Modifying Emulsification Traits of Faba Bean Isolates via Subcritical Water Controlled Thermal Hydrolysis

Advances in Food Science and Technology | Vol. 14, No. 8, August 2026 | pp. 067–072

DOI: 10.46882/2026/AFST/000251

Article Type: Original Research Paper

Title: Modifying Emulsification Traits of Faba Bean Isolates via Subcritical Water Controlled Thermal Hydrolysis

Names of Authors: Liam O'Donnell¹, Chinedu Aliyu²

Authors’ Affiliations: ¹School of Food Science, Trinity College Dublin, Dublin, Ireland; ²Department of Food Science and Technology, University of Nigeria, Nsukka, Nigeria

Abstract: Abstract: Native faba bean protein isolates exhibit compact globular configurations that restrict their adsorption speeds at oil-water boundaries, leading to weak stability profiles within beverage systems. This research implemented controlled thermal hydrolysis under subcritical water conditions (110 °C to 150 °C at 1.5 MPa) to open the protein architecture and optimize its emulsification traits. The structural alterations were monitored through size-exclusion chromatography and surface hydrophobicity evaluations. Treating the protein suspensions at 130 °C for 10 min halved corporate molecular weight parameters, exposing hidden hydrophobic amino acid groups. The functional assessments show that modified hydrolysates achieved a 64.2% increase in emulsifying activity index compared to native isolates. Droplet diameter monitoring confirmed that the resulting oil-in-water mixtures remained stable across multiple environmental stress cycles, completely resisting heat-induced creaming at 80 °C. This subcritical green modification protocol provides an efficient approach to tailoring clean-label plant proteins for high-stability liquid applications.

Keywords: Faba Bean Protein, Subcritical Water, Thermal Hydrolysis, Emulsifying Properties, Surface Hydrophobicity, Plant Proteins

Manuscript Timeline: Received: April 18, 2026; Revised: June 24, 2026; Accepted: July 28, 2026; Published: August 30, 2026

Citation: O'Donnell, L., & Aliyu, C. (2026). Modifying Emulsification Traits of Faba Bean Isolates via Subcritical Water Controlled Thermal Hydrolysis. Advances in Food Science and Technology, 14(8), 067–072. DOI: 10.46882/2026/AFST/000251

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