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Chickpea Proteins as Sustainable Ingredients: Techno-Functional Characterization.

Daniela Soto-Madrid1, Sara Pérez2, Camila Mella2

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Chickpea protein (CPP) offers a sustainable alternative to animal protein, showing excellent emulsifying properties comparable to whey protein isolate (WPI). Further modifications may enhance CPP

Keywords:
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Area of Science:

  • Food Science and Technology
  • Plant-Based Proteins
  • Sustainable Food Ingredients

Background:

  • Increasing consumer demand for plant-based diets necessitates novel protein alternatives.
  • Chickpea protein (CPP) is a sustainable option with high protein content (14.9-24.6%).

Purpose of the Study:

  • To compare the techno-functional properties of chickpea protein (CPP) and whey protein isolate (WPI).
  • To evaluate CPP's emulsifying capabilities for plant-based food applications.
  • To assess the long-term stability of CPP-stabilized emulsions.

Main Methods:

  • CPP extraction using alkaline extraction and isoelectric precipitation.
  • Evaluation of techno-functional properties: solubility, foaming capacity, emulsion activity index (EAI), gelling, and interfacial properties.
  • Comparative analysis of CPP and WPI as emulsifiers in plant-based emulsions over two months.

Main Results:

  • CPP showed lower solubility but identical foaming capacity compared to WPI.
  • CPP exhibited a significantly higher emulsion activity index (22 m²/g) than WPI (15 m²/g).
  • CPP was more effective at reducing interfacial tension, though WPI formed stronger gels; emulsion stability was comparable over two months.

Conclusions:

  • Chickpea protein (CPP) presents a competitive techno-functional profile, particularly in emulsification.
  • CPP's effectiveness in complex food matrices may require physical or chemical modifications.
  • CPP is a promising sustainable ingredient for the evolving food industry.