Fibrillisation of faba bean protein isolate by thermosonication for process efficacy: Microstructural characteristics, assembly behaviour, and physicochemical properties

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Title

Fibrillisation of faba bean protein isolate by thermosonication for process efficacy: Microstructural characteristics, assembly behaviour, and physicochemical properties

Content partner

Massey University

Collection

Massey Research Online

Description

The effect of thermosonication (TS) (90 °C, 10–30 min) on the fibrillisation of faba bean protein isolate (FPI) was studied. The self-assembly behaviour, microstructural characteristics and techno-functional (gelation and emulsification) properties of FPI fibrils obtained from TS treatment were compared with those obtained from conventional prolonged heating (CH) at 90 °C up to 8 h. Compared to CH treatment, TS treatment was shown to significantly accelerate the formation of FPI fibrils with ...

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Format

Research paper

Research format

Journal article

Date created

2024-09

URL

https://mro.massey.ac.nz/handle/10179/69568

Related subjects

Thermosonication / Self-assembly fibrils / Faba bean protein isolates / Small angle neutron scattering / High internal phase emulsions / Microstructures

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