Abstract:Fresh broad beans were processed to clarify the differential effects of five drying methods (vacuum drying, vacuum freeze-drying, blow drying, natural air drying, and pan drying) on the chemical composition and protein functionality. The effects on chemical components (including crude fiber, polysaccharides, essential amino acids, and total polyphenols) and protein functionality (including solubility, foaming capacity, emulsifying stability, water-holding capacity, and viscosity) were systematically analyzed. The vacuum-dried products demonstrated the highest contents of crude fiber (3.79%), polysaccharides (3.75 mg/g), and essential amino acids (20.37%). Pan-dried samples exhibited the highest maximum total polyphenol level (3.83 mg/g), whereas vacuum freeze-dried beans demonstrated the highest soluble protein content (12.77%). Vacuum freeze-drying minimally affected protein functionality, resulting in products that demonstrated superior solubility (0.087 mg/mL), foaming capacity (27.95%), oil absorption (10.00 mg/mL), and gel retention (19.17 g) compared to beans dried using other methods (P<0.05). There are distinct advantages to using vacuum drying for nutrient preservation, as well as vacuum freeze-drying for maintaining protein functionality. The findings of this study provide scientific guidance for selecting appropriate drying technologies in bean processing and establish the theoretical foundation for targeted production of functional broad bean products.
