# Chickpea Proteins as Sustainable Ingredients: Techno-Functional Characterization

## TL;DR

Chickpea protein is a sustainable plant-based protein with good emulsifying properties, though some modifications may be needed for optimal food applications.

## Contribution

This study compares the techno-functional properties of chickpea protein with whey protein for use in plant-based foods.

## Key findings

- Chickpea protein has a higher emulsion activity index than whey protein.
- Chickpea protein emulsions are stable over two months, similar to whey protein emulsions.
- Whey protein forms stronger gels than chickpea protein at the same concentrations.

## Abstract

The growing consumer trend toward plant-based diets is prompting the food industry to seek alternatives to animal protein. Chickpea protein (CPP) stands out for its high protein content (14.9–24.6%) and represents a sustainable alternative. Therefore, this study evaluated and compared the techno-functional performance of CPP and whey protein isolate (WPI), with a focus on their emulsifying capabilities for plant-based food development. CPP was extracted via alkaline extraction and isoelectric precipitation. The techno-functional properties were evaluated, including solubility index (%), foaming capacity (%), emulsion activity index (EAI), gelling, and interfacial properties. Additionally, CPP was used as an emulsifier in plant-based emulsions, and the emulsion stability was compared with WPI for two months. Although CPP exhibited a lower solubility index (60 ± 1.0%) than WPI (95 ± 0.3%), its foaming capacity was identical (CPP: 57 ± 6%; WPI: 58 ± 4%) and exhibited a significantly higher emulsion activity index (22 ± 0.3 m2/g) than WPI (15 ± 0.8 m2/g). In terms of gelation, WPI formed stronger gels (1.2–2.1 N) than CPP (0.05–0.06 N), at the same concentrations. Interfacial tension measurements showed that, while CPP exhibited a higher interfacial saturation concentration (0.055 g/L vs. 0.023 g/L), it was more effective at reducing equilibrium interfacial tension than WPI. Finally, emulsion stability over two months was similar when using CPP or WPI as emulsifiers. CPP demonstrates a competitive functional profile; however, its implementation as a sustainable ingredient will require physical or chemical modifications to improve its functional properties for complex food matrices.