saturated fatty acids were significantly higher and the long-chain unsaturated fatty acids were significantly lower in the HMF fraction. Binary blends of milk-fat fractions with a range of melting profiles were produced by mixing HMF with AMF, MMF, or LMF. Laboratory-prepared fractions were similar to commercially available fractions. [ABSTRACT FROM AUTHOR]

Anhydrous milk fat (AMF) was fractionated by a two-stage dry fractionation process to produce three fractions-high-(HMF), middle-(MMF), and low-melting (LMF). The effect of replacing 12.2-40% by weight of cocoa butter with these fractions on the tempering profile of milk chocolate was studied. Degree of temper was evaluated by differential scanning calorimetry, and expressed as the ratio of enthalpies of melting for higher-stability polymorphs to those of lesser stability. The degree of temper was dependent on the crystallization time and temperature, and the type and quantity of milk-fat fraction in the formulation. Chocolates containing AMF or its fractions in concentrations of up to 20 wt% (total fat basis) were tempered after a conventional thermocycling tempering process (50°C/30 min, 27.7°C/4 min, 31°C/2 min) to obtain products with good contraction and mold release properties. For those milk chocolate formulations that did not temper by the conventional method and resulted in poor contraction and mold release, a new tempering protocol was developed. Lower crystallization temperatures and/or longer holding times were required at concentrations of AMF, MMF, or LMF above 20%. Chocolate containing HMF required slightly higher crystallization temperatures because of high viscosity. Chocolates containing up to 35% HMF and up to 40% of the total weight of fat in the chocolate of AMF, MMF, and LMF were successfully tempered by adjusting crystallization time and temperature. [ABSTRACT FROM AUTHOR]

Crystallization of palm oil with and without solvent was carried out over a temperature range of 10-25°C. The yields of olein, the diglyceride contents, and compositions of the stearin and olein phases were determined by thin-layer and gas-liquid chromatography. The three major diglycerides, analyzed as C, C, and C, are mainly dipalmitoyl glycerol, palmitoyloleoyl glycerol, and dioleoyl glycerol. In crystallization without solvent, C (PP) had a strong affinity for the stearin fraction and C diglycerides concentrated in the olein phase. The partition coefficient of diglycerides between the olein and stearin phases was temperature-dependent and was influenced by the type of solvent used. Although solvent enhances the diglyceride partition into the olein phase, partitioning is more effective at low temperatures and with acetone as the solvent for fractionation. [ABSTRACT FROM AUTHOR]

The melting and crystallization behavior of blends of tripalmitin and butterfat were compared with that of butterfat fractions, which were prepared by dry fractionation and by solvent extraction. There were marked similarities in the behavior of the blends, the dry fractions and some solvent fractions. This similarity was not shared with the behavior of the hardest solvent fractions. The functionality or hard butterfat fractions seemed to derive from an enrichment in long-chain saturated triglycerides. Improved functionality could therefore be achieved equally well by blending or by fractionation. Blends of tripalmitin and butterfat could be used as model butterfat fractions, or as an alternative to butterfat fractions in some applications. [ABSTRACT FROM AUTHOR]

Although anhydrous milk fat (AMF) has excellent properties, its variable physicochemical properties and its lack of functionality restrict its uses in the food industry. A technology involving dry fractionation of AMF has been developed, and its attributes include selectivity, reliability and general application. Combining two simple and reliable technologies, i.e., multi-step fractionation and blending, it is possible to overcome functionality problems and the seasonal variations of AMF. [ABSTRACT FROM AUTHOR]

• Reconstitution of milk fat globules containing specific triacylglycerol cores. • An effective triacylglycerol analysis by HPLC-ESI-Q-TOF-MS/MS combined with PCA. • Dry fractionation for yielding fat fractions with different thermal properties. • Milk fat globule membrane, an efficient natural emulsifier for butterfat fractions. Reconstructing milk fat globules (MFG) with different-melting-temperature triacylglycerols (TAG) to improve its nutritional and functional properties has great potential for expanding industrial applications. Butterfat was fractionated by stepwise crystallization at 30, 20 and 15 °C to yield six fractions (30S, 30L, 20S, 20L, 15S and 15L). Fractions were analyzed for thermal properties and fatty acid composition. An efficient method for analyzing TAG was established using HPLC-ESI-Q-TOF-MS/MS combined with principal component analysis, and total 146 TAGs in butterfat and its fractions were identified. The melting enthalpy, melting temperature, and long-chain saturated TAG content of 30S fraction were 71.5 J/g, 42.1 °C, and 19.3%, respectively, while that of 15L fraction corresponded to 11.9 J/g, 17.1 °C and 0.1%, indicating that the butterfat was effectively separated. Then MFG were reconstituted with milk fat globule membrane and different-melting-temperature TAG cores from obtained fractions, and reconstituted MFG gave excellent microstructural stability and emulsifying activity. [ABSTRACT FROM AUTHOR]

