Antioxidative and antimicrobial properties of pulse proteins and their applications in gluten‐free foods and sports nutrition

Abstract

Summary Pulses are inexpensive and eco‐friendly source of biologically active proteins/peptides exhibiting antioxidative and antimicrobial properties. The antimicrobial activity of pulse proteins/peptides is ascribed to their ability to interact with components of bacterial/fungal cells or viral‐envelope, while antioxidative effects are the result of absorption/scavenging of free radicals and reactive oxygen species, which depend on amino acid composition/sequence, hydrophobicity and molecular mass and vary with multiple factors, including, protein source, hydrolysing enzyme and conditions employed for hydrolysis. Pulse proteins also are useful for quality improvement of gluten‐free (GF) foods to fulfil the increasing demand not only of safe and nutritious but also of acceptable products for people with gluten‐related disorders. They contribute technological and sensory quality to GF baked products through providing lysine and improving hydration, viscoelasticity and gas retention, though the production of GF products with quality comparative to wheat‐based baked products is challenging. The inclusion of pulse proteins in pastas and noodles reduces their glycaemic index and improves textural and cooking properties. Also, pulse proteins were found to be comparable with animal proteins in enhancing exercise capacity and athletic performance; hence, these may be considered suitable in developing health‐promoting plant‐based athletic foods.

Colour, composition, digestibility, functionality and pasting properties of diverse kidney beans (Phaseolus vulgaris) flours

“…Pulses are inexpensive source of proteins, complex carbohydrates, vitamins, minerals and many health-benefitting phytochemicals ( Shevkani et al, 2022 ). The inclusion of pulses in diets is generally recommended for healthy aging, obesity prevention, diabetes management, relieving constipation and reducing the risk of chronic diseases including coronary artery diseases and some cancers ( Brennan et al, 2016 ; Shevkani and Chourasia, 2021 ).…”

Effects of chia flour as a fat substitute on the physicochemical, nutritional and sensory properties of biscuits

“…According to the authors, 10% supplementation level could be use to increase antioxidant quality without decreasing of the sensorial properties. During the last decade, the request to gluten free product has increased (Shevkani et al ., 2022). Silav‐Tuzlu & Tacer‐Caba (2021) investigated the using of chia seeds in gluten free biscuits and reported that chia seeds caused an increase in the overall acceptability and flavour scores of biscuits.…”

Nutritional, functional, and bioactive properties of african underutilized legumes

“…Commonly, legumes including the underutilized ones are rich in polyphenols, alkaloids, saponins, carotenoids, terpenoids, omega-3 fatty acids, flavonoids, and anthocyanins amongst others (Figure 3). These substances have varying degrees of abilities to act as antioxidants, antimicrobials, anticancer agents, anti-tumor agents, anti-inflammatory agents, and neuroprotective agents (Zheng et al, 2019;Shevkani et al, 2022;Popoola et al, 2022a). Furthermore, it has been suggested that polyphenols, alkaloids, and saponins play a vital role in protecting the plant from herbivores and pathogens by serving as defense mechanisms.…”