Abstract
The current research examines the effect of transglutaminase (TG) addition on novel bigel formulation based on a mixture of a chickpea-potato protein hydrogel and a glycerol monostearate (GMS)-oleogel processed using a hot emulsification procedure. Enzyme addition led to an increase in hardness and storage modulus values while similar melting behavior was found for both bigels with the main peak between 53–55 °C resulting from the GMS-oleogel melting. TGA thermograms of both bigels exhibited similar four weight-loss regions, with the control bigel having higher amount of bound water (∼56 %) compared to the TG-crosslinked bigel (∼50 %), which can be related to the higher stickiness of the control bigel. Confocal and cryo-HR-SEM imaging revealed the formation of a chickpea/potato protein network embedded with GMS oleogel droplets. Upon cooking, both bigels had crispy orange-brown surface with higher hardness and moderate browning due to the Maillard reaction.
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