Chickpea-Based Milk Analogue Stabilized by Transglutaminase

Overview

Journal Foods

Specialty Biotechnology

Date 2025 Feb 13

PMID 39942107

Authors

Barak Snir

Ayelet Fishman

Jovana Glusac

Affiliations

Soon will be listed here.

Abstract

Plant-based milk substitutes are becoming increasingly popular in the food industry. Among different plant proteins, chickpea proteins (CP) offer unique qualities as good functional and nutritional properties, followed by pleasant taste. This study examines the ability of the production of / emulsions resembling milk analogue (3% / chickpea protein, 3% / canola oil) by using chickpea protein isolate with/without the enzyme transglutaminase (TG) (50 U/g of protein). As a reference material, commercial soymilk was used. The emulsions were characterized by particle size distribution, zeta potential, viscosity, and microstructure. The TG-crosslinked chickpea protein milk analogue demonstrated improved stability, characterized by enhanced zeta potential (-24.7 mV) and extended shelf life compared to chickpea protein milk analogue without TG and soymilk. Stable particle size distribution (D[3,2] 0.11-0.17 µm) and shear-thinning behaviour (viscosity values of 2.16 mPas at 300 1/s) additionally contributed to their stability and desirable viscosity. Overall, chickpea protein milk analogue crosslinked by TG presents a promising alternative to traditional and plant-based milk products, offering clean-label, functional, and shelf-stable formulations. The additional optimization of protein concentration and processing conditions could enhance the overall functionality even further.

References

McClements D, Gumus C . Natural emulsifiers - Biosurfactants, phospholipids, biopolymers, and colloidal particles: Molecular and physicochemical basis of functional performance. Adv Colloid Interface Sci. 2016; 234:3-26. DOI: 10.1016/j.cis.2016.03.002. View

Buchert J, Ercili Cura D, Ma H, Gasparetti C, Monogioudi E, Faccio G . Crosslinking food proteins for improved functionality. Annu Rev Food Sci Technol. 2011; 1:113-38. DOI: 10.1146/annurev.food.080708.100841. View

McClements D . Critical review of techniques and methodologies for characterization of emulsion stability. Crit Rev Food Sci Nutr. 2007; 47(7):611-49. DOI: 10.1080/10408390701289292. View

Bradford M . A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Anal Biochem. 1976; 72:248-54. DOI: 10.1016/0003-2697(76)90527-3. View

Ren C, Tang L, Zhang M, Guo S . Structural characterization of heat-induced protein particles in soy milk. J Agric Food Chem. 2009; 57(5):1921-6. DOI: 10.1021/jf803321n. View

Withana-Gamage T, Wanasundara J, Pietrasik Z, Shand P . Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max) and pea (Pisum sativum L.). J Sci Food Agric. 2011; 91(6):1022-31. DOI: 10.1002/jsfa.4277. View

Tobacman J . Review of harmful gastrointestinal effects of carrageenan in animal experiments. Environ Health Perspect. 2001; 109(10):983-94. PMC: 1242073. DOI: 10.1289/ehp.01109983. View

Xu Y, Tong X, Lu Y, Lu Y, Wang X, Han J . Microalgal proteins: Unveiling sustainable alternatives to address the protein challenge. Int J Biol Macromol. 2024; 276(Pt 2):133747. DOI: 10.1016/j.ijbiomac.2024.133747. View

Fahoum L, Moscovici A, David S, Shaoul R, Rozen G, Meyron-Holtz E . Digestive fate of dietary carrageenan: Evidence of interference with digestive proteolysis and disruption of gut epithelial function. Mol Nutr Food Res. 2016; 61(3). DOI: 10.1002/mnfr.201600545. View

10.

Sfakianakis P, Tzia C . Conventional and Innovative Processing of Milk for Yogurt Manufacture; Development of Texture and Flavor: A Review. Foods. 2017; 3(1):176-193. PMC: 5302305. DOI: 10.3390/foods3010176. View

11.

Liao J, Guo Z, Shen J, Lin X, Wang Y, Yuan W . The effect of pH shifting on the calcium-fortified milk analogue with chickpea protein. Food Chem. 2024; 460(Pt 2):140623. DOI: 10.1016/j.foodchem.2024.140623. View

12.

Lomer M, Parkes G, Sanderson J . Review article: lactose intolerance in clinical practice--myths and realities. Aliment Pharmacol Ther. 2007; 27(2):93-103. DOI: 10.1111/j.1365-2036.2007.03557.x. View

13.

Grossmann L, Kinchla A, Nolden A, McClements D . Standardized methods for testing the quality attributes of plant-based foods: Milk and cream alternatives. Compr Rev Food Sci Food Saf. 2021; 20(2):2206-2233. DOI: 10.1111/1541-4337.12718. View

14.

Kim S, Less J, Wang L, Yan T, Kiron V, Kaushik S . Meeting Global Feed Protein Demand: Challenge, Opportunity, and Strategy. Annu Rev Anim Biosci. 2018; 7:221-243. DOI: 10.1146/annurev-animal-030117-014838. View

15.

Glusac J, Isaschar-Ovdat S, Fishman A . Transglutaminase modifies the physical stability and digestibility of chickpea protein-stabilized oil-in-water emulsions. Food Chem. 2020; 315:126301. DOI: 10.1016/j.foodchem.2020.126301. View

16.

Valencia-Flores D, Hernandez-Herrero M, Guamis B, Ferragut V . Comparing the effects of ultra-high-pressure homogenization and conventional thermal treatments on the microbiological, physical, and chemical quality of almond beverages. J Food Sci. 2013; 78(2):E199-205. DOI: 10.1111/1750-3841.12029. View

17.

Hickisch A, Bindl K, Vogel R, Toelstede S . Thermal treatment of lupin-based milk alternatives - Impact on lupin proteins and the network of respective lupin-based yogurt alternatives. Food Res Int. 2017; 89(Pt 1):850-859. DOI: 10.1016/j.foodres.2016.10.013. View

18.

Yokoyama K, Nio N, Kikuchi Y . Properties and applications of microbial transglutaminase. Appl Microbiol Biotechnol. 2004; 64(4):447-54. DOI: 10.1007/s00253-003-1539-5. View

19.

Sethi S, Tyagi S, Anurag R . Plant-based milk alternatives an emerging segment of functional beverages: a review. J Food Sci Technol. 2016; 53(9):3408-3423. PMC: 5069255. DOI: 10.1007/s13197-016-2328-3. View

20.

Paul A, Kumar S, Kumar V, Sharma R . Milk Analog: Plant based alternatives to conventional milk, production, potential and health concerns. Crit Rev Food Sci Nutr. 2019; 60(18):3005-3023. DOI: 10.1080/10408398.2019.1674243. View