{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/137837"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/137837","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Characterization of Fava Bean Hydrolysates for Future Use in Protein Enriched Beverages","abstract":"Fava beans (Vicia faba), a member of the Fabaceae family, are a nutrient-dense legume with growing potential as an ingredient in plant-based, non-dairy beverages. Their high protein content and balanced amino acid profile make them a promising alternative to whey protein, which is non-vegan and a common allergen. This study aimed to determine how partial hydrolysis of fava bean protein isolate using the food-grade enzyme Alcalase affects its solubility in acidic beverages, and to identify key volatile compounds contributing to flavor. Protein hydrolysis was carried out at 50 °C for 40 minutes, with samples collected at 0, 20, and 40 minutes. Hydrolysis was monitored using sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE), which revealed extensive protein breakdown within the first 20 minutes, with molecular weights shifting primarily into the 10–20 kDa range. Solubility testing across pH values showed that the hydrolyzed protein retained significantly higher solubility in acidic conditions (pH 3–5) compared to the non-hydrolyzed control. Volatile and aroma-active compounds were characterized using solid-phase microextraction gas chromatography–mass spectrometry, and olfactometry (SPME-GCMS, SPME-GCO) was used to identify key volatile compounds, including aldehydes (hexanal, nonanal), alcohols (1-octen-3-ol), and furans (2-pentylfuran). Hexanal was present in all samples, while 2-pentylfuran produced the most prominent peak, with green bean, nutty, and vegetable-like flavor","abstract_html":"Fava beans (Vicia faba), a member of the Fabaceae family, are a nutrient-dense legume with growing potential as an ingredient in plant-based, non-dairy beverages. Their high protein content and balanced amino acid profile make them a promising alternative to whey protein, which is non-vegan and a common allergen. This study aimed to determine how partial hydrolysis of fava bean protein isolate using the food-grade enzyme Alcalase affects its solubility in acidic beverages, and to identify key volatile compounds contributing to flavor. Protein hydrolysis was carried out at 50 °C for 40 minutes, with samples collected at 0, 20, and 40 minutes. Hydrolysis was monitored using sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE), which revealed extensive protein breakdown within the first 20 minutes, with molecular weights shifting primarily into the 10–20 kDa range. Solubility testing across pH values showed that the hydrolyzed protein retained significantly higher solubility in acidic conditions (pH 3–5) compared to the non-hydrolyzed control. Volatile and aroma-active compounds were characterized using solid-phase microextraction gas chromatography–mass spectrometry, and olfactometry (SPME-GCMS, SPME-GCO) was used to identify key volatile compounds, including aldehydes (hexanal, nonanal), alcohols (1-octen-3-ol), and furans (2-pentylfuran). Hexanal was present in all samples, while 2-pentylfuran produced the most prominent peak, with green bean, nutty, and vegetable-like flavor","abstract_has_math":false,"creators":["Williams, Anarra Denise"],"institution":"Virginia Tech","degree_name":"Master of Science in Life Sciences","degree_level":"masters","degree_discipline":"Food Science and Technology","degree_department":"Food Science and Technology","school":null,"contributors":[],"advisors":[],"committee_chairs":["O'Keefe, Sean F.","Boyer, Renee Raiden"],"committee_members":["Vieira Carneiro, Renata Caroline","Yin, Yun"],"year":2025,"date_issued":"2025-09-26","date_published":"2025-09-26","updated_at":"2026-07-22T22:20:32Z","subjects":["fava bean","protein","beverage"],"languages":["en"],"rights":["Creative Commons Attribution-NoDerivatives 4.0 International"],"rights_urls":["http://creativecommons.org/licenses/by-nd/4.0/"],"identifier_entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["vt_gsexam:44531"],"render_values":[{"text":"vt_gsexam:44531","href":null,"code":true}]}]},"links":{"outbound_url":"https://hdl.handle.net/10919/137837","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.committeechair","label":"Committee Chair","values":["O'Keefe, Sean F.","Boyer, Renee Raiden"]},{"key":"dc:contributor.committeemember","label":"Committee Member","values":["Vieira Carneiro, Renata