Gelation of faba bean protein isolates
The livestock sector plays a major role in the climate change that has occurred since the industrial revolution and which is now the most acute challenge humans are facing. Consequently, a sustainable source for proteins are warranted and legumes are set to lead the way. In Sweden, fava beans have t...
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| Formato: | Second cycle, A2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2018
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| Acceso en línea: | https://stud.epsilon.slu.se/13274/ |
| Sumario: | The livestock sector plays a major role in the climate change that has occurred since the industrial revolution and which is now the most acute challenge humans are facing. Consequently, a sustainable source for proteins are warranted and legumes are set to lead the way. In Sweden, fava beans have the potential to replace both animal proteins and imported soy beans, but it is still to reach consumers. The aim of this thesis was to study gelation properties of two different protein isolates from fava beans. One isolate was extracted by solubilizing proteins at alkaline pH and then precipitated at the isoelectric point (alkaline extraction). The other method was partly based on the procedure during tofu production (bean milk extraction). Both isolates were freeze- dried prior to use. Effects of protein concentration, pH and NaCl content on gelation properties and gel characteristics were analysed by compression tests and light microscopy. Results displayed that the least gelling concentration was lower at pH 5 compared to pH 7 and that the addition of 2% NaCl lowered it even further. However, lowering pH and increasing NaCl content both weakened the gels at a given concentration of 15% protein (w/w). Gels made from alkaline extracted proteins made the hardest and stiffest gels at pH 7, meanwhile gels made from the bean milk isolate were harder, stiffer and seemed to have better cohesive properties at pH 5. These finding gives the possibility to use different isolates and adjusting pH and NaCl content in different foods to obtain the desired texture. |
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