Pulse protein processing: The effect of processing choices and enzymatic hydrolysis on ingredient functionality

Plant-based protein ingredients are an emerging solution to the environmental and health issues associated with animal-based proteins. Pulses have become a promising source of these plant-based ingredients. In order to produce functional proteins from pulse grains, extensive processing must be conducted to extract their proteins. These processing steps have consequential effects on the composition and structure of the resulting proteins which may modify their functional properties. This study reviews the most prominent options for each unit operation of pulse protein processing such as extraction, isolation, and drying. It also emphasizes the benefits and drawbacks of such methods and their effects on the pulse protein functionality. Furthermore, enzymatic hydrolysis is discussed as an optional processing step that is thought to counteract loss of functionality associated with pulse protein isolation. However, review of enzymatic hydrolysis literature reveals methodological issues in which insoluble and nonfunctional fractions of pulse protein hydrolysates are removed before analysis. This literature may draw into question the validity of the conventional wisdom that enzymatic hydrolysis is always beneficial to protein functionality.

Automated summary

Plant-based protein ingredients are a promising solution to address environmental and health concerns associated with animal-based proteins. Pulses, such as beans, have emerged as a potential source of these plant-based ingredients. However, the processing of pulse grains to extract functional proteins can affect their composition and structure, potentially modifying their functional properties. This study reviews the different processing steps involved in pulse protein processing, such as extraction, isolation, and drying, and discusses the benefits and drawbacks of these methods. Additionally, the study explores the use of enzymatic hydrolysis as a potential step to maintain protein functionality. However, the analysis of existing literature raises questions about the efficacy of enzymatic hydrolysis in preserving protein functionality.