Major differences in functional properties of starch/fibre-rich co-products from wet compared with dry fractionation of five dehulled legumes

Ruoxin Liu; Bernadine M Flanagan; Vishal Ratanpaul; Michael J Gidley

doi:10.1016/j.foodres.2026.119115

$Major differences in functional properties of starch/fibre-rich co-products from wet compared with dry fractionation of five dehulled legumes$

Journal article

Open access

Peer reviewed

Major differences in functional properties of starch/fibre-rich co-products from wet compared with dry fractionation of five dehulled legumes

Ruoxin Liu, Bernadine M Flanagan, Vishal Ratanpaul and Michael J Gidley

Food Research International, Vol.235, pp.1-11

2026

DOI: https://doi.org/10.1016/j.foodres.2026.119115

PMID: 42083181

Files and links (1)

pdf

1-s2.0-S0963996926007921-main5.16 MBDownload View

Published Version Open Access CC BY V4.0

Abstract

legumes

dry fractionation

wet fractionation

side-stream

functional properties

The growing demand for sustainable protein alternatives has increased interest in legume-derived proteins. Dry and wet fractionation are widely used to obtain protein-rich fractions from legumes, but they also generate substantial co-products that are underutilised. The valorisation of these co-products is essential for enhancing resource efficiency and sustainability in legume fractionation. Five dehulled legumes (Desi chickpea, Kabuli chickpea, mung bean, faba bean and lupin) were subjected to dry fractionation (air classification) and wet fractionation (isoelectric point precipitation). Their co-products, coarse fractions (dry), and non-solubilised fractions (wet), were characterised for yield, composition, particle size distribution, pasting behaviour, and other functional properties (water- and oil-holding capacity, swelling power, water solubility index, foaming properties and emulsifying properties). Dry-fractionated coarse fractions exhibited comparable functionalities to dehulled flours (0.7-1.5×), while wet-isolated non-solubilised fractions were distinctly different from flours, displaying higher pasting viscosity (∼2×), water holding capacity (1.5-3.5×) and oil holding capacity (1.5-5×), but lower foaming capacity (∼0.1×) and emulsifying activity (<0.1×). These differences are proposed to be due to the superior ability of alkali-based wet fractionation to dissociate starch/protein/fibre aggregates compared with milling and air classification. The results suggest that dry-fractionated co-products may be considered as flour substitutes in food applications, while wet-fractionated starch/fibre-rich co-products provide food ingredient functionalities related to water and oil structuring both before and after cooking without emulsification or foaming.

Details

Title: Major differences in functional properties of starch/fibre-rich co-products from wet compared with dry fractionation of five dehulled legumes
Authors: Ruoxin Liu - The University of Queensland
Bernadine M Flanagan - The University of Queensland
Vishal Ratanpaul - University of the Sunshine Coast
Michael J Gidley (Corresponding Author) - The University of Queensland
Publication details: Food Research International, Vol.235, pp.1-11
Publisher: Elsevier Ltd
Date published: 2026
DOI: 10.1016/j.foodres.2026.119115
ISSN: 1873-7145
PMID: 42083181
Data Availability: Data will be made available on request.
Grant note: The authors acknowledge financial support for a scholarship to RL from the China Scholarship Council, the University of Queensland and Australia's Food and Beverage Accelerator.
Organisation Unit: School of Science, Technology and Engineering; Centre for Bioinnovation
Language: English
Record Identifier: 991228952402621
Output Type: Journal article

Metrics

1 Record Views