Effect of Ultrasound‐Assisted Extraction on the Structure and Gel Properties of Faba Bean Protein

This study optimized ultrasound‐assisted extraction (UAE) for faba bean protein (FBP) and evaluated its gelation potential. Three types of protein gels (acid‐, salt‐and enzyme‐induced) were prepared, and the physicochemical properties, structures and gel characteristics of ultrasound‐assisted extracted faba bean protein (UAE‐FBP) were discussed. The results showed that the optimal extraction parameters were a material‐liquid ratio of 1:10, and an ultrasound power of 500 W for 30 min. Compared to the alkaline‐extracted faba bean protein (AE‐FBP), the protein purity, ash content and fat content of UAE‐FBP showed no significant differences, while the protein particle size and turbidity were significantly reduced. Furthermore, UAE‐FBP showed a significant increase in β‐sheet content and surface hydrophobicity by 4.82% and 53.87%, respectively, while particle size, turbidity, and β‐turn content were significantly decreased. Compared to AE‐FBP gel, the enzyme‐induced and acid‐induced protein gels of UAE‐FBP exhibit significantly increased gel strength, water‐holding capacity, and gel quality, while presenting higher apparent viscosity, storage modulus (G′), and loss modulus (G″). In conclusion, the ultrasonic extraction process has a relatively high protein extraction rate, and UAE‐FBP is more suitable for processing into transglutaminase (TG)‐induced gels, providing a novel strategy and valuable insights for the utilization of FBP.