BIOINSPIRED ENZYMATIC MANUFACTURING OF PULSE PROTEIN HYDROGELS AS COLD/HEAT-TOLERANT FAT TEXTURIZING AGENTS

The major goal of the proposed project is to provide enzymatic manufacturing solutions based on natural phenomena to create novel fat-like texturizing agents derived from pulse proteins with high amphiphilicity hydrophilic and hydrophobic properties to produce improved texturizes and cross-linked by isopeptide bonds (to result in high tolerance to cold/high temperatures. The new fat texturizing agents can lead to the creation of a wide range of low-fat, reduced-fat, or fat-free processed food products with desired fat texture and healthy values. We will achieve three supporting objectives in the proposed project:Objective 1: Generate amphiphilic polypeptides from pulse proteins via controlled enzymatic hydrolysis with new knowledge on the hydrolysis process - structure - amphiphilicity relationships.Objective 2: Prepare bioinspired hydrogels using amphiphilic pulse polypeptides via site-specific cross-linking by isopeptide bond formation catalyzed using cold-active transglutaminase.Objective 3: Investigate the cold-/heat-tolerance of the newly developed hydrogels as fat texturizing agents, and conduct a case study on its addition as a texturizer in meat analogue products.