Producción CyT
Gelation properties of a sustainably produced faba bean concentrate
Capitulo de Libro
Autoría:
PEREZ, JESSICA NOELIA ; Santana L. ; Sciammaro L. ; Bengoechea C. ; Puppo M. C. ; Guerrero A.Fecha:
2024Editorial y Lugar de Edición:
Springer Nature Switzerland AGLibro:
Recent Advances and Emerging Challenges in STEM (pp. 76-85)Springer Nature Switzerland AG
ISBN:
9783031641053Resumen *
Abstract. Fava bean is a crop source of gelling proteins (≅ 30% d.b.). This study aimed to evaluate rheological, textural and hydration properties of gels for-mulated at different protein contents and pH. A Faba bean concentrate (FB) of ≅ 60% protein produced by a dry fractionation method, was used (HerbaPRO FB65, Seville, Spain). FB was dispersed in distilled water at different protein contents (10, 12, 14%) and pHs (2, 3, 4, 5, 6, 8). Gelation of dispersions was an-alyzed in situ in the linear region (using a Discovery Hybrid Rheometer DHR-3, geometry: 40 mm parallel plate) by temperature ramps (25 to 95 °C) and frequen-cy sweeps before and after thermal treatment. Texture (TPA) and water holding capacity of gels prepared in a water bath (95 °C-30 min), cooled and stored (4 °C-24 h) were characterized. Heating increased viscoelastic properties, mainly at high protein contents, and cooling reinforced gel structures. An acid-induced ge-lation before heating was detected at pH 2 (low G”/G’) but the 14%-pH 5 gel presented the highest reinforced structure. Soft cohesive gels (TPA) at 14%-pH 8 were obtained. The potential use of these proteins in human plant-based foods was highlighted. Información suministrada por el agente en SIGEVAPalabras Clave
Proteins, GelsFaba beanWater Holding CapacityTextureViscoelasticity