Some viscosity characteristics of faba bean protein isolates within a pH range relevant for foods

Abstract

AbstractThe rheological behaviour of concentrated aqueous dispersions of unmodified (FBPI I) and acetylated (FBPI I) faba bean (Vicia faba L. minor) protein isolates are investigated within a pH range of 4.0 up to 7.5. Besides the fact that equal concentrated dispersions of FBPI I show a much lower apparent viscosity η than those prepared with FBPI II, η and the flow behaviour index n depend also on the kind of preparation. Especially the direction of pH shifting and the mode of pH adjustment lead to marked differences of the rheological properties. In the case of FBPI II dispersions a maximum of η and n is shown at pH 5.5 to 6.5, seldom at pH 7.0, probably connected with a maximum of the hydrodynamic volume. Holding the aqueous dispersions for 24h causes mostly an increase of η and n.