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High-Temperature Gelation and Structural Characterisation of Commercial Yellow Pea, Faba Bean, and Mungbean Protein–Starch Systems

Moniharapon, Niorie, Zhu, Minqian, Daborn, Lucinda, Dhital, Sushil·2026·Gels
DOI 10.3390/gels12010089PMC PMC12840963
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Abstract

The heating of plant proteins at high temperatures is often associated with phase separation due to the aggregation of protein fractions, resulting in weak or discontinuous gels in liquid processing systems. This study examined the high-temperature gelation behaviour of commercial yellow pea, faba bean, and mungbean protein isolates and evaluated how different levels of dry-fractionated starch substitution tailor viscosity development and final gel strength. To characterise structural changes during heating, pasting behaviour was evaluated at 95 °C and 120 °C using a high-temperature Rapid Visco Analyser, while gel strength, temperature-ramp rheology, and thermal transitions were measured using a texture analyser, rheometer, and Differential Scanning Calorimetry. At 95 °C, all systems showed controlled pasting behaviour, with yellow pea exhibiting moderate viscosity development and clear recovery during cooling, mungbean generating the highest peak viscosity, and faba bean forming the strongest elastic network and gel structure. At 120 °C, yellow pea showed reduced stability, whereas faba bean and mungbean retained higher viscosity during heating. Starch addition improved the viscosity stability and gel strength across all proteins by limiting excessive aggregation and supporting network formation. These findings clarify how protein type and starch substitution affect high-temperature gelation, supporting the development of a heat-stable, clean-label plant-based gel system.

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Cited by

Sorted by citations

Authors
Moniharapon, N., Zhu, M., Daborn, L., & Dhital, S.
Affiliations
  • Faculty of Science, Monash University, Clayton, Melbourne, VIC 3800, Australia
  • Department of Chemical and Biological Engineering, Monash University, Clayton, Melbourne, VIC 3800, Australia
Venue
Gels
Publisher
MDPI AG
Published
2026-01-19
Volume
12
Issue
1
Pages
89
ISSN
2310-2861
DOI
10.3390/gels12010089
PMC
PMC12840963
Cited by
9
References
1
Language
en
Licence
creativecommons.org/licenses/by/4.0/ (vor)
Funders
Indonesia Endowment Fund for Education (N/A)

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