In the quest to create sustainable and functional plant-based food alternatives, researchers have made a significant stride by enhancing the properties of faba bean protein gels through thermal treatment and the use of calcium sulphate as a coagulant. This innovative approach, detailed in a recent study published in the journal *Legume Science* (translated from the Latin as ‘Bean Science’), opens new avenues for the food industry, particularly in the development of meat and dairy substitutes.
The research, led by Andreas Hopf from the School of Chemical and Biomolecular Engineering at the University of Sydney, focuses on the functional properties of faba bean protein concentrate (FPC). Faba beans, a legume known for their high protein content, have long been recognized for their potential in food applications. However, the challenge lies in optimizing their functional characteristics to meet the demands of the food industry.
Hopf and his team explored the impact of thermal treatment on FPC and its subsequent effect on gel formation. The process involved subjecting dehulled faba bean seed material to a 30-minute saturated steam treatment at 100°C, followed by a 10-minute fluidised-bed drying at 140°C. This treatment was applied before dry fractionation, a method used to separate the protein concentrate from the rest of the seed material.
The results were promising. Thermal treatment led to a 32% reduction in protein solubility, which might seem counterintuitive at first glance. However, this reduction was accompanied by a 2.2-fold enhancement in water-holding capacity, a crucial property for creating stable and palatable food products. “The reduction in solubility actually helps in forming stronger gels,” explains Hopf. “This is because the proteins become less soluble and more likely to aggregate, which is essential for gel formation.”
The study also investigated the textural and rheological properties of gels formed with thermally treated FPC. Gels prepared with concentrations ranging from 12% to 16% w/w of FPC and 0.0% to 0.5% w/w of calcium sulphate (CaSO4) exhibited significantly higher stiffness and hardness. Rheological analyses revealed that these gels had higher storage and loss moduli, yield stress, and flow stress, indicating improved structural integrity and stability.
The use of CaSO4 as a coagulant played a pivotal role in enhancing these properties. The combination of thermal treatment and CaSO4 resulted in a synergistic effect, significantly improving the overall quality of the gels. “The addition of calcium sulphate not only helps in coagulating the proteins but also enhances the gel’s texture and stability,” notes Hopf.
The implications of this research are far-reaching. As the demand for plant-based food alternatives continues to grow, the ability to modulate the gelation properties of pulse proteins offers a sustainable and efficient solution. This study demonstrates that thermal treatment and the use of coagulants can significantly enhance the functional properties of faba bean protein gels, paving the way for the development of high-quality, plant-based edible gels.
The findings of this study, published in *Legume Science*, provide valuable insights into the potential of pulse proteins in the food industry. By leveraging thermal treatment and coagulants, researchers and food manufacturers can create innovative and sustainable food products that meet the evolving needs of consumers. As Andreas Hopf aptly puts it, “This research is a stepping stone towards a more sustainable and functional food future.”