Caroline","Yin, Yun"]},{"key":"dc:contributor.department","label":"Department","values":["Food Science and Technology"]},{"key":"dc:creator","label":"Author","values":["Williams, Anarra Denise"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2025-09-27T08:00:17Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2025-09-27T08:00:17Z"]},{"key":"dc:date.issued","label":"Date","values":["2025-09-26"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Tech"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science and Technology"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science in Life Sciences"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["fava bean","protein","beverage"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["Creative Commons Attribution-NoDerivatives 4.0 International"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://creativecommons.org/licenses/by-nd/4.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.other","label":"Dc Identifier Other","values":["vt_gsexam:44531"]},{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://hdl.handle.net/10919/137837"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["Fava beans (Vicia faba), a member of the Fabaceae family, are a nutrient-dense legume with growing potential as an ingredient in plant-based, non-dairy beverages. Their high protein content and balanced amino acid profile make them a promising alternative to whey protein, which is non-vegan and a common allergen. This study aimed to determine how partial hydrolysis of fava bean protein isolate using the food-grade enzyme Alcalase affects its solubility in acidic beverages, and to identify key volatile compounds contributing to flavor. Protein hydrolysis was carried out at 50 °C for 40 minutes, with samples collected at 0, 20, and 40 minutes. Hydrolysis was monitored using sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE), which revealed extensive protein breakdown within the first 20 minutes, with molecular weights shifting primarily into the 10–20 kDa range. Solubility testing across pH values showed that the hydrolyzed protein retained significantly higher solubility in acidic conditions (pH 3–5) compared to the non-hydrolyzed control. Volatile and aroma-active compounds were characterized using solid-phase microextraction gas chromatography–mass spectrometry, and olfactometry (SPME-GCMS, SPME-GCO) was used to identify key volatile compounds, including aldehydes (hexanal, nonanal), alcohols (1-octen-3-ol), and furans (2-pentylfuran). Hexanal was present in all samples, while 2-pentylfuran produced the most prominent peak, with green bean, nutty, and vegetable-like flavor"]},{"key":"dc:description.abstractgeneral","label":"General Abstract","values":["Fava beans are a nutrient-rich legume eaten around the world, especially in the Middle East and West Africa. They are naturally high in protein, which makes them a promising ingredient for plant-based milk and other dairy-free drinks. Unlike soy or almond milk, fava beans are not a major allergen, and they can offer more protein than many plant-based options currently available in stores. This study tested whether breaking down fava bean protein with a food-safe enzyme called Alcalase could both improve how well it dissolves in acidic drinks, such as fruit-based protein beverages, and reveal which compounds contribute to its flavor. We treated fava bean protein isolate for up to 40 minutes and compared it to untreated samples. The treated protein stayed more soluble in low-pH conditions, which is important for making smooth, stable drinks. We also measured flavor compounds using solid-phase microextraction gas chromatography–mass spectrometry and olfactometry (SPME-GCMS and SPME-GCO) and consistently found two key ones, hexanal and 2-pentylfuran. Hexanal had a grassy, beany aroma, while 2-pentylfuran had a green bean, nutty, and vegetable smell. Enzyme treatment changed the balance between these compounds compared to untreated protein, showing that flavor can shift even if the overall profile stays similar. These results suggest that fava bean protein, when processed correctly, can be used to create new, higher-protein plant-based beverages that are vegan, nutritious, and free from common allergens. By improving both solubility and flavor, this research supports the development of more sustainable and appealing plant-based options for consumers."