Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 107, Issue -, Pages 466-479Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2020.11.016
Keywords
High pressure; Pulse protein; Legume; Nutrition; Angiotensin I converting Enzyme (ACE); Functional properties
Categories
Funding
- United States Department of Agriculture, Agricultural Research Service (USDA-ARS) as part of the Pulse Crop Health Initiative
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High pressure treatment can significantly improve the functionality and bioactivity of legume proteins, reduce anti-nutritional factors, and allergenicity. HP-assisted enzymatic hydrolysis can also greatly reduce the stability of legume proteins while enhancing the production of bioactive peptides.
Background: Legume pulses are one of the most versatile and nutritious protein sources with bioactive dietary ingredients. Utilizing innovative nonthermal technologies in legume processing can considerably enhance the quality and digestibility of protein isolates (PIs) or concentrates (PCs) and respective protein hydrolysates (PHs). High pressure (HP), as an interesting alternative to traditional processing, provides legume-based protein supplements with superior bioavailability and health benefits in the food industry. Scope and approach: This review discusses the effect of HP treatments at different pressure levels on the physicochemical, rheological, thermal, structural, functional, nutritional, and digestibility properties of PIs, PCs, and PHs prepared from legume crops (soy, pea, chickpea, beans, and lentil). It also presents promising strategies to improve the functionality and quality of these proteins. Key findings and conclusions: The techno-functional (e.g., water holding capacity, gelation, foaming capacity and stability, emulsifying activity, and emulsion physicochemical stability) and bio-functional (e.g., in vitro antioxidant and digestibility) properties of legume-derived PIs or PCs were significantly improved as affected by HP treatment. Moreover, HP could greatly reduce the anti-nutritional factors and allergenicity of pulse protein products. HP-assisted enzymatic hydrolysis also led to a substantial reduction in the stability of protein secondary structures, enthalpy, and steady shear viscosity of legume proteins. The HP-assisted proteolytic process significantly improved the production of bioactive peptides with excellent antihypertension, antiradical, and antioxidant activities.
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