Rheological Properties of Dextran/Faba Bean Protein Composite Gel
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Abstract:
In order to study the effect of lactic acid bacteria dextran on the properties of faba bean protein food, the textural and rheological properties etc. of the faba bean protein composite gels induced by GDL with different concentrations of dextran were determined by using Haake rheometer and texture analyzer. The results showed that dextran significantly increased the water holding of faba bean protein gel. The water holding index of faba bean protein gel was 60.38%, and the index of the composite gel with 1% dextran was 70.08% (p<0.05). The concentration of dextran between 0.25% and 1% had a certain effect on the color of composite gel, the color of faba protein gel could be adjusted. The strength of the composite gel with 0.5% dextran was 0.27 N, which was significantly different from that of faba bean protein gel (0.37 N). The texture properties of foods containing high faba protein were softened by the addition of dextran. The flow curve of the dextran /faba bean protein composite gel conformed to the Carreau model (R2>0.99), showing the properties of pseudoplastic fluid. The elastic modulus G' of strain scanning was higher than the viscous modulus G", indicating that the elasticity of the dextran/faba bean protein composite gel was dominant. The results of frequency scanning showed that dextran could soften the gel and significantly reduced the elastic modulus and viscous modulus of faba protein gels, thereby being more suitable for processing. The texture and rheological properties of faba protein were improved by adding dextran to faba food, which provided reference for expanding its application range.
