Browsing by Subject "kalsiumsulfaatti"

Securing an adequate protein intake raises questions for the future, and various plant protein products have grown in popularity in recent years. Tofu is one of the most popular vegetable protein products due to its versatility. Also, its different structural types are appealing to consumers. One way to increase the value of other grain legumes closer to soybeans would be to develop a tofu analogue from them. Faba beans are potential for this purpose, as they can be cultivated under the northernmost conditions, they are as rich in protein like soybeans and the proteins within soybean and faba bean are similar in structure. This study complements research related to the gelation of faba bean proteins. The aim was to study how different coagulants, their contents and different faba bean protein contents in the emulsion affect the resulting gel structure. The gels produced by each coagulant were examined separately so that the variables, i.e., coagulant and protein contents, were given three different values. The protein content of the emulsion was either 6, 7 or 8% (w/v), and the contents of coagulants were as follows: transglutaminase (TG) 5, 25 or 50 U/g of protein, gluconodeltalactone (GDL) 0.3, 0.65 or 1%, citric acid 0.14, 0.16 or 0.18% and calcium sulphate (CaSO4 · 2 H2O) 0.5, 1 or 1.5% (w/w). The structures of the gels were compared based on the results of Texture Profile Analysis (TPA) and sensory observations, and in addition, the samples were examined for the interactions formed between the proteins. This was done by dissolving the gels in various solvents. Of the gels studied, the most different structure was produced by transglutaminase, which provided a solid-like gel structure at the highest content combined with the highest protein content in the emulsion. Its TPA value for hardness was the highest. The interactions between proteins also differed most when comparing the results of other gels to transglutaminase gels. A probable explanation for these results was the strong isopeptide bonds formed by TG. GDL, citric acid or calcium sulfate did not produce such a solid gel structure, but the structures of the samples were much softer, part almost liquid. The protein content had a statistically significant effect on the hardness of gels coagulated with TG and calcium sulfate, among others. The coagulant content also affected the results of the TPA measurements, but they had less effect than the protein content.