Moreno Conde, Helena MaríaDíaz, María TeresaBorderías, A. JavierDomínguez Timón, FátimaVarela, AlejandroTovar, Clara A.Pedrosa, Mercedes M.2023-06-222023-06-222022-03-050921-966810.1007/s11130-022-00956-5https://hdl.handle.net/20.500.14352/71475CRUE-CSIC (Acuerdos Transformativos 2022)Gelling ability of a bean protein isolate (BPI) obtained from a naturally low-lectin variety (Phaseolus vulgaris var. Almonga) was analysed. For that purpose differences on gels processing: concentration (14% and 17%), salt addition (0 and 2%), and pH (6.5 –lot A- and 7 –lot B), were studied to obtain suitable colour, mechanical and viscoelastic properties for making appropriate meat and seafood analogues. Gelation at pH 7 at both 14 and 17% BPI concentrations, produced less rigid, more flexible, time-stable and cohesive gel networks. Colour of the resulting gels was white enough to be considered as an adequate base for making plant-based analogues. The content of total galactoside, inositol phosphates and trypsin inhibitors (bioactive compounds) present in one serving (100 g) of these BPI gels were up to 0.80 mg/g, 8.06 mg/g and 239 TIUs, respectively.engAtribución 3.0 Españahttps://creativecommons.org/licenses/by/3.0/es/journal articlehttps://doi.org/10.1007/s11130-022-00956-5https://link.springer.com/article/10.1007/s11130-022-00956-5open accessLegumesWhite bean protein isolateGelationMechanical propertiesViscoelasticityTecnología de los alimentos3309 Tecnología de Los Alimentos