Gelation properties of a sustainably produced faba bean concentrate

JESSICA, PEREZ; ISMAEL, SANTANA; SCIAMMARO, LEONARDO PABLO; CARLOS, BENGOECHEA RUIZ; PUPPO, MARÍA CECILIA; ANTONIO, GUERRERO

Sevilla

Workshop; X Jornadas de I+D+I & 2st International Workshop on STEM. Escuela Politécnica Superior. Universidad de Sevilla.; 2023

Universidad Nacional de Sevilla

Faba bean is a crop source of high amount of gelling proteins (≅ 30% d.b.). The objective of this study was to evaluate rheological, textural and hydration properties of gels formulated at different protein contents and pH. A faba bean concentrate (FBC) of ≅ 60% protein produced by a dry fractionation method, was used (HerbaPRO FB65, Seville, Spain). FBC was dispersed in distilled water at different protein contents (10, 12, 14%) and pHs (2, 3, 5, 6, 8). Gelation of dispersions was analyzed in situ in the linear region (using a Discovery Hybrid Rheometer DHR-3, geometry: 40 mm parallel plate) by temperature ramps (25 to 95 ºC) and frequency sweeps before and after thermal treatment. Texture (TPA) and water holding capacity of gels prepared in a water bath (95ºC-30 min), cooled and stored (4ºC-24 h) were characterized. Heating increased viscoelastic properties, mainly at high protein contents, and cooling reinforced gel structures. An acid-induced gelation before heating was detected at pH 2 (low E”/E’) 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.