Optimisation of dry heat treatment conditions for modification of faba bean (Vicia faba L.) starch.

Faba bean is a protein-rich starchy grain that is underutilised in the UK. The starch of faba bean can be modified using environmentally friendly methods like dry heat treatment (DHT) to enhance functional and its physicochemical properties. This study investigated the impact of dry heat temperature and time on the structure, functional and physicochemical properties of faba bean starch (FBS) using a two-factor central composite rotatable design. Factors (DHT temperature:100-150 °C and DHT time:0.5-5 h) with their respective α mid-point values led to 13 experimental runs. Selected pasting and functional properties were measured as response variables. Corn starch was included as a reference and compared with the FBS modified using the optimized conditions. DHT increased peak (approx. 2205-2267 cP), final (approx. 3525-3642 cP) and setback (approx. 1887-1993 cP) viscosities but decreased the amylose content of FBS. Colour, as measured by lightness value, morphology and crystalline type were not altered but the starches showed a loss of order and an increase in crystallinity after DHT. FBS appeared resilient to DHT but showed higher swelling power and pasting properties compared to the corn starch control. The optimum DHT conditions to produce starch with desirable properties are a temperature of 100 °C for 0.1716 h, with a desirability factor of 66 %.

Minimizing anti-nutritional factors in wet protein extraction from Swedish faba beans through the application of response surface methodology.

Faba beans, rich in protein and ideal for Swedish cultivation, are limited in food industry use due to anti-nutritional factors (ANFs) that hinder nutrient absorption. An extraction method was developed in our study to mitigate ANFs in faba beans, using aqueous alkaline methods and isoelectric precipitation with differential salt concentration. This method yielded 15.8 g of protein per 100 g of flour, with a protein concentration exceeding 83% of the total extract. It reduced ANFs like phytic acid (28.0%), lectins (87.5%), vicine (98.5%), and convicine (99.7%). Extraction conditions were optimized using response surface methodology, identifying pH 6, 2 h, and 20 °C as the most effective parameters, achieving an 86% reduction in phytic acid, closely matched the model's predictions (R2 = 0.945). This method effectively reduced ANFs, offering a sustainable approach for producing proteins suitable for diverse food products, including plant-based alternatives.

Optimization of ultrasound-assisted extraction of faba bean protein isolate: Structural, functional, and thermal properties. Part 2/2.

Environmental concerns linked to animal-based protein production have intensified interest in sustainable alternatives, with a focus on underutilized plant proteins. Faba beans, primarily used for animal feed, offer a high-quality protein source with promising bioactive compounds for food applications. This study explores the efficacy of ultrasound-assisted extraction under optimal conditions (123 W power, 1:15 g/mL solute/solvent ratio, 41 min sonication, 623 mL total volume) to isolate faba bean protein (U-FBPI). The ultrasound-assisted method achieved a protein extraction yield of 19.75 % and a protein content of 92.87 %, outperforming the control method's yield of 16.41 % and protein content of 89.88 %. Electrophoretic analysis confirmed no significant changes in the primary structure of U-FBPI compared to the control. However, Fourier-transform infrared spectroscopy revealed modifications in the secondary structure due to ultrasound treatment. The U-FBPI demonstrated superior water and oil holding capacities compared to the control protein isolate, although its foaming capacity was reduced by ultrasound. Thermal analysis indicated minimal impact on the protein's thermal properties under the applied ultrasound conditions. This research highlights the potential of ultrasound-assisted extraction for improving the functional properties of faba bean protein isolates, presenting a viable approach for advancing plant-based food production and contributing to sustainable protein consumption.

Accurate Long-Read RNA Sequencing Analysis Reveals the Key Pathways and Candidate Genes under Drought Stress in the Seed Germination Stage in Faba Bean.

