ArticleFood chemistry: X2024
Influence of dextrans on the textural, rheological, and microstructural properties of acid-induced faba bean protein gels.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed, 8 citations in OpenAlex.
- Fermentation-A Potential Game Changer in the Development of Plant-Based Cream Cheese Alternatives.Foods (Basel, Switzerland) · 2026Review
- Physical Properties of Ovalbumin/Sodium Carboxymethyl Cellulose Composite Gels Induced by Glucono-δ-Lactone and Heat Treatment.Gels (Basel, Switzerland) · 2025Article
- Mechanism for Improving Acid-Induced Hazelnut Protein Gels Through High-Pressure Homogenization: Effect on Structural, Rheological and Gelling Properties.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
8 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Dextrans (DXs) are a group of natural polysaccharides with different branching patterns. Previous studies examining the effects of DXs on plant protein gels have only focused on α-(1 → 3)-branched DXs. Here, we compared the effects of α-(1 → 3)-branched DX L12 with those of two α-(1 → 2)-branched DXs on the properties of glucono-δ-lactone-induced faba bean protein isolate (FPI) gels. DX L12 showed stronger effects in decreasing gel hardness and enhancing gel viscoelasticity than the other two DXs. Moreover, DX L12 decreased the water-holding capacity of FPI gels, whereas the other DXs enhanced it. Microstructural analysis revealed that DX addition promoted phase separation during gel formation. However, FPI/L12 gels exhibited greater phase separation than the other two gels and contained larger void spaces. These differences could be attributed to the varying water adsorption and self-association properties of the DXs. These findings could guide the application of DX in the tailored preparation of plant protein gels.
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Registered trials
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