Bakla Fasulyesinden Protein Ekstraksiyonu ve Karakterizasyonu

Faba bean (Vicia faba L.) proteins are promising ingredients for plant-based foods due to increasing interest in sustainable food systems. However, protein isolation typically relies on alkaline extraction, which often induces undesirable color darkening and alters functional properties, limiting broader food applications. This study investigated the effect of pretreatments applied prior to alkaline extraction on the quality, functionality, and color of faba bean protein isolates. Proteins extracted without pretreatment (MFBP) were compared with those obtained from bleached (BP), pressure-cooked (PCP), and bleached–pressure-cooked (BPCP) faba bean flours, with a commercial faba bean protein concentrate (CFBP) used as a reference. Protein and soluble protein contents were determined using Kjeldahl and Bradford methods, respectively. Techno-functional properties (water and oil holding capacity, foaming, and emulsification), color parameters (L*, a*, b*), structural characteristics (FTIR), and hydration behavior (TD-NMR relaxometry, T₂) were evaluated. Bleaching pretreatment applied prior to alkaline extraction effectively improved protein color while largely preserving protein content, solubility, and extraction yield. In contrast, pressure cooking significantly reduced protein recovery and solubility, effects that were further intensified when combined with bleaching (BPCP). Structural and hydration analyses confirmed that high-temperature pretreatments promoted protein aggregation and reduced water mobility. Overall, this study demonstrates that bleaching alone, when applied before alkaline extraction, represents the most effective pretreatment strategy for faba bean protein isolation, as it enhances visual quality without compromising nutritional value or techno-functional performance.