Table 2 Solubility1 and swelling power1 of faba bean protein concentrate (FBC) and FBC-anionic gum mixtures
| Sample | Anionic gum addition (%, based on dry FBC weight) | Solubility (%, d.b) | Swelling power (g/g) |
|
| FBC | - | 45.2±0.5abc | 4.8±0.3efgh |
|
| FBC-NaA2 | 5 | 44.4±0.2bcd | 4.8±0.1efgh |
| 10 | 43.3±0.7bcde | 5.1±0.1efgh |
| 20 | 38.4±0.4ij | 5.5±0.2cdef |
|
| FBC-LMA2 | 5 | 44.7±0.0abcd | 4.7±0.2efgh |
| 10 | 42.4±0.4defg | 4.6±0.1gh |
| 20 | 35.7±0.8k | 4.6±0.2gh |
|
| FBC-λCA2 | 5 | 47.1±0.1a | 5.5±0.1cde |
| 10 | 44.7±0.9abcd | 6.1±0.2bcd |
| 20 | 26.3±0.5lm | 8.6±0.1a |
|
| FBC-GLG2 | 5 | 44.3±0.1bcd | 4.7±0.1efgh |
| 10 | 40.4±1.8ghi | 4.7±0.1efgh |
| 20 | 27.1±0.91 | 6.1±0.8bcd |
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.