Home About Browse Search
Svenska


Effect of starch and fibre on faba bean protein gel characteristics

Johansson, Mathias and Johansson, Daniel and Strom, Anna and Rydén, Jesper and Nilsson, Klara and Karlsson, Jakob and Moriana, Rosana and Langton, Maud (2022). Effect of starch and fibre on faba bean protein gel characteristics. Food Hydrocolloids. 131 , 107741
[Research article]

[img] PDF
7MB

Abstract

Faba bean is a promising alternative to soybean for production of protein-rich plant-based foods. Increased understanding of the gelling behaviour of non-soy legumes can facilitate development of novel plant-based foods based on other legumes, such as faba bean. A mixture design was used in this study to evaluate the effect of different proportions of protein, starch and fibre fractions extracted from faba beans on gelation properties, texture and microstructure of the resulting gels. Large deformation properties, in terms of fracture stress and fracture strain, decreased as fibre and/or starch replaced protein. In contrast, Young's modulus and storage modulus increased with substitution of the protein. Light microscopy revealed that for all gels, protein remained the continuous phase within the region studied (65-100% protein fraction, 0-35% starch fraction, 0-10% fibre fraction in total flour added). Swollen and deformed starch granules were distributed throughout the mixed gels with added starch. Leaked amylose aggregated on starch and fibre surfaces and in small cavities (<1 mu m) throughout the protein network. No clear difference between samples in protein network structure was observed by scanning electron microscopy. The reduction in large deformation properties was tentatively attributed to inhomogeneities created by the added starch and fibre. The increase in small deformation properties was hypothesised to be affected by water adsorption and moisture stability through the starch and fibre, increasing the effective protein concentration in the surrounding matrix and enhancing the protein network, or potentially by starch granules and fibre particles acting as active fillers reinforcing the gel structure.

Authors/Creators:Johansson, Mathias and Johansson, Daniel and Strom, Anna and Rydén, Jesper and Nilsson, Klara and Karlsson, Jakob and Moriana, Rosana and Langton, Maud
Title:Effect of starch and fibre on faba bean protein gel characteristics
Series Name/Journal:Food Hydrocolloids
Year of publishing :2022
Volume:131
Article number:107741
Number of Pages:11
Publisher:ELSEVIER SCI LTD
ISSN:0268-005X
Language:English
Publication Type:Research article
Article category:Scientific peer reviewed
Version:Published version
Copyright:Creative Commons: Attribution 4.0
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 4 Agricultural Sciences > 401 Agricultural, Forestry and Fisheries > Food Science
Keywords:Protein gelation, Faba bean, Starch, Fibre, Texture, Microstructure
URN:NBN:urn:nbn:se:slu:epsilon-p-117321
Permanent URL:
http://urn.kb.se/resolve?urn=urn:nbn:se:slu:epsilon-p-117321
Additional ID:
Type of IDID
DOI10.1016/j.foodhyd.2022.107741
Web of Science (WoS)000799021800006
ID Code:28204
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Department of Molecular Sciences
(NL, NJ) > Dept. of Energy and Technology
Deposited By: SLUpub Connector
Deposited On:02 Jun 2022 13:12
Metadata Last Modified:02 Jun 2022 13:21

Repository Staff Only: item control page

Downloads

Downloads per year (since September 2012)

View more statistics

Downloads
Hits