The interaction between egg white and faba bean protein during the heat-induced gelling process and its effects on textural, rheological, and structural properties. - 2026
The interaction between egg white and faba bean protein during the heat-induced gelling process and its effects on textural, rheological, and structural properties.
[en] The interaction between egg white (EW) and faba bean protein (FP) observed during the heat-inducing gelling process impaired the properties of the final products, which cannot be neglected in food processing. In this study, protein behaviors during gelation and the structural characterization of gel matrix in EW/FP ratios of 10:0, 8:2, 6:4, 4:6, 2:8, and 0:10 were investigated to explore the mechanism. The results showed that the EW-FP interaction increased the protein surface hydrophobicity during gelation than the predicted linear change by 7.28%, 11.45%, 13.11%, and 5.43% in groups 8:2, 6:4, 4:6, and 2:8, respectively, which led to asynchronous network formation and further delivered a microstructure with more porosity and a higher proportion of free water. Meanwhile, higher ratios of hydrophobic interaction and fewer disulfide bonds were detected in the composite gel's structure. This series of chain reactions caused patterned losses in texture and water-holding capacity.
Disciplines :
Food science
Author, co-author :
Wang, Fangzhou ; Université de Liège - ULiège > TERRA Research Centre
Karoui, Romdhane ; Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem)
Blecker, Christophe ; Université de Liège - ULiège > TERRA Research Centre > Technologie Alimentaire (TA)
Language :
English
Title :
The interaction between egg white and faba bean protein during the heat-induced gelling process and its effects on textural, rheological, and structural properties.
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