Gelation Properties of a Sustainably Produced Fava Bean Concentrate

Fava bean is a crop source of gelling proteins (∼= 30% d.b.). This study aimed to evaluate rheological, textural and hydration properties of gels formulated at different protein contents and pH. A Faba bean concentrate (FB) of ∼= 60% protein produced by a dry fractionation method, was used (HerbaPRO FB65, Seville, Spain). FB was dispersed in distilled water at different protein contents (10, 12, 14%) and pHs (2, 3, 4, 5, 6, 8). Gelation of dispersions was analyzed in situ in the linear region (using a Discovery Hybrid Rheometer DHR-3, geometry: 40 mm parallel plate) by temperature ramps (25 to 95 ◦C) and frequency sweeps before and after thermal treatment. Texture (TPA) and water holding capacity of gels prepared in a water bath (95 ◦C–30 min), cooled and stored (4 °C–24 h) were characterized. Heating increased viscoelastic properties, mainly at high protein contents, and cooling reinforced gel structures. An acid-induced gelation before heating was detected at pH 2 (low G"/G') but the 14%-pH 5 gel presented the highest reinforced structure. Soft cohesive gels (TPA) at 14%-pH 8 were obtained. The potential use of these proteins in human plant-based foods was highlighted.