Effect of cellulose-rich fibres on faba bean protein gels is determined by the gel microstructure
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Effect of cellulose-rich fibres on faba bean protein gels is determined by the gel microstructure. / Johansson, Mathias; Karlsson, Jakob; van den Berg, Frans W.J.; Ström, Anna; Ahrne, Lilia; Sandström, Corine; Langton, Maud.
In: Food Hydrocolloids, Vol. 156, 110295, 2024.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Effect of cellulose-rich fibres on faba bean protein gels is determined by the gel microstructure
AU - Johansson, Mathias
AU - Karlsson, Jakob
AU - van den Berg, Frans W.J.
AU - Ström, Anna
AU - Ahrne, Lilia
AU - Sandström, Corine
AU - Langton, Maud
N1 - Publisher Copyright: © 2024 The Author(s)
PY - 2024
Y1 - 2024
N2 - Increased consumption of plant-based foods and better utilisation of side-streams can reduce the environmental impact of food consumption. A promising crop for production of protein-rich plant-based foods is faba bean, which can serve as a local alternative to soy in cold-climate regions. This study investigated faba bean protein gelation at multiple pH values and the effect of adding a fibre-rich side-stream from protein extraction. Two different sources were used to extract the fibre (cotyledon and hull). The gels were characterised in terms of textural properties, microstructure and water mobility. Gels produced at pH 4 and 5 showed reduced fracture stress, fracture strain and water-holding capacity, but higher Young's modulus, than gels produced at pH 7. The effect of adding fibre (at fixed solids content) varied with pH. Differences observed were attributed to the gel microstructure, as light and scanning electron micrographs showed coarse, aggregated microstructure at pH 4 and 5 and a fine-stranded protein network at pH 7. Irrespective of fibre source (cotyledon/hull), addition of fibre had comparable effects on textural properties. Low-field NMR revealed differences in water mobility between gels at pH 4–5 versus pH 7, and between gels with/without added fibre, likely related to contrasting microstructures and the water-binding properties of the fibre fractions.
AB - Increased consumption of plant-based foods and better utilisation of side-streams can reduce the environmental impact of food consumption. A promising crop for production of protein-rich plant-based foods is faba bean, which can serve as a local alternative to soy in cold-climate regions. This study investigated faba bean protein gelation at multiple pH values and the effect of adding a fibre-rich side-stream from protein extraction. Two different sources were used to extract the fibre (cotyledon and hull). The gels were characterised in terms of textural properties, microstructure and water mobility. Gels produced at pH 4 and 5 showed reduced fracture stress, fracture strain and water-holding capacity, but higher Young's modulus, than gels produced at pH 7. The effect of adding fibre (at fixed solids content) varied with pH. Differences observed were attributed to the gel microstructure, as light and scanning electron micrographs showed coarse, aggregated microstructure at pH 4 and 5 and a fine-stranded protein network at pH 7. Irrespective of fibre source (cotyledon/hull), addition of fibre had comparable effects on textural properties. Low-field NMR revealed differences in water mobility between gels at pH 4–5 versus pH 7, and between gels with/without added fibre, likely related to contrasting microstructures and the water-binding properties of the fibre fractions.
KW - LF-NMR
KW - Microstructure
KW - Protein gelation
KW - Texture
KW - Water-holding capacity
U2 - 10.1016/j.foodhyd.2024.110295
DO - 10.1016/j.foodhyd.2024.110295
M3 - Journal article
AN - SCOPUS:85195800039
VL - 156
JO - Food Hydrocolloids
JF - Food Hydrocolloids
SN - 0268-005X
M1 - 110295
ER -
ID: 395149512