Modification of Faba Bean Protein Gels Using Thermal Treatment and Calcium Sulphate

Q1 Agricultural and Biological Sciences
Legume Science Pub Date : 2025-05-19 DOI:10.1002/leg3.70032
Andreas Hopf, Deepa Agarwal, Daniel J. Skylas, Peter Valtchev, Chris Whiteway, Roman Buckow, Fariba Dehghani
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Abstract

Faba bean protein concentrate (FPC) offers promising applications in the food industry, particularly in the formulation of plant-based meat and dairy alternatives, because of its versatile functional characteristics. This study examined the impact of thermal treatment on functional properties of FPC and the textural properties of its gels when using CaSO4 as a coagulant. The thermal treatment involved a 30-min saturated steam treatment at 100°C in a commercial combination oven, followed by 10 min of fluidised-bed drying at 140°C, applied to dehulled faba bean seed material prior to dry fractionation. The functional properties of untreated and thermally treated FPCs, including protein solubility and water-holding capacity, were assessed. Subsequently, heat-induced gels were prepared with the faba bean protein material concentrations ranging from 12% to 16% w/w and CaSO4 concentrations from 0.0% to 0.5% w/w and analysed for water-holding capacity, pH, textural and rheological properties. Thermal treatment resulted in a 32% reduction in protein solubility of the FPCs, while enhancing water-holding capacity by 2.2-fold. Gels formed with thermally treated FPC exhibited significantly higher stiffness and hardness, as well as altered rheological properties, including higher storage, loss modulus, yield stress and flow stress. The combination of thermal treatment and CaSO4 significantly improved the textural and rheological properties of the gels, suggesting a synergistic effect. These findings demonstrate the potential of thermal treatment and salt coagulants to modulate the gelation properties of pulse protein concentrates, offering sustainable strategies for developing plant-based edible gels with enhanced functionality.

热处理和硫酸钙改性蚕豆蛋白凝胶
蚕豆浓缩蛋白(FPC)在食品工业中具有广阔的应用前景,特别是在植物性肉类和乳制品替代品的配方中,因为它具有多种功能特性。本研究考察了以CaSO4为混凝剂时,热处理对FPC功能性能及其凝胶结构性能的影响。热处理包括在商业组合烘箱中100°C下进行30分钟的饱和蒸汽处理,然后在140°C下进行10分钟的流化床干燥,在干燥分馏之前应用于脱壳蚕豆种子材料。对未经处理和热处理的fpc的功能特性进行了评估,包括蛋白质溶解度和保水能力。随后,以蚕豆蛋白材料的浓度为12% ~ 16% w/w, CaSO4的浓度为0.0% ~ 0.5% w/w制备热诱导凝胶,分析其保水能力、pH值、结构和流变性能。热处理导致fpc的蛋白质溶解度降低32%,而保水能力提高2.2倍。经过热处理的FPC形成的凝胶具有更高的刚度和硬度,并且流变特性发生了变化,包括更高的储存、损失模量、屈服应力和流动应力。热处理和CaSO4的结合显著改善了凝胶的结构和流变性能,显示出协同效应。这些发现证明了热处理和盐絮凝剂调节脉冲蛋白浓缩物凝胶特性的潜力,为开发具有增强功能的植物性可食用凝胶提供了可持续的策略。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Legume Science
Legume Science Agricultural and Biological Sciences-Plant Science
CiteScore
7.90
自引率
0.00%
发文量
32
审稿时长
6 weeks
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