Development and characterization of glycosylated chickpea protein isolate oleogel emulsion: A fat substitute for application in oil-fortified surimi.

The effects of an oleogel emulsion stabilized by glycosylated chickpea protein isolate (CPIL) on the gel quality of cod surimi were evaluated. CPIL formed a more stable oleogel emulsion than the conventional emulsions. It exhibited smaller droplet sizes (1253.67 μm), higher absolute zeta potentials (-73.51 mV), superior viscoelasticity, and a more uniform microstructure. Protein glycosylation and oil-phase gelation synergistically enhanced emulsion stability, strengthen the interfacial layer, and restrict oil phase flowability. The incorporation of CPIL oleogel emulsions as a fat substitute into surimi significantly improved gel strength (from 4789 g·mm-1 to 8345 g·mm-1) and water-holding capacity (from 88.2% to 91.4%). Furthermore, the hardness and chewiness of the surimi gel were significantly improved. Microstructural observations revealed that the CPIL oleogel emulsions were uniformly dispersed in the form of fine oil droplets within a dense and ordered protein network. Overall, the CPIL oleogel emulsion improved the quality of surimi gels and may provide a theoretical basis for the development of functional and nutritionally enhanced surimi products. KEYWORDS: Surimi Oleogel emulsion Chickpea protein isolate Glycosylated Gel quality.