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 w...

Association of C 3 -symmetric pyrene- and naphthalene diimide-based derivatives afforded gels through aromatic interactions. The corresponding (xero)gels displayed original spectroscopic features in comparison to the one-component materials.

Soy protein isolate (SPI) was incubated with microbial transglutaminase (MTG) enzyme for 5 (SPI/ MTG(5)) or 24 (SPI/MTG(24)) h at 40 C and the gel obtained was freeze-dried, and heated with 2% (w/v) ribose (R) for 2 h at 95 C to produce combined-treated gels. Control experiments were run with sucrose. Stress relaxation experiments indicated that combined-treated gels were higher in the compress...