Chickpea Proteins as Sustainable Ingredients: Techno-Functional Characterization

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.