Table 3 Thermal characteristic1 of faba bean protein concentrate (FBC) and FBC-anionic gum mixtures

Sample	Anionic gum addition (%2)	Melting temperature (°C)			Melting enthalpy (J/g)

		Onset	Peak	End

FBC	0	82.6±2.6^bcd	91.9±0.1^hijk	100.1±0.2^bcdefg	2.4±0.4^abcdef

FBC-NaA3	5	81.8±0.8^bcd	91.6±0.3^ijk	102.1±0.0^abc	2.8±0.7^abcd
	10	85.2±2.1^b	94.1±0.7^de	99.9±1.1^bcdefg	2.5±0.5^abcde
	20	89.8±2.8^a	97.9±0.0^a	102.9±1.5^ab	1.0±0.1^fg

FBC-LMA3	5	82.1±0.7^bcd	91.4±0.7^jk	98.2±0.6^cdefg	2.3±0.3^bcdef
	10	83.2±0.8^bcd	92.6±0.2^fghi	99.5±1.2^bcdefg	3.0±0.0^abc
	20	85.3±0.2^b	94.3±0.0^cd	100.6±0.0^bcdef	2.9±0.1^abc

FBC-λCA3	5	82.6±0.3^bcd	92.3±0.2^ghij	101.6±3.2^abcd	2.4±0.6^bcdef
	10	83.3±0.1^bcd	93.2±0.0^defg	99.5±0.0^bcdefg	3.3±0.0^ab
	20	85.6±0.8^b	95.3±0.4^bc	101.5±0.0^abcd	3.5±0.0^ab

FBC-GLG3	5	81.0±0.8^cd	91.5±0.5^ijk	97.2±0.0^efg	1.5±0.3^defg
	10	84.0±0.6^bcd	93.7±0.1^def	100.1±0.0^bcdefg	3.5±0.3^ab
	20	85.3±0.4^b	96.3±0.2^b	105.2±0.4^a	3.8±0.2^a

¹Mean values of three replicate measurements; Values sharing the same lowercase letters within columns are not significantly different at p<0.05.
²Based on dry FBC weight
³NaA, sodium alginate; LMA, low-methoxyl amidated pectin; λCA, λ-carrageenan; GLG, gellan gum.