*4.1.6 Gelation*

Legume proteins, as other proteins, can also form gels upon heating. Heat induced gelation involves unfolding of proteins, and exposure of reactive groups leading to aggregation into a gel. Gelation imparts characteristics such as water holding capacity to the food. It also holds ingredients. This has applications in foods such as meat and desserts. Gelation affected by pH and ionic environment. Gelling effectiveness is evaluated using the parameter, least gelling concentration (LGC) which is the lowest concentration of protein required to form a stable gel [19]. Legume protein can provide suitable gels for food applications [55–57].
