Transglutaminase-Induced Polymerization of Pea and Chickpea Protein to Enhance Functionality.

ABSTRACT: Pulse proteins, such as pea and chickpea proteins, have inferior functionality, specifically gelation, compared to soy protein, hindering their applications in different food products, such as meat analogs. To close the functionality gap, protein polymerization via targeted modification can be pursued. Accordingly, transglutaminase-induced polymerization was evaluated in pea protein isolate (PPI) and chickpea protein isolate (ChPI) to improve their functionality. The PPI and ChPI were produced following a scaled-up salt extraction coupled with ultrafiltration (SE-UF) process. Transglutaminase (TGase)-modified PPI and ChPI were evaluated in comparison to unmodified counterparts and to commercial protein ingredients. Protein denaturation and polymerization were observed in the TG PPI and TG

SUBMITTER: Yaputri BP 

PROVIDER: S-EPMC10815621 | biostudies-literature | 2023 Dec

REPOSITORIES: biostudies-literature