Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Gelation of faba bean proteins - Effect of extraction method, pH and NaCl
SLU Swedish University of Agricultural Sciences, Sween.
SLU Swedish University of Agricultural Sciences, Sween.
SLU Swedish University of Agricultural Sciences, Sween.
RISE - Research Institutes of Sweden, Bioscience and Materials, Agrifood and Bioscience.ORCID iD: 0000-0001-6653-0643
Show others and affiliations
2020 (English)In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 103, article id 105622Article in journal (Refereed) Published
Abstract [en]

The effect of extraction method, pH and NaCl addition on rheological properties and microstructure of heat-induced faba bean protein gels was evaluated. Gels formed at pH 7 (no NaCl) of alkaline-extracted protein had the densest and finest network structure and highest stress and strain at fracture. The high density of nodes and small pores in the protein network could contribute to those mechanical properties. In contrast, storage modulus (G′) and Young's modulus were lowest for protein gels at pH 7. The gels formed at pH 5 had high G′ and Young's modulus, whereas stress and strain at fracture were lower, especially for gels formed from alkaline-extracted protein. Gels formed at pH 5 with 2% NaCl had two types of internal gel network, caused by a change in solubility of 7S globulins. When the protein powder was dissolved in water, particle size was dependent on the extraction method, with alkaline extraction giving much larger protein particles than soaked extraction.

Place, publisher, year, edition, pages
2020. Vol. 103, article id 105622
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-42511DOI: 10.1016/j.foodhyd.2019.105622OAI: oai:DiVA.org:ri-42511DiVA, id: diva2:1384413
Available from: 2020-01-09 Created: 2020-01-09 Last updated: 2020-01-09Bibliographically approved

Open Access in DiVA

fulltext(2047 kB)3 downloads
File information
File name FULLTEXT01.pdfFile size 2047 kBChecksum SHA-512
94dea5b75699e8a45915eff0966420725f1f48677feee5c155ed6e207cf62716570e2386c82a0be0e66808974920ba9cc6fbbc5a209adddb1f36bb0c00e851bf
Type fulltextMimetype application/pdf

Other links

Publisher's full texthttp://www.sciencedirect.com/science/article/pii/S0268005X19312299

Search in DiVA

By author/editor
Feng, Xinmei
By organisation
Agrifood and Bioscience
In the same journal
Food Hydrocolloids
Natural Sciences

Search outside of DiVA

GoogleGoogle Scholar
Total: 3 downloads
The number of downloads is the sum of all downloads of full texts. It may include eg previous versions that are now no longer available

doi
urn-nbn

Altmetric score

doi
urn-nbn
Total: 5 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf