Application of emerging technologies to obtain legume protein isolates with improved techno‐functional properties and health effects

Abstract

Current demand of consumers for healthy and sustainable food products has led the industry to search for different sources of plant protein isolates and concentrates. Legumes represent an excellent nonanimal protein source with highprotein content. Legume species are distributed in a wide range of ecological conditions, including regions with drought conditions, making them a sustainable crop in a context of global warming. However, their use as human food is limited by the presence of antinutritional factors, such as protease inhibitors, lectins, phytates, and alkaloids, which have adverse nutritional effects. Antitechnological factors, such as fiber, tannins, and lipids, can affect the purity and protein extraction yield. Although most are removed or reduced during alkaline solubilization and isoelectric precipitation processes, some remain in the resulting protein isolates. Selection of appropriate legume genotypes and different emerging and sustainable facilitating technologies, such as high-power ultrasound, pulsed electric fields, high hydrostatic pressure, microwave, and supercritical fluids, can be applied to increase the removal of unwanted compounds. Some technologies can be used to increase protein yield. The technologies can also modify protein structure to improve digestibility, reduce allergenicity, and tune technological properties. This review summarizes recent findings regarding the use of emerging technologies to obtain high-purity protein isolates and the effects on technofunctional properties and health.

Plant Protein Amyloid Fibrils for Multifunctional Sustainable Materials

“…[ 28 ] The legume protein content is high, ≈20 wt%, with the majority of it being the globulin storage proteins legumin and vicilin. [ 29 ] As reported, protein contents of oilseeds are considerably higher than those of cereals. Pumpkin seed contains a large amount of protein (≈35 wt%), [ 30 ] and can reach up to 50–60 wt% in pumpkin seed residue press cake after pumpkin seed oil extraction; whereas, the protein content in proso millet is ≈13 wt% with the advantage of containing no potentially allergenic gluten.…”

Screening of Acrylamide Content in Commercial Plant-Based Protein Ingredients from Different Technologies

“…This trend could be explained by the differences in the WE processing technologies used to obtain the proteins, which are more complex and variable [ 33 ] compared with the dry fractionation [ 21 ]. Indeed, the wet extraction process consists of several unit operations, and it is possible that the different drying technologies and the temperatures used after the protein extraction [ 26 ] can have a major influence on the acrylamide formation.…”

Developments in Plant Proteins Production for Meat and Fish Analogues

“…However, there are also some drawbacks when it comes to meat and fish analogues, as well as to plant-based compounds that contain antinutritional factors (alkaloids, polysaccharides, protease inhibitors, saponins, phytates, etc.) [ 173 ]. Generally, all plant-based products had longer ingredient lists than animal meat products [ 172 ].…”