Improved Functionality and Emulsifying Stability of Chickpea Protein Microgel-Mung Bean Hull Fiber Conjugates via Combined Physicochemical Pretreatment.
- 1College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471000, China.
- 2College of Food Science & Technology, Nanjing Agricultural University, Nanjing 210095, China.
- 3College of Basic Medicine, Zunyi Medical University, Zunyi 563000, China.
Abstract
Native chickpea protein isolate (CPI) exhibits unsatisfactory solubility and dispersibility, restricting its interfacial performance and emulsion-stabilizing capacity. Herein, CPI gels were subjected to combined high-pressure homogenization and ultrasonication pretreatment to fabricate CPI microgel particles (CPIMPs), followed by a Maillard conjugation with mung bean hull soluble dietary fiber (MSDF). Then the effects of glycosylated CPIMP-MSDF conjugates on structural properties, functional properties, and emulsion stability were evaluated. The results demonstrated that the grafting degree of the CPIMP-MSDF conjugate reached a peak of 35.54% at a 4:1 protein-to-polysaccharide mass ratio, indicating efficient grafting. FTIR, intrinsic fluorescence spectroscopy, and free sulfhydryl content analysis confirmed the structural changes. Glycosylation was found to significantly enhance the antioxidant activity, foaming properties, and emulsifying capacity of conjugates. The emulsifying activity index (EAI) and emulsion stability index (ESI) of the CPIMP-MSDF conjugates were 2.52- and 2.91- fold higher than those of CPI, respectively. The Pickering emulsion stabilized by the CPIMP-MSDF conjugate exhibited the smallest droplet size (4.72 μm) and the lowest zeta potential (-30.71 mV). Furthermore, glycosylation significantly enhanced the storage stability and thermal stability of the Pickering emulsions. This combined physical pretreatment and Maillard conjugation provides a feasible strategy to upgrade the functional attributes of legume protein.
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BibTeX
@article{he2026improved,
title = {{Improved Functionality and Emulsifying Stability of Chickpea Protein Microgel-Mung Bean Hull Fiber Conjugates via Combined Physicochemical Pretreatment.}},
author = {Xiangxiang He and Xinyi Song and Liping Ma and Jinle Xiang and Min Zhang and Xinshuai Zhang and Yizhuo Han and Yunpeng Shao and Runqiang Yang and Lei Luo and Bo Zhang},
journal = {Foods (Basel, Switzerland)},
year = {2026},
month = oct,
doi = {10.3390/foods15193526},
url = {https://europepmc.org/article/MED/42883632},
note = {CC BY},
}
RIS
TY - JOUR
TI - Improved Functionality and Emulsifying Stability of Chickpea Protein Microgel-Mung Bean Hull Fiber Conjugates via Combined Physicochemical Pretreatment.
AU - Xiangxiang He
AU - Xinyi Song
AU - Liping Ma
AU - Jinle Xiang
AU - Min Zhang
AU - Xinshuai Zhang
AU - Yizhuo Han
AU - Yunpeng Shao
AU - Runqiang Yang
AU - Lei Luo
AU - Bo Zhang
PY - 2026
DA - 2026/10/02
JO - Foods (Basel, Switzerland)
DO - 10.3390/foods15193526
UR - https://europepmc.org/article/MED/42883632
AB - Native chickpea protein isolate (CPI) exhibits unsatisfactory solubility and dispersibility, restricting its interfacial performance and emulsion-stabilizing capacity. Herein, CPI gels were subjected to combined high-pressure homogenization and ultrasonication pretreatment to fabricate CPI microgel particles (CPIMPs), followed by a Maillard conjugation with mung bean hull soluble dietary fiber (MSDF). Then the effects of glycosylated CPIMP-MSDF conjugates on structural properties, functional properties, and emulsion stability were evaluated. The results demonstrated that the grafting degree of the CPIMP-MSDF conjugate reached a peak of 35.54% at a 4:1 protein-to-polysaccharide mass ratio, indicating efficient grafting. FTIR, intrinsic fluorescence spectroscopy, and free sulfhydryl content analysis confirmed the structural changes. Glycosylation was found to significantly enhance the antioxidant activity, foaming properties, and emulsifying capacity of conjugates. The emulsifying activity index (EAI) and emulsion stability index (ESI) of the CPIMP-MSDF conjugates were 2.52- and 2.91- fold higher than those of CPI, respectively. The Pickering emulsion stabilized by the CPIMP-MSDF conjugate exhibited the smallest droplet size (4.72 μm) and the lowest zeta potential (-30.71 mV). Furthermore, glycosylation significantly enhanced the storage stability and thermal stability of the Pickering emulsions. This combined physical pretreatment and Maillard conjugation provides a feasible strategy to upgrade the functional attributes of legume protein.
SN - 2304-8158
ER -