Journal
PROCESSES
Volume 10, Issue 12, Pages -Publisher
MDPI
DOI: 10.3390/pr10122586
Keywords
legume protein; protein extraction; techno-functional and nutritional properties of protein isolates
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Legumes are protein-rich crops with potential as functional food ingredients. The techno-functional properties of legume proteins may be affected during processing, leading to changes in their structural, functional, and nutritional properties. This review focuses on the quality of legume protein concentrates and examines the impact of different processing techniques on these properties.
Legumes are sustainable protein-rich crops with numerous industrial food applications, which give them the potential of a functional food ingredient. Legume proteins have appreciable techno-functional properties (e.g., emulsification, foaming, water absorption), which could be affected along with its digestibility during processing. Extraction and isolation of legumes' protein content makes their use more efficient; however, exposure to the conditions of further use (such as temperature and pressure) results in, and significantly increases, changes in the structural, and therefore functional and nutritional, properties. The present review focuses on the quality of legume protein concentrates and their changes under the influence of different physical processing treatments and highlights the effect of processing techniques on the structural, functional, and some of the nutritional, properties of legume proteins.
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