Gels and gelled emulsions prepared by acid-induced gelation of mixtures of faba bean (Vicia faba) protein concentrate and λ-carrageenan.

In this study, gels were successfully prepared at room temperature from mixtures of dry fractionated faba bean protein concentrate (FPC) and λ-carrageenan (λ-CGN), through acidification with glucono-δ-lactone (GDL). At neutral pH, the mixtures were shear thinning liquids, although the shear viscosity increased dramatically with λ-CGN addition. After adding GDL, the gelling kinetics were followed through small amplitude oscillatory rheology for 19 hours, at which point all gels had reached a gel modulus plateau. Elastic moduli for the prepared gels were in the range of 1500-4500 Pa, dependent on FPC: λ-CGN ratio and concentrations, and final pH (3.5-4). Rheological data further indicated the gels had properties typical of aggregated particle gels, e.g., low yield strains (~1%). All gels showed some syneresis upon centrifugation (2000g), with the least amount of syneresis (15-20%) at the highest λ-CGN concentrations (1.5-2%). FPC is a good emulsifier, and gelled emulsions were successfully prepared. Inclusion of emulsion...