| 1
|
Introduction |
| 1.1
|
History |
| 1.2
|
Producing regions and
agricultural production |
| 1.3
|
Utilization of faba
beans |
| |
|
| 2
|
Chemical composition |
| 2.1
|
Mature faba bean seeds |
| 2.2
|
Faba bean hulls |
| 2.3
|
Influence of varieties
and cultivation |
| 2.4
|
Germination effect |
| |
|
| 3
|
Biologically active
substances |
| 3.1
|
Phenolic compounds |
| 3.1.1
|
Phenolic acids |
| 3.1.2
|
Flavonoids |
| 3.1.2.1
|
Tannins |
| 3.1.2.2
|
Chemical and biochemical
reactions |
| 3.1.3
|
Physiological effects |
| 3.1.4.1
|
Sensory properties of
phenolic acids and their reaction products |
| 3.1.4.2
|
Choleretic action of
phenolic acids |
| 3.1.4.3
|
Toxicity of phenolic
acids |
| 3.1.4.4
|
Influence of the
proanthocyanidins on digestibility and absorption of nutrients and
minerals; toxicity of proanthocyanidins |
| 3.1.4.5
|
Effects of estrogenic,
specific enzyme inhibiting and antioxidant activity of flavonoids and
their gentoxicity |
| 3.2
|
Phytic acid |
| 3.2.1
|
Salt formation and
interaction with proteins |
| 3.2.2
|
Content of faba beans
and their products |
| 3.2.3
|
Nutritional action |
| 3.3
|
Protease inhibitors |
| 3.3.1
|
Properties and protease
inhibiting activity |
| 3.3.2
|
Nutritional action |
| 3.4
|
Lectins |
| 3.4.1
|
Properties |
| 3.4.2
|
Hemagglutinating
activity |
| 3.5
|
Vicine and convicine
(favism) |
| 3.5.1
|
Structure, solubility,
hydrolysis and oxidation, absorption |
| 3.5.2
|
Isouramil as catalyser
of the oxygen oxidation of glutathione |
| 3.5.3
|
Active mechanism of
pyrimidines of faba beans on erythrocytes |
| 3.5.4
|
Favism |
| 3.5.5
|
Vicine and convicine
content of faba beans and corresponding products |
| 3.6
|
Flatulence causing
carbohydrates |
| 3.7
|
Further substances |
| 3.7.1
|
Enzymes |
| 3.7.1.1
|
Lipoxygenase |
| 3.7.1.2
|
alpha-Galactosidase |
| 3.7.1.3
|
Galactokinase |
| 3.7.1.4
|
Phospholipase |
| 3.7.2
|
Lipids and sterols |
| 3.7.3
|
Saponins (oleanan
derivatives) |
| 3.7.4
|
Mycotoxins,
phytoalexins, fabatins, cyanogenic glucosides, 4-chlor-6-methoxyindole,
pancreas lipase activators or inhibitors |
| 3.7.5
|
Carcinogenic
polyaromatics, heavy metals, radionucleotides and insecticides |
| 3.7.6
|
Nucleic acids, vitamins,
pyrroloquinolinequinole (methoxatine), L-3.4 dihydroxyphenylalanine
(levodopa, dopa) and epsilon-N-pyrrolylleucine |
| |
|
| 4
|
Production of protein
and starch products |
| 4.1
|
Whole and dehulled faba
beans |
| 4.2
|
Faba bean flour |
| 4.2.1
|
Milling of dehulled faba
beans |
| 4.2.2
|
Modification of faba
bean flour |
| 4.2.3
|
Off-flavour of faba bean
products |
| 4.3
|
Enrichment of protein
and starch by air classification, production of faba bean protein
concentrates and faba bean starch |
| 4.4
|
Protein isolation by wet
processes |
| 4.5
|
Protein modification |
| 4.6
|
Functional properties of
various modified faba bean protein isolates |
| 4.6.1
|
Protein solubility |
| 4.6.2
|
Viscosity behaviour |
| 4.6.3
|
Gel formation and gel
properties at pH 2.0 to 3.5 |
| 4.6.4
|
Foaming and foam
properties |
| 4.6.5
|
Further functional
properties |
| 4.7
|
Process specification of
the isolation of protein and starch of faba beans by the wet process |
| 4.7.1
|
Processing steps |
| 4.7.2
|
Preparation of faba bean
protein isolate |
| 4.7.3
|
Yield and mass balance |
| |
|
| 5
|
Properties of
proteins and starch |
| 5.1
|
Proteins |
| 5.1.1
|
Composition of globulin
fraction |
| 5.1.2
|
Vicilin and legumin |
| 5.1.3
|
Properties of globulins |
| 5.1.4
|
Properties of whole
globulin fraction (faba bean protein isolate) |
| 5.2
|
Starch |
| 5.2.1
|
Morphology and physical
structure of starch granules |
| 5.2.2
|
Composition of
fractional faba bean starch |
| 5.2.3
|
Properties of amylose
and amylopectin |
| 5.2.4
|
Functional properties of
faba bean starch |
| |
|
| 6
|
Modification of
protein functionality |
| 6.1
|
