Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate



Downloads per month over past year

Moreno Conde, Helena María and Díaz, María Teresa and Borderías, A. Javier and Domínguez Timón, Fátima and Varela, Alejandro and Tovar, Clara A. and Pedrosa, Mercedes M. (2022) Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate. Plant Foods for Human Nutrition, 77 (1). pp. 141-149. ISSN 0921-9668

[thumbnail of Moreno2022_Article_EffectOfDifferentTechnological.pdf]
Creative Commons Attribution.


Official URL: https://doi.org/10.1007/s11130-022-00956-5


Gelling ability of a bean protein isolate (BPI) obtained from a naturally low-lectin variety (Phaseolus vulgaris var. Almonga) was analysed. For that purpose differences on gels processing: concentration (14% and 17%), salt addition (0 and 2%), and pH (6.5 –lot A- and 7 –lot B), were studied to obtain suitable colour, mechanical and viscoelastic properties for making appropriate meat and seafood analogues. Gelation at pH 7 at both 14 and 17% BPI concentrations, produced less rigid, more flexible, time-stable and cohesive gel networks. Colour of the resulting gels was white enough to be considered as an adequate base for making plant-based analogues. The content of total galactoside, inositol phosphates and trypsin inhibitors (bioactive compounds) present in one serving (100 g) of these BPI gels were up to 0.80 mg/g, 8.06 mg/g and 239 TIUs, respectively.

Item Type:Article
Additional Information:

CRUE-CSIC (Acuerdos Transformativos 2022)

Uncontrolled Keywords:Legumes, White bean protein isolate, Gelation, Mechanical properties, Viscoelasticity
Subjects:Medical sciences > Pharmacy > Food technology
ID Code:72360
Deposited On:23 May 2022 13:33
Last Modified:23 May 2022 14:12

Origin of downloads

Repository Staff Only: item control page