Thermal Gelation Mechanism of Legumin from Broad Beans

The legumin formed a gel through formation of soluble aggregates and their juncture. Electron microscope studies indicated the legumin molecules associated to form strands. These strands then formed network‐like structures, finally resulting in gel formation. The thickness of those strands and network constituents was irregular (8.3 to 36 nm). A presumed process of thermal legumin gelation was hypothesized. A comparison of gelation behaviors in legumin and in glycinin was also studied.