Chemical modification |
| 6.1.1
|
Acetylation |
| 6.1.1.1
|
Solubility |
| 6.1.1.2
|
Interfacial behaviour |
| 6.1.1.2.1
|
Air-water interfaces |
| 6.1.1.2.2
|
Oil-water interfaces |
| 6.1.1.2.3
|
Emulsifying properties |
| 6.1.1.3
|
Viscosity behaviour |
| 6.1.1.4
|
Gel properties |
| 6.1.1.5
|
Mixtures with other
gelling agents |
| 6.1.2
|
Succinylation |
| 6.1.2.1
|
Interfacial behaviour |
| 6.1.2.1.1
|
Air-water interfaces |
| 6.1.2.1.2
|
Oil-water interfaces |
| 6.1.2.2
|
Other functional
properties |
| 6.1.3
|
Reaction with aldehydes |
| 6.1.3.1
|
Reaction in homogenous
phase |
| 6.1.3.2
|
Reaction in heterogenous
phase |
| 6.2
|
Enzymatic modification |
| 6.2.1
|
Faba bean protein
isolate |
| 6.2.2
|
Modified faba bean
protein and legumin |
| 6.2.2.1
|
Hydrolysis with
chymotrypsin |
| 6.2.2.2
|
Hydrolysis with trypsin |
| 6.2.3
|
Total hydrolysis with
pepsin and trypsin |
| 6.2.4
|
Plastein reaction |
| 6.2.5
|
Changing the gelation of
faba bean protein with transglutaminase |
| 6.3
|
Partial denaturation by
pH and by heating |
| 6.3.1
|
Acidic denaturation |
| 6.3.2
|
Alkaline denaturation |
| 6.3.3
|
Heat denaturation |
| 6.4
|
Formation of
protein-polysaccharide complexes |
| 6.5
|
Mechanical modification |
| 6.6
|
Modification by high
pressure homogenizer |
| 6.7
|
Interaction with neutral
salts |
| 6.8
|
Genetic engineering of
faba bean proteins |
| |
|
| 7
|
Protein and starch as
food resources and additives |
| 7.1
|
Preparation of spun
protein fibres |
| 7.1.1
|
Flow behaviour of
alkaline protein suspensions |
| 7.1.2
|
Fibre formation by
spinning af alkaline protein suspensions |
| 7.1.3
|
Functional properties of
spun protein fibres and their modification by additional treatment |
| 7.1.4
|
Formation of fibrous
gels in a coagulation bath |
| 7.2
|
Preparation of extruded
and drum-dried protein products - functional properties |
| 7.3
|
Faba bean products as
meat extender |
| 7.3.1
|
Influence of faba bean
flour, protein isolates and their modified products, and faba bean
starch, on meat emulsion properties |
| 7.3.2
|
Influence of faba bean
protein concentrates on the properties of cooked minced meat |
| 7.3.3
|
Influence of extruded
faba bean products on the properties of cooked meat emulsions |
| 7.3.4
|
Influence of extruded
faba bean products on the properties of fried minced meat (German
beefsteak) |
| 7.3.5
|
Processing of protein
products - preparation of meat analoges |
| 7.4
|
Faba bean products as
fish meat extenders |
| 7.5
|
Utilization of faba bean
protein in food emulsions |
| 7.5.1
|
Oil-in-water emulsions |
| 7.5.2
|
Water-in-oil emulsions |
| 7.6
|
Application of faba bean
products in bread, noodles and blancmange |
| 7.7
|
Application of faba bean
products in confectionary |
| 7.8
|
Use of faba bean
products as nut-like products |
| 7.9
|
Faba beans in
traditional foods |
| 7.9.1
|
Pretreatment of faba
beans |
| 7.9.2
|
Faba beans in
traditional dishes |
| 7.9.2.1
|
Traditional
non-fermented dishes |
| 7.9.2.2
|
Traditional fermented
dishes |
| |
|
| 8
|
Protein value and
toxicological evaluation of faba bean products |
| 8.1
|
Protein value |
| 8.1.1
|
Faba bean preparations
of the Middle East (faba bean flour, protein concentrate and isolate) |
| 8.1.2
|
Acetylated faba bean
protein isolates |
| 8.1.3
|
Succinylated faba bean
protein isolates |
| 8.1.4
|
Extruded faba bean
protein products and spun fibres of faba bean protein isolate/casein
(1/1); protein modifications by heat denaturation, alkaline treatment
and reaction with dialdehyde starch, aluminium ions or isothiocyanates |
| 8.1.5
|
Meat analogs from spun
fibres of faba bean protein isolate/casein (1/1) or faba bean
concentrate; potato chips, bread and tofu prepared using faba bean
protein concentrate |
| 8.2
|
Toxicological evaluation
of products from dehulled faba beans |
| |
|
|
|
References |
|
|
Index |