This work investigates the molecular interactions within the main triacylglycerols constitutive of palm oil, all having a key role in the multi-step dry fractionation process. Identification of these interactions is possible thanks to the establishment of binary and ternary phase diagrams, using differential scanning calorimetry (DSC) and powder X-ray diffraction (XRD) at variable temperature. The following systems were selected: PPP-POP, PPP-OPP, PPP-POO, POP-OPP, POP-POO, OPP-POO, PPP-POP-POO and PPP-OPP-POO (P: palmitic acid and O: oleic acid), and analyzed in direct mode (heating at 5 °C/min., after melting and quenching at −60 °C), and after tempering for three months at 20 °C (tempered mode). DSC makes it possible to bring out crystallization and melting phenomena associated to polymorphic transitions, which are further characterized (crystalline forms) by XRD. The results show that unsaturated are poorly soluble in fully saturated triacylglycerols, that the intersolubility decreases in proportion to the number of unsaturated fatty acids, that positional isomerism (POP/OPP) has a major impact, that OPP may induce formation of molecular compounds and that co-crystallization properties are highly modified by tempering depending on the polymorphic properties of the systems. This provides a better understanding and allows for effective control of the palm oil dry fractionation process. [ABSTRACT FROM AUTHOR]

Pea protein dry-fractionated (PDF), pea protein isolated (PIs), soy protein isolated (SIs) and oat protein (OP) were combined in four mixes (PDF_OP, PIs_OP, PDF_PIs_OP, SIs_OP) and extruded to produce meat analogues. The ingredients strongly influenced the process conditions and the use of PDF required higher specific mechanical energy and screw speed to create fibrous texture compared to PIs and SIs. PDF can be conveniently used to produce meat analogues with a protein content of 55 g 100 g−1, which is exploitable in meat-alternatives formulation. PDF-based meat analogues showed lower hardness (13.55–18.33 N) than those produced from PIs and SIs (nearly 27 N), probably due to a more porous structure given by the natural presence of carbohydrates in the dry-fractionated ingredient. PDF_OP and PIs_PDF_OP showed a significantly lower water absorption capacity than PIs OP and SIs_OP, whereas pea-based extrudates showed high oil absorption capacity, which could be convenient to facilitate the inclusion of oil and fat in the final formulation. The sensory evaluation highlighted an intense odor and taste profile of PDF_OP, whereas the extrudates produced by protein isolates had more neutral sensory characteristics. Overall, the use of dry-fractionated protein supports the strategies to efficiently produce clean-labeled and sustainable plant-based meat analogues. [ABSTRACT FROM AUTHOR]

Dehulling 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. Image 1 • Protein-rich fractions were obtained by dry fractionation of peas and faba beans. • Dehulling had no significant impact on protein-enrichment in the fine fractions. • Dehulling increased the starch-enrichment in the coarse fractions. • Dehulling reduced the total non-starch polysaccharides in the coarse fractions. • Dehulling didn't significantly affect the techno-functional properties of fractions. [ABSTRACT FROM AUTHOR]

Dry fractionated faba bean protein-rich flour (FPR) produced by milling/air classification, and faba bean protein isolate (FPI) produced by acid extraction/isoelectric precipitation were compared in terms of composition, techno-functional properties, nutritional properties and environmental impacts. FPR had a lower protein content (64.1%, dry matter (DM)) compared to FPI (90.1%, DM), due to the inherent limitations of air classification. Of the two ingredients, FPR demonstrated superior functionality, including higher protein solubility (85%), compared to FPI (32%) at pH 7. Foaming capacity was higher for FPR, although foam stability was similar for both ingredients. FPR had greater gelling ability compared to FPI. The higher carbohydrate content of FPR may have contributed to this difference. An amino acid (AA) analysis revealed that both ingredients were low in sulfur-containing AAs, with FPR having a slightly higher level than FPI. The potential nutritional benefits of the aqueous process compared to the dry process used in this study were apparent in the higher in vitro protein digestibility (IVPD) and lower trypsin inhibitor activity (TIA) in FPI compared to FPR. Additionally, vicine/convicine were detected in FPR, but not in FPI. Furthermore, much lower levels of fermentable oligo-, di- and monosaccharides, and polyols (FODMAPs) were found in FPI compared to FPR. The life cycle assessment (LCA) revealed a lower environmental impact for FPR, partly due to the extra water and energy required for aqueous processing. However, in a comparison with cow's milk protein, both FPR and FPI were shown to have considerably lower environmental impacts. [ABSTRACT FROM AUTHOR]