Faba bean is an important pulse. It provides proteins for the human diet and is used in industrial foodstuffs, such as flours. Drought stress severely reduces the yield of faba bean, and this can be efficiently overcome through the identification and application of key genes in response to drought. In this study, PacBio and Illumina RNA sequencing techniques were used to identify the key pathways and candidate genes involved in drought stress response. During seed germination, a total of 17,927 full-length transcripts and 12,760 protein-coding genes were obtained. There were 1676 and 811 differentially expressed genes (DEGs) between the varieties E1 and C105 at 16 h and 64 h under drought stress, respectively. Six and nine KEGG pathways were significantly enriched at 16 h and 64 h under drought stress, which produced 40 and 184 nodes through protein-protein interaction (PPI) analysis, respectively. The DEGs of the PPI nodes were involved in the ABA (abscisic acid) and MAPK (mitogen-activated protein kinase) pathways, N-glycosylation, sulfur metabolism, and sugar metabolism. Furthermore, the ectopic overexpression of a key gene, AAT, encoding aspartate aminotransferase (AAT), in tobacco, enhanced drought tolerance. The activities of AAT and peroxidase (POD), the contents of cysteine and isoleucine, were increased, and the contents of malonaldehyde (MDA) and water loss decreased in the overexpressed plants. This study provides a novel insight into genetic response to drought stress and some candidate genes for drought tolerance genetic improvements in this plant.

Exploring faba beans (Vicia faba L.): bioactive compounds, cardiovascular health, and processing insights.

Faba beans (Vicia faba L.), integral to the legume family, are a significant component of the global pulse market because of their nutritional richness and positive health implications. While existing reviews have extensively covered the nutritional composition and anti-nutritional factors of faba beans, and their utilization in food product development, the insights into the optimization of processing methods and upcycling the wastewater during faba bean processing remain insufficient. Therefore, this review focuses on consolidating information about their bioactive compounds, elucidating associated health benefits and unveiling the possible application of processing water derived from faba beans. Key issues discussed include the impact of bioactive compounds in faba beans on cardiovascular health and carcinogenic condition, the challenges in processing that affect bioactive content, and the potential nutritional and functional applications of processing water in food production.

Mild extraction of faba bean (Vicia faba L.) proteins against conventional methods: Impact on physicochemical and thermal characteristics.

Faba bean (high- and low-tannin) protein isolates were water extracted followed by dialysis or micellization in comparison to concentrates from conventional alkali extraction + acid precipitation, and salt-based extraction (1% NaCl) + dialysis. Protein fractions were characterised for secondary structure conformational changes, crystalline structure, particle size distribution in aqueous suspension and thermal properties. Mild water or salt extraction did not influence particle size distribution. Based on XRD, FTIR and CD, ß-sheet structures were the most abundant secondary structures and water extraction + dialysis had minimal impact on their native conformation. DSC results showed an association between protein purity, glass transition temperature and endothermic enthalpy. High melting temperature above glass transition confirms the suitability of faba bean proteins for thermal/extrusion processing. Fractionation method was a more significant determinant of physicochemical characteristics compared to the cultivar. Further exploration of the techno-functional characteristics of faba bean proteins is essential for value-added food applications.

Effect of extraction method on the calcium binding capacity of faba bean globulin fractions at various pH.

Faba bean ingredients are rich in proteins and good sources of calcium (Ca), although containing phytic acid (PA) molecules. PA, a polyphosphate compound, can affect the bioavailability of minerals/proteins through complex formation. This study evaluates the impact of two extraction processes, Alkaline Extraction-IsoElectric Precipitation (AE-IEP) and Sequential Extraction (SE), on the ability of faba bean globulin systems to bind added calcium ions. Increasing concentrations of CaCl2 were introduced into 2.5% (w/v) protein dispersions at pHs 4.5, 5.5, 6.5, and 7.5, and free Ca monitored. Near the isoelectric point of globulin (pH âˆ¼ 4-5), Ca binding capacity was found to be low. At higher pHs, significant Ca chelation occurred, initially attributed to free PA binding sites, resulting in the formation of insoluble complexes and subsequent protein precipitation. The AE-IEP globulin fraction exhibited a higher Ca binding capacity than the SE globulin, attributed to its higher PA and lower initial Ca concentrations.

Occurrence, distribution, and genetic diversity of faba bean viruses in China.

With worldwide cultivation, the faba bean (Vicia faba L.) stands as one of the most vital cool-season legume crops, serving as a major component of food security. China leads global faba bean production in terms of both total planting area and yield, with major production hubs in Yunnan, Sichuan, Jiangsu, and Gansu provinces. The faba bean viruses have caused serious yield losses in these production areas, but previous researches have not comprehensively investigated this issue. In this study, we collected 287 faba bean samples over three consecutive years from eight provinces/municipalities of China. We employed small RNA sequencing, RT-PCR, DNA sequencing, and phylogenetic analysis to detect the presence of viruses and examine their incidence, distribution, and genetic diversity. We identified a total of nine distinct viruses: bean yellow mosaic virus (BYMV, Potyvirus), milk vetch dwarf virus (MDV, Nanovirus), vicia cryptic virus (VCV, Alphapartitivirus), bean common mosaic virus (BCMV, Potyvirus), beet western yellows virus (BWYV, Polerovirus), broad bean wilt virus (BBWV, Fabavirus), soybean mosaic virus (SMV, Potyvirus), pea seed-borne mosaic virus (PSbMV, Potyvirus), and cucumber mosaic virus (CMV, Cucumovirus). BYMV was the predominant virus found during our sampling, followed by MDV and VCV. This study marks the first reported detection of BCMV in Chinese faba bean fields. Except for several isolates from Gansu and Yunnan provinces, our sequence analysis revealed that the majority of BYMV isolates contain highly conserved nucleotide sequences of coat protein (CP). Amino acid sequence alignment indicates that there is a conserved NAG motif at the N-terminal region of BYMV CP, which is considered important for aphid transmission. Our findings not only highlight the presence and diversity of pathogenic viruses in Chinese faba bean production, but also provide target pathogens for future antiviral resource screening and a basis for antiviral breeding.

Managing faba bean wilt disease through intercropping with wheat and reasonable nitrogen application: enhancing nutrient absorption and biochemical resistance in faba beans.

Faba bean wilt disease is a key factor limiting its production. Intercropping of faba bean with wheat has been adopted as a prevalent strategy to mitigate this disease. Nitrogen fertilizer improves faba bean yield, yet wilt disease imposes limitations. However, faba bean-wheat intercropping is effective in controlling wilt disease. To investigate the effect of intercropping under varying nitrogen levels on the incidence of faba bean wilt disease, nutrient uptake, and biochemical resistance in faba bean. Field and pot experiments were conducted in two cropping systems: faba bean monocropping (M) and faba bean-wheat intercropping (I). At four nitrogen levels, we assessed the incidence rate of wilt disease, quantified nutrient uptake, and evaluated biochemical resistance indices of plants. The application of N decreased the incidence rate of wilt disease, with the lowest reduction observed in intercropping at the N2 level. N application at levels N1, N2, and N3 enhanced the content of N, P, K, Fe, and Mn as well as superoxide dismutase (SOD), phenylalanine ammonia lyase (PAL), and polyphenol oxidase (PPO) activities and defense gene expression in monocultured plants. Additionally, these levels increased the contents of total phenols, flavonoids, soluble sugars, and soluble proteins, and all reached their maximum in intercropping at the N2 level. The application of intercropping and N effectively controlled the occurrence of faba bean wilt disease by promoting nutrient absorption, alleviating peroxidation stress, and enhancing resistance in plants. Supplementary Information: The online version contains supplementary material available at 10.1007/s12298-024-01466-1.

High-throughput seed quality analysis in faba bean: leveraging Near-InfraRed spectroscopy (NIRS) data and statistical methods.

Near-infrared spectroscopy (NIRS) provides a high-throughput phenotyping technique to assist breeding for improved faba bean seed quality. We combined chemical analysis of protein, oil content (and composition) with NIRS through chemometrics, employing Partial Least Squares (PLS), Elastic Net (EN), Memory-based Learning (MBL), and Bayes B (BB) as prediction models. Protein was the most reliably predicted trait (R2 = 0.96-0.98) across field trials, followed by oil (R2 = 0.82-0.86) and oleic acid (R2 = 0.31-0.68). Samples for training the models were selected using K-means clustering. The optimal statistical approach for prediction was compound-specific: PLS for protein (Root Mean Squared Error - RMSE = 0.46), BB for oil (RMSE = 0.067), and EN for oleic acid content (RMSE = 2.83). Reduced training set simulations revealed different effects on prediction accuracy depending on the model and compound. Several NIR regions were pinpointed as highly informative for the compounds, using the shrinkage and variable selection capabilities of EN and BB.

Intercropping maize (Zea mays L.) and field beans (Vicia faba L.) for forage, increases protein production.

