Technological strategies to improve gelation properties of legume proteins with the focus on lupin

There is a growing demand for plant protein due to the increasing number of consumers looking for healthier food options. Protein from the legume seed lupin is a viable plant protein source due its high protein content and agricultural sustainability of lupin production. Lupin protein is however underutilised in food manufacturing due to its poor gelling and thickening properties. This review uncovers the link between lupin protein structural properties and its poor gelling functionality. It will compare lupin with other legume proteins in terms of protein structure and gel quality. Current knowledge of legume protein gelation processes, factors controlling gelation mechanisms and methods for evaluating gel quality will be presented. Finally, green and efficient protein modification technologies to improve gelation will be detailed. This review also reveals the scarcity of infor-mation on approaches to improve the poor gelation properties of lupin protein, highlighting the need for research in this area.

Automated summary

With the increasing demand for healthier food options, there is a growing interest in plant proteins, including lupin protein from legumes. Despite its high protein content and agricultural sustainability, lupin protein is underutilised in food manufacturing due to its poor gelling and thickening properties. This review examines the relationship between the structural properties of lupin protein and its poor gelling functionality, compares it with other legume proteins in terms of structure and gel quality, and highlights the need for research in improving the gelation properties of lupin protein.