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Gelation of faba bean proteins - Effect of extraction method, pH and NaCl

Langton, Maud and Karkehabadi, Saeid and Feng, Xinmei and Johansson, Monika (2020). Gelation of faba bean proteins - Effect of extraction method, pH and NaCl. Food Hydrocolloids. 103 , 1-8
[Journal article]

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Abstract

The effect of extraction method, pH and NaCl addition on rheological properties and microstructure of heat-induced faba bean protein gels was evaluated. Gels formed at pH 7 (no NaCl) of alkaline-extracted protein had the densest and finest network structure and highest stress and strain at fracture. The high density of nodes and small pores in the protein network could contribute to those mechanical properties. In contrast, storage modulus (G') and Young's modulus were lowest for protein gels at pH 7. The gels formed at pH 5 had high G' and Young's modulus, whereas stress and strain at fracture were lower, especially for gels formed from alkaline-extracted protein. Gels formed at pH 5 with 2% NaCl had two types of internal gel network, caused by a change in solubility of 7S globulins. When the protein powder was dissolved in water, particle size was dependent on the extraction method, with alkaline extraction giving much larger protein particles than soaked extraction.

Authors/Creators:Langton, Maud and Karkehabadi, Saeid and Feng, Xinmei and Johansson, Monika
Title:Gelation of faba bean proteins - Effect of extraction method, pH and NaCl
Year of publishing :2020
Volume:103
Page range:1-8
Number of Pages:8
Publisher:Elsevier
ISSN:0268-005X
Language:English
Publication Type:Journal article
Article category:Scientific peer reviewed
Version:Published version
Copyright:Creative Commons: Attribution-Noncommercial-No Derivative Works 4.0
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 2 Engineering and Technology > 211 Other Engineering and Technologies > Food Engineering
Keywords:faba beans, gelation
URN:NBN:urn:nbn:se:slu:epsilon-p-104906
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-104906
Additional ID:
Type of IDID
DOI10.1016/j.foodhyd.2019.105622
Web of Science (WoS)000518218000025
ID Code:16790
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Department of Molecular Sciences
Deposited By: SLUpub Connector
Deposited On:27 Apr 2020 13:21
Metadata Last Modified:27 Apr 2020 13:21

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