In 2005-2007, a field study was conducted into intercropping of maize with faba bean at Pawlowice research station, Wroclaw University of Environmental and Life Sciences. The main aim of the multi-year field research was an investigation into the reactions of differing maize hybrid earliness to intercropping cultivation with faba bean. The field research evaluated the effect of three maize hybrids-Wilga (early-E), Blask (medium-M) and Iman (late-L)-and the sowing rate of faba bean-18 (Fb1), 27 (Fb2) and 36 (Fb3) seeds per 1 m2-on growth dynamics and yield structure, and biomass, protein, and energy yield. Cultivation of faba bean in maize inter-rows led to significant competition with maize and affected yields, causing a decrease in maize dry matter yield from 14.1 (Fb1) to 20.6% (FB3) compared with maize sown alone. In terms of total biomass yield from maize and faba beans, no significant differences were found, but a slight increase in yield of 1.1-4.2% (repective to Fb1 and Fb3) was noted compared to maize sown alone. The early maize hybrid had a significantly lower yield but was most suitable for intercropping with faba bean. The dry biomass yield of early hybrids increased in intercropping by 25% compared to pure maize cultivation. Total protein yield from both intercropping components was higher than in the pure sowing of maize: from 24 (Fb1) to 39% (Fb3). The increase in protein production resulted in an improvement in the energy-protein ratio. The number of UFL per kg of total protein decreased from 13.2 in pure maize cultivation (M-P) to 9.3 (Fb3). A more balanced forage biomass was produced from intercropping maize with faba bean, especially when an early maize hybrid was sown with faba beans.

Transcriptome Analysis of Stigmas of Vicia faba L. Flowers.

Pollination in angiosperms depends on complex communication between pollen grains and stigmas, classified as wet or dry, depending on the presence or absence of secretions at the stigma surface, respectively. In species with wet stigma, the cuticle is disrupted and the presence of exudates is indicative of their receptivity. Most stigma studies are focused on a few species and families, many of them with self-incompatibility systems. However, there is scarce knowledge about the stigma composition in Fabaceae, the third angiosperm family, whose stigmas have been classified as semidry. Here we report the first transcriptome profiling and DEGs of Vicia faba L. styles and stigmas from autofertile (flowers able to self-fertilize in the absence of manipulation, whose exudate is released spontaneously) and autosterile (flowers that need to be manipulated to break the cuticle and release the exudates to be receptive) inbred lines. From the 76,269 contigs obtained from the de novo assembly, only 45.1% of the sequences were annotated with at least one GO term. A total of 115,920, 75,489, and 70,801 annotations were assigned to Biological Process (BP), Cellular Component (CC), and Molecular Function (MF) categories, respectively, and 5918 differentially expressed genes (DEGs) were identified between the autofertile and the autosterile lines. Among the most enriched metabolic pathways in the DEGs subset were those related with amino acid biosynthesis, terpenoid metabolism, or signal transduction. Some DEGs have been related with previous QTLs identified for autofertility traits, and their putative functions are discussed. The results derived from this work provide an important transcriptomic reference for style-stigma processes to aid our understanding of the molecular mechanisms involved in faba bean fertilization.

Lipidomics analysis reveals new insights into crisp grass carp associated with meat texture.

Feeding faba beans to grass carp could crisp its muscle texture to avoid softening, the relationship between texture formation throughout the crisping process and the critical lipids regulating the fish quality has not yet been clarified. Herein, an 60-day nutritional trial and untargeted lipidomic analysis was used to study the changes of lipids in crisp grass carp dorsal muscle. A total of 1036 lipids were remarkably different between ordinary and crisp grass carp. The concentrations of the LPC, LPE, PG, Cer, Hex2Cer, SM, MG and MGMG were positively correlated with hardness and springiness, and the CL, TG, PMe, WE, dMePE and AcCa were negative correlation. High content of lipids involved in storage in ordinary grass carp, such as glycerophospholipids, polyunsaturated and saturated fatty acid content. In contrast, high content of membrane components in crisp grass carp, such as monounsaturated fatty acid, sphingolipid and glycerolipids content, and the distribution of PUFA in lipid molecules was related to lipid biosynthesis. This study might provide some insights into improved knowledge of the association between meat texture and lipid molecules in fish fed with faba bean.

Nutritional and Phytochemical Profiling of Vicia faba L. var. Minor Seeds: a Multifaceted Exploration of Natural Antioxidants and Functional Food Potential.

