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Texture, Meltability, and Rheology of Faba Bean Protein/Kappa‐Carrageenan Emulsion Gels: Impact of Protein Concentration, pH , Ionic Strength, and Storage

Year: 2025

Type: article

Abstract: This study investigates the texture, meltability, and rheology of faba bean protein concentrate (FPC)/kappa-carrageenan (KC) emulsion gels, focusing on the impact of protein concentration (1%-4% w/w), pH (4-7), ionic strength (0 and 0.171 M NaCl), and storage time (1 and 15 days). At pH 4, FPC aggregated near its isoelectric point (ζ-potential≈0 mV), while KC maintained a strongly negative charge (≈-50 mV). Maximum turbidity was observed at pH 4, indicating protein-polysaccharide complex formation. Texture analysis revealed non-linear behavior, with 4% FPC gels exhibiting the highest hardness (34.13 ± 3.95 N at pH 7), while NaCl addition reduced hardness (e.g., 18.05 ± 1.58 N to 2.24 ± 0.09 N at pH 6) and water holding capacity (86.80% ± 0.72% to 69.14% ± 1.28% at pH 5). Meltability peaked at 2% FPC (51.56 ± 3.30 mm at pH 6), correlating with reduced cohesiveness. Rheological analysis confirmed strong elastic behavior (G' > G″), with phase transition temperatures decreasing from 81.85°C ± 1.17°C (pH 5) to 73.11°C ± 0.35°C (pH 7). These results offer a framework for optimizing the texture and stability of FPC/KC-based gels, addressing challenges in plant-based food formulations.

Source: Journal of Texture Studies

DOI: 10.1111/jtxs.70052

Authors: Evangelina R. Cappa, Agustina Delmonte, Osvaldo E. Sponton, Liliana G. Santiago, Adrián A. Perez

Institutions: Consejo Nacional de Investigaciones Científicas y Técnicas, Universidad Nacional del Litoral

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: bronze

Funders: Consejo Nacional de Investigaciones Científicas y Técnicas, Agencia Nacional de Promoción de la Investigación, el Desarrollo Tecnológico y la Innovación

Award: G4086287009