Table 1 Water absorption index (WAI)1 and water solubility index (WSI)1 of faba bean protein concentrate (FBC) and FBC-anionic gum mixtures
| Sample | Anionic gum addition (%, based on dry FBC weight) | WAI (g/g) | WSI (%, d.b) |
|
| FBC | - | 1.8±0.2ef | 36.0±0.1e |
|
| FBC-NaA2 | 5 | 2.0±0.1de | 37.9±0.0bc |
| 10 | 1.9±0.1def | 38.4±0.4b |
| 20 | 1.5±0.4f | 26.5±0.2g |
|
| FBC-LMA2 | 5 | 1.6±0.1ef | 37.2±0.1cd |
| 10 | 1.7±0.0ef | 36.9±0.2cde |
| 20 | 1.5±0.1f | 34.6±0.4f |
|
| FBC-λCA2 | 5 | 2.4±0.0cd | 36.6±0.0de |
| 10 | 4.8±0.1b | 25.0±0.2h |
| 20 | 5.5±0.0a | 20.5±0.1i |
|
| FBC-GLG2 | 5 | 2.1±0.0de | 37.9±0.7bc |
| 10 | 2.7±0.4c | 45.2±1.0a |
| 20 | N/D3 | N/D3 |
1Mean values of three replicate measurements; Values sharing the same lowercase letters within columns are not significantly different at p<0.05.
2NaA, sodium alginate; LMA, low-methoxyl amidated pectin; λCA, λ-carrageenan; GLG, gellan gum.
3Not detected.