This study explores the nutritional and phytochemical profiling of twenty-three genotypes of Vicia faba L. var. minor seeds cultivated in the experimental field of the Arid Lands Institute of Medenine. Our comprehensive analysis encompasses fatty acid composition, sugar content, phytochemical composition, and antioxidant potential, providing a nuanced understanding of the seeds' nutritive quality. The investigation revealed substantial variations among genotypes, showcasing the potential for targeted nutritional enhancement. Quantification of total polyphenols, flavonoids, condensed tannins, and radical scavenging activities revealed average values of 16.46 mg GAE/g DW, 6.27 mg CTE/g DW, 0.47 mg CE/g DW, and 0.146 mM TEAC, respectively. Notably, the seeds exhibited a low tannin content, a desirable trait for animal feed applications. Liquid chromatography-mass spectrometry (LC-MS) was employed for the identification of phenolic compounds, unearthing the prevalence of quinic acid and flavanols, including catechin (+) and epicatechin. Sugar analysis identified the presence of glucose and sucrose, emphasizing the seeds' unique carbohydrate composition. Gas chromatography elucidated the fatty acid profile, spotlighting prominent components such as palmitic acid (13.87%), stearic acid (3.37%), oleic acid (27.66%), linoleic acid (45.83%), and linolenic acid (3.53%). The findings underscore the seeds' nutritive significance, positioning them as rich sources of natural antioxidants, fatty acids, and phenolic compounds. Moreover, the extracts' favorable tannin content positions them as potential candidates for functional food applications, showcasing their promise as sources of bioactive molecules with diverse applications.

Improvement of cool-season food legumes for adaptation to intercropping systems: breeding faba bean for intercropping with durum wheat as a case study.

Although the transition toward a more sustainable agricultural system is sparking the interest of scientists and farmers around the globe, breeding programs are still focusing on optimizing cultivars intended for the monoculture system, and most cultivars available on the market are not suitable for intercropping. The incorporation of versatile cool-season food legumes (CSFLs) in the intercropping system is a promising way toward more diversified and sustainable cropping systems. However, as the selection of good-performing cultivars under sole cropping does not always lead to a good performance in intercropping, the development of an alternative breeding scheme for intercropping is now a necessity. The case study of faba bean-wheat intercropping was used to select for traits associated with better performance of faba bean, resulting in identifying the combined grain yield, 100-seed weight, number of pods per plant, and canopy height as key traits for faba bean-wheat intercropping suitability. Incorporating these traits in the breeding programs would be the cornerstone of the prospective transition.

Comprehensive Assessment of the Effect of Multi-Cropping on Agroecosystems.

Multi-cropping is becoming an increasingly popular technique in agriculture to tackle major and complex agroecosystem problems such as biodiversity and soil fertility loss, erosion and degradation, increased greenhouse gas emissions, etc. Comprehensively assessing the impact of multi-cropping intensity on agroecosystems is a new and still under-researched approach that can provide a better understanding of the impact of individual indicators on the overall functioning of biodiverse agroecosystems. Data from a stationary field experiment using multi-cropping at the Vytautas Magnus University Experimental Station between 2020 and 2022 were used to carry out this study. The study included maize, hemp, and faba bean as single, binary, and ternary crops. A complex assessment approach (CEI value) was used to determine the impact of these crops on the agroecosystem, the interrelationships between the main indicators, and the strength of their effects. It was found that the ternary maize-hemp-faba bean crop had the most positive effect on the agroecosystem. The effectiveness of other crops was 2 to 35% less. The lowest value was calculated for the maize-faba bean crop.

Microencapsulation of Essential Oils Using Faba Bean Protein and Chia Seed Polysaccharides via Complex Coacervation Method.

The aim of this study was to develop microcapsules containing juniper or black pepper essential oils, using a combination of faba bean protein and chia seed polysaccharides (in ratios of 1:1, 1:2, 2:1). By synergizing these two polymers, our goal was to enhance the efficiency of essential oil microencapsulation, opening up various applications in the food industry. Additionally, we aimed to investigate the influence of different polymer mixing ratios on the properties of the resulting microcapsules and the course of the complex coacervation process. To dissolve the essential oils and limit their evaporation, soybean and rapeseed oils were used. The powders resulting from the freeze-drying of coacervates underwent testing to assess microencapsulation efficiency (65.64-87.85%), density, flowability, water content, solubility, and hygroscopicity. Additionally, FT-IR and DSC analyses were conducted. FT-IR analysis confirmed the interactions between the components of the microcapsules, and these interactions were reflected in their high thermal resistance, especially at a protein-to-polysaccharide ratio of 2:1 (177.2 °C). The water content in the obtained powders was low (3.72-7.65%), but it contributed to their hygroscopicity (40.40-76.98%).

Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages.

The study was performed to determine the effect of faba bean protein isolate (FBPI) alone or in combination with microbial transglutaminase (MTG) on the rheological properties of pork myofibrillar protein gel (MPG), and physiochemical and textural properties of reduced-salt, low-fat pork model sausages (LFMSs). The cooking yields of MPGs with MTG or FBPI alone decreased and increased, respectively. However, the combination of FBPI and MTG was similar to the control (CTL) without FBPI or MTG. Gel strength values of MPG added with both FBPI and MTG were higher than treatments with FBPI or MTG alone. The hydrophobicity values of CTL were lower than those of MPG with FBPI alone, whereas the addition of MTG decreased the hydrophobicity of MPGs. The incorporation of FBPI alone or in combination with MTG decreased sulfhydryl groups (p<0.05). Shear stress values of MPGs with MTG tended to be higher than those of non-MTG treatments at all shear rates, and the addition of FBPI into MPGs increased shear stress values. Reduced-salt (1.0%) LFMSs with FBPI alone or combined with MTG had both lower cooking loss and expressible moisture values than those of CTL and similar values to the reference sample (REF, 1.5% salt). Textural properties of reduced-salt LFMSs with FBPI or MTG were similar to those of REF. These results demonstrated that the combination of FBPI and MTG could improve the water binding capacity and textural properties of pork MPGs and LFMSs and might be suitable for application in the development of healthier meat products.

Recent progress and potential future directions to enhance biological nitrogen fixation in faba bean (Vicia faba L.).

The necessity for sustainable agricultural practices has propelled a renewed interest in legumes such as faba bean (Vicia faba L.) as agents to help deliver increased diversity to cropped systems and provide an organic source of nitrogen (N). However, the increased cultivation of faba beans has proven recalcitrant worldwide as a result of low yields. So, it is hoped that increased and more stable yields would improve the commercial success of the crop and so the likelihood of cultivation. Enhancing biological N fixation (BNF) in faba beans holds promise not only to enhance and stabilize yields but also to increase residual N available to subsequent cereal crops grown on the same field. In this review, we cover recent progress in enhancing BNF in faba beans. Specifically, rhizobial inoculation and the optimization of fertilizer input and cropping systems have received the greatest attention in the literature. We also suggest directions for future research on the subject. In the short term, modification of crop management practices such as fertilizer and biochar input may offer the benefits of enhanced BNF. In the long term, natural variation in rhizobial strains and faba bean genotypes can be harnessed. Strategies must be optimized on a local scale to realize the greatest benefits. Future research must measure the most useful parameters and consider the economic cost of strategies alongside the advantages of enhanced BNF.

Heat-Induced Gelation of Chickpea and Faba Bean Flour Ingredients.

This study aimed to investigate the gelling behavior of faba bean (FB) and chickpea (CP) flour between 10 and 20% (w/w) concentration at pH 3.0, 5.0, and 7.0. Both sources formed at pH 3.0 and 5.0 self-standing gels with 12% (w/w) of flour, while 16% (w/w) of flour was required to obtain a gel at pH 7.0. During gelling between 40 and 70 °C, a sharp increase of the elastic modulus G' was observed in both flours, mainly due to water absorption and swelling of the starch, one of the major constituents in the ingredients. Increasing the temperature at 95 °C, G' increased due to the denaturation of globulins and therefore the exposure of their internal part, which allowed more hydrophobic interactions and the formation of the gel. After cooling, both FB and CP gels displayed a solid-like behavior (tan δ ranging between 0.11 and 0.18) with G' values at pH 3.0 and 5.0 significantly (p < 0.05) higher than those at pH 7.0, due to the lower electrostatic repulsions at pHs far from the isoelectric point. The rheological properties were supported by the water binding capacity values, confirming the better gels' strength described by rheological analysis. These results will enhance our understanding of the role of legume flours in formulating innovative and sustainable food products as alternatives to animal ones.