Coarse (C F ) and Fine (F F ) fractions were obtained by dry fractionation (air classification) of raw micronized flour (RM) of kabuli chickpea, green pea, yellow and red lentil. Pea showed the highest phytate content in RM and C F . Stachyose was the main oligosaccharide in lentils, exceeding 50 mg g -1 , whereas raffinose (39.9 mg g -1 ) was abundant in chickpea. Antinutritional factors were significantly enriched in F F , whereas decreased in C F . Total-reflection X-ray fluorescence identified potassium as the main macronutrient in pulses. Ca was highly variable, ranging from 0.92 to 0.28 g kg -1 in pea and yellow lentil, respectively. A significant shift of minerals was observed in F F , but despite the highest phytate content, phytate:Zn ratio of lentils was lower than RM, indicating that Zn was enriched more than phytates. Yellow lentil and pea F F showed a protein content higher than 55 g 100g -1 . Dry fractionation significantly affected the physicochemical properties, indicating different potential use of fractions., Competing Interests: The authors declare no conflict of interest., (© 2021 Published by Elsevier Ltd.)

Dry milling and air classification were applied to produce three different ingredients from wheat and rye brans. Dried and pin disc-milled brans having particle size medians of 89-131 µm were air classified to produce protein- and soluble dietary fibre-enriched hybrid ingredients (median particle size 7-9 µm) and additionally brans were ultra-finely milled (median particle size 17-19 µm). The samples were characterised in regard to their composition and techno-functional properties. In air classification, protein content increased from 16.4 and 14.7% to 30.9 and 30.7% for wheat and rye brans, which corresponded to protein separation efficiencies of 18.0 and 26.9%, respectively. Concurrently, the ratio between soluble and insoluble dietary fibre increased from 0.22 to 0.85 for wheat and from 0.56 to 1.75 for rye bran. The protein- and soluble dietary fibre-enriched wheat bran fraction showed improved protein solubility at alkaline pH when compared to pin disc- and ultra-finely-milled wheat bran, whereas less difference between the wheat ingredients was observed at native and acidic pH. The protein- and soluble dietary fibre-enriched rye bran fraction exhibited lower solubility than the pin disc- or ultra-finely-milled rye brans at all the studied pH-values. Ultra-fine milling alone decreased protein solubility and increased damaged starch content when compared to the pin disc-milled brans. Both protein enrichment and ultra-fine milling improved colloidal stability in comparison to the pin disc-milled raw materials. The lowest water and oil binding capacities were obtained for the protein-enriched fractions. Ultrasound-assisted emulsification of the protein- and soluble dietary fibre-enriched fractions and the ultra-finely-milled brans revealed no major differences in the visual quality or stability of the emulsions. The results suggest that modification of the techno-functional properties of cereal brans may be acquired via both air classification and ultra-fine milling., (Copyright © 2020 The Authors. Published by Elsevier Ltd.. All rights reserved.)

Plant proteins, and specifically those from legume crops, are increasingly recognised as sustainable and functional food ingredients. In this study, we expand on the knowledge of Bambara groundnut (Vigna subterranea (L.) Verdc.) [BGN] proteins, by characterising the composition, microstructure and rheological properties of BGN protein isolates obtained via wet extraction and protein-enriched fractions obtained via dry fractionation. The BGN protein isolates were compared in the context of the major storage protein, vicilin, as previously identified. Molecular weight analysis performed with gel electrophoresis and size-exclusion chromatography coupled to light-scattering, revealed some major bands (190 kDa) and elution patterns with molecular weights (205.6-274.1 kDa) corresponding to that of BGN vicilin, whilst the thermal denaturation temperature (T p 91.1 °C, pH 7) of BGN protein isolates also coincided to that of the vicilin fraction. Furthermore, the concentration dependence of the elastic modulus G' of the BGN protein isolates, closely resembled that of BGN vicilin (both upon NaCl addition); suggesting that vicilin is the main component responsible for gelation. Confocal laser scanning and scanning electron micrographs revealed inhomogeneous aggregate structures, which implies that fractal scaling were better suited for description of the BGN protein isolate gel networks. Concerning the BGN protein-enriched fractions, both rotor and impact milling with air jet sieving and air classification, respectively, were successfully applied to separate these fractions from those high in starch; as evident from compositional analysis, particle size distributions and microscopic imaging. When considering sustainability aspects, dry fractionation could thus be a viable alternative for producing BGN protein-enriched fractions., (Copyright © 2020 The Author(s). Published by Elsevier Ltd.. All rights reserved.)