Improved Functionality and Emulsifying Stability of Chickpea Protein Microgel-Mung Bean Hull Fiber Conjugates via Combined Physicochemical Pretreatment.

Summary

This laboratory study demonstrates that combined high-pressure homogenization and ultrasonication pretreatment of chickpea protein, followed by Maillard conjugation with mung bean hull soluble dietary fibre, substantially improves the functional and emulsifying properties of the resulting conjugates. The glycosylated CPIMP-MSDF conjugates achieved grafting degrees of 35.54% at optimal protein-to-polysaccharide ratios, with emulsifying activity and stability indices 2.52- and 2.91-fold higher than native chickpea protein isolate, and supported formation of stable Pickering emulsions with enhanced thermal and storage stability. The findings suggest that physicochemical pretreatment combined with Maillard conjugation offers a feasible strategy to upgrade the functional attributes of legume proteins for food applications.

Regional applicability

This is a food processing science study with no geographic location specified and no direct reference to UK farming, policy, or practice conditions. The findings on legume protein ingredient functionality are applicable globally to food formulation and may have relevance to UK plant-based food manufacturing, but the study design and outcomes do not address UK-specific agricultural or nutritional contexts.

Key measures

Grafting degree (%), emulsifying activity index (EAI), emulsion stability index (ESI), antioxidant activity, foaming properties, droplet size (μm), zeta potential (mV), thermal and storage stability

Outcomes reported

The study evaluated how Maillard conjugation of chickpea protein microgels with mung bean hull fibre affected structural properties, functional properties, and emulsion stability. Key measurements included grafting degree, antioxidant activity, foaming properties, emulsifying capacity, droplet size, and storage/thermal stability of Pickering emulsions.

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