Exploring Osborne fractionation and laboratory/pilot scale technologies (conventional extraction, ultrasound-assisted extraction, high-pressure processing and hydrodynamic cavitation) for protein extraction from faba bean (Vicia faba L.)

This study explores Osborne fractionation of proteins of Vicia faba L. variety ' Lynx', the extraction of protein by laboratory scale technologies (conventional extraction (CE), ultrasound-assisted extraction (UAE) and high-pressure processing (HPP)) and the scale-up of the most efficient extraction and post-extraction processing method at pilot scale through hydrodynamic cavitation (HDC). Osborne fractionation revealed that the highest amount of protein was extracted with distilled water, namely albumins; followed by glutelin, globulin and prolamin. UAE using distilled water generated the highest protein content in the isolate (R-J84%) compared to HPP (R-J63%). HDC with distilled water, 20 passes and post-extraction by isoelectric precipitation achieved protein contents and recovery rates of approximately 89% and 72%, respectively. Scanning electron microscopic images revealed that cavitation technologies were capable of facilitating an efficient separation of starch and protein bodies leading to higher protein extraction compared to the other methods explored.