Table 3. Rheological properties of myofibrillar protein gels (MPGs) formulated with faba bean protein isolate (FBPI) alone or in combination with microbial transglutaminase (MTG)

Parameters	Treatments¹⁾
Parameters	CTL	MTG	FBPI	FBTG
Cooking yield (%)	86.2±0.65^b	73.6±7.00^c	94.2±0.81^a	84.2±1.25^b
Gel strength (gf)	177±6.70^c	357±18.4^b	282±19.6^b	437±22.2^a
Hydrophobicity (μg)	19.3±0.06^b	13.9±0.00^d	27.8±0.40^a	18.4±0.38^c
Sulfhydryl groups (μmol/g)	37.9±1.25^a	25.0±1.98^b	23.3±1.40^bc	19.9±1.72^c

CTL, MPG without FBPI and MTG; MTG, MPG with 1.0% MTG; FBPI, MPG with 1.5% FBPI; FBTG, MPG with 1.0% MTG and 1.5% FBPI.
Means having the same superscript in the same row are not different (p>0.05).