Current progress in the utilization of native and modified legume proteins as emulsifiers and encapsulants - A review

Legumes have been bestowed with valuable proteins. Legume proteins not only possess superior nutritional, functional, and anti-oxidative properties, they have also been successfully used as nutraceutical ingredients. The GRAS (generally recognized as safe) status and emulsifying characteristics of legume-derived proteins are the main driving forces behind their utilization for the encapsulation of bioactive compounds. In this review we describe the applications of legume proteins as emulsifiers and encapsulants. In addition, modifications (physical, enzymatic, and chemical) to legume proteins as well as combinations with polysaccharides are also reviewed. Modifications may induce structural changes in the legume proteins, inducing favorable emulsification and encapsulation properties. Combinations of legume proteins with polysaccharides may improve their emulsifying properties and stability against extreme pHs, temperatures, and ionic strengths. Physical, chemical and enzymatic modifications are the principle strategies to modify the native structure of legume proteins for the development of novel emulsifiers. More efforts are needed to explore structure-function relationships and the fate of modified legume proteins during digestion and their interaction with bioactive materials. (C) 2017 Elsevier Ltd. All rights reserved.