Enzymatic texturisation of leguminous proteins and their application in food models

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Texture is a crucial quality parameter in food technology, with proteins playing a significant role in defining it. A variety of proteins from both animal and plant sources, including single-cell organisms, are utilized in food production. Current challenges in food product development include cost-effectiveness, functionality, and meeting nutritional demands, with a growing focus on gluten-free, non-GMO, and vegetarian options. Vegetable proteins, particularly from cereals and grain legumes, are gaining popularity due to their consumer acceptance and nutritional benefits. However, issues like allergenicity and inadequate texture properties of plant proteins have limited their market success. Enhancing the textural properties of these proteins could lead to healthier, well-accepted, and cost-effective food products. Microbial transglutaminase (MTG) is a valuable tool for improving the techno-functional properties of proteins, enhancing texture, gel firmness, viscosity, and other characteristics. MTG catalyzes the formation of isopeptide bonds, creating a stable protein network that significantly improves texture. Although plant proteins have not been widely cross-linked enzymatically for commercial use, a reliable HPLC–MS method has been developed to quantify isopeptides in cross-linked plant protein samples. Studies on soy, pea, and lupin proteins demonstrated that gel strength correlates with the number of isopeptide bonds,