This study investigated the physical, thermal, rheological, and binding properties of faba bean protein concentrate (FBC) and FBC-anionic gum mixtures. The anionic gums used in this study were sodium alginate (NaA), low-methoxyl amidated pectin (LMA), l-carrageenan (lCA), and gellan gum (GLG). The study found that FBC successfully incorporated the minced textured vegetable protein (TVP), but the formed TVP block had a fragile and soft texture. The water absorption index decreased in FBC-NaA and FBC-LMA mixtures but increased in FBC-lCA and FBC-GLG mixtures. The water solubility index decreased by adding NaA, LMA, and lCA, excluding GLG, to FBC. Adding anionic gums to FBC decreased solubility, while the swelling power was reversed in FBC-anionic gum mixtures, except for the FBC-LMA mixture. The addition of anionic gums to FBC increased melting onset and peak temperatures compared to FBC. The G′ value of FBC and FBC-anionic gum mixtures increased with temperature, indicating their thermogelling characteristic. The hardness of hamburger patties prepared with minced TVP and FBC or FBC-anionic gum mixtures generally tended to increase upon reheating, refrigeration, and reheating after refrigeration. The study concluded that the FBC-anionic gum mixtures have significant potential for binding different types of TVPs, highlighting its practical application.

서 론
재료 및 방법
    재료 및 시약
    수분흡수지수와 수분용해지수
    팽윤력과 용해도
    시차주사열량계(DSC)
    온도에 따른 점탄 특성
    조직식물단백 블록의 제조
    조직식물단백 블록의 경도
    통계처리
결과 및 고찰
    식물성 결착제로서 농축잠두단백
    수분흡수지수와 수분용해지수
    용해도와 팽윤력
    열 특성
    열유변학적 특성
    결착 시험
    조직식물단백 결착 구조물의 경도
요 약
감사의 글
References
Author Information

• 배시연(경기대학교 일반대학원 식품생물공학과) | Si-Yeon Bae (Department of Food Science and Biotechnology, Graduate School, Kyonggi University)
• 양선혜(경기대학교 일반대학원 식품생물공학과) | Seon Hye Yang (Department of Food Science and Biotechnology, Graduate School, Kyonggi University)
• 김현석(경기대학교 일반대학원 식품생물공학과, 경기대학교 바이오융합학부 식품생물공학전공) | Hyun-Seok Kim (Department of Food Science and Biotechnology, Graduate School, Kyonggi University, Major of Food Science and Biotechnology, Division of Bio-convergence, Kyonggi University) Corresponding author