Gelation properties of a sustainably produced faba bean concentrate

PEREZ J.; SANTANA L.; SCIAMMARO L.; BENGOECHEA C.; PUPPO M. C.; GUERRERO A.

Sevilla

Workshop; X Jornadas de I+D+i y II International Workshop on STEM; 2023

Escuela Politecnica Superior de la Universidad de Sevilla

X jornadas de I+D+i & 2nd International Workshop on STEM y VII Jornadas del Programa de Doctorado en Instalaciones y Sistemas para la Industria (Curso 2023/24) Gelation properties of a sustainably produced faba bean concentrate Jessica Pérez 1, Ismael Santana 2, Leonardo Sciammaro 1, Carlos Bengoechea 2, Cecilia Puppo 1, Antonio Guerrero 2,* 1 Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA - UNLP - CONICET), C/47 y 116, 1900 La Plata, Argentina 2 Universidad de Sevilla, Escuela Politécnica Superior, Departamento de Ingeniería Química, C/Virgen de Africa 7, 41011 Sevilla, España * Correspondence: aguerrero@us.es; teléfono: +34- 954557179 Abstract: 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. Keywords: faba bean; proteins; gels; viscoelasticity; texture; water holding capacity