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science in Life Sciences"]},{"key":"dc:format.medium","label":"Dc Format Medium","values":["ETD"]},{"key":"dc:title","label":"Title","values":["Characterization of Fava Bean Hydrolysates for Future Use in Protein Enriched Beverages"]}]}],"canonical_facts":{"dc:contributor.committeechair":["O'Keefe, Sean F.","Boyer, Renee Raiden"],"dc:contributor.committeemember":["Vieira Carneiro, Renata Caroline","Yin, Yun"],"dc:contributor.department":["Food Science and Technology"],"dc:creator":["Williams, Anarra Denise"],"dc:date.accessioned":["2025-09-27T08:00:17Z"],"dc:date.available":["2025-09-27T08:00:17Z"],"dc:date.issued":["2025-09-26"],"dc:description.abstract":["Fava beans (Vicia faba), a member of the Fabaceae family, are a nutrient-dense legume with growing potential as an ingredient in plant-based, non-dairy beverages. Their high protein content and balanced amino acid profile make them a promising alternative to whey protein, which is non-vegan and a common allergen. This study aimed to determine how partial hydrolysis of fava bean protein isolate using the food-grade enzyme Alcalase affects its solubility in acidic beverages, and to identify key volatile compounds contributing to flavor. Protein hydrolysis was carried out at 50 °C for 40 minutes, with samples collected at 0, 20, and 40 minutes. Hydrolysis was monitored using sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE), which revealed extensive protein breakdown within the first 20 minutes, with molecular weights shifting primarily into the 10–20 kDa range. Solubility testing across pH values showed that the hydrolyzed protein retained significantly higher solubility in acidic conditions (pH 3–5) compared to the non-hydrolyzed control. Volatile and aroma-active compounds were characterized using solid-phase microextraction gas chromatography–mass spectrometry, and olfactometry (SPME-GCMS, SPME-GCO) was used to identify key volatile compounds, including aldehydes (hexanal, nonanal), alcohols (1-octen-3-ol), and furans (2-pentylfuran). Hexanal was present in all samples, while 2-pentylfuran produced the most prominent peak, with green bean, nutty, and vegetable-like flavor"],"dc:description.abstractgeneral":["Fava beans are a nutrient-rich legume eaten around the world, especially in the Middle East and West Africa. They are naturally high in protein, which makes them a promising ingredient for plant-based milk and other dairy-free drinks. Unlike soy or almond milk, fava beans are not a major allergen, and they can offer more protein than many plant-based options currently available in stores. This study tested whether breaking down fava bean protein with a food-safe enzyme called Alcalase could both improve how well it dissolves in acidic drinks, such as fruit-based protein beverages, and reveal which compounds contribute to its flavor. We treated fava bean protein isolate for up to 40 minutes and compared it to untreated samples. The treated protein stayed more soluble in low-pH conditions, which is important for making smooth, stable drinks. We also measured flavor compounds using solid-phase microextraction gas chromatography–mass spectrometry and olfactometry (SPME-GCMS and SPME-GCO) and consistently found two key ones, hexanal and 2-pentylfuran. Hexanal had a grassy, beany aroma, while 2-pentylfuran had a green bean, nutty, and vegetable smell. Enzyme treatment changed the balance between these compounds compared to untreated protein, showing that flavor can shift even if the overall profile stays similar. These results suggest that fava bean protein, when processed correctly, can be used to create new, higher-protein plant-based beverages that are vegan, nutritious, and free from common allergens. By improving both solubility and flavor, this research supports the development of more sustainable and appealing plant-based options for consumers."],"dc:description.degree":["Master of Science in Life Sciences"],"dc:format.medium":["ETD"],"dc:identifier.other":["vt_gsexam:44531"],"dc:identifier.uri":["https://hdl.handle.net/10919/137837"],"dc:language.iso":["en"],"dc:publisher":["Virginia Tech"],"dc:rights":["Creative Commons Attribution-NoDerivatives 4.0 International"],"dc:rights.uri":["http://creativecommons.org/licenses/by-nd/4.0/"],"dc:subject":["fava bean","protein","beverage"],"dc:title":["Characterization of Fava Bean Hydrolysates for Future Use in Protein Enriched Beverages"],"dc:type":["Thesis"],"thesis:degree_discipline":["Food Science and Technology"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science in Life Sciences"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:20:32Z"}