Gelation behaviour and gel properties of the 7S and 11S globulin protein fractions from faba bean (Vicia faba var. minor) at different NaCl concentrations
نویسندگان
چکیده
The 7S and 11S globulins, the main protein fractions found in legumes, may differ functionality. This study evaluated gel formation rheological microstructural properties of gels formed from faba bean. effect adding sodium chloride (NaCl) was also investigated. In terms mechanical properties, NaCl addition appeared to have an opposing on gels. Gels showed increases storage modulus peak stress when added, whereas decreases. Microstructural changes were observed only for gels, which resulted transition a fine-stranded coarse-stranded network. network at all concentrations mixture (7S:11S ratio 3:7) similar microstructure as
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ژورنال
عنوان ژورنال: Food Hydrocolloids
سال: 2023
ISSN: ['1873-7137', '0268-005X']
DOI: https://doi.org/10.1016/j.foodhyd.2023.108789