Current Progress in the Extraction, Functional Properties, Interaction with Polyphenols, and Application of Legume Protein

Abstract

Legume protein can replace animal-derived protein because of its high protein content, low price, lack of cholesterol, complete amino acids, and requirements of vegetarianism. Legume protein has not only superior functional properties but also high biological activities. Therefore, it is widely used in the food industry. However, there are few studies on the comprehensive overview of legume protein. In this review, the extraction, functional properties, interaction with polyphenols, application of legume protein, and activities of their peptides were comprehensively reviewed. Legume proteins are mainly composed of globulin and albumin. The methods of protein extraction from legumes mainly include wet separation (alkali solution and acid precipitation, salt extraction, enzyme extraction, and ultrasonic-assisted extraction) and dry separation (electrostatic separation). Besides, various factors (heat, pH, and concentration) could significantly affect the functional properties of legume protein. Some potential modification technologies could further improve the functionality and quality of these proteins. Moreover, the application of legume protein and the effects of polyphenols on structural properties of legume-derived protein were concluded. Furthermore, the bioactivities of peptides from legume proteins were discussed. To improve the bioactivity, bioavailability, and commercial availability of legumederived protein and peptides, future studies need to further explore new preparation methods and potential new activities of legumederived proteins and active peptides. This review provides a real-time reference for further research on the application of legume protein in the food industry. In addition, this review provides a new reference for the development of legume-derived protein functional foods and potential therapeutic agents.

Encapsulated Microstructures of Beneficial Functional Lipids and Their Applications in Foods and Biomedicines

“…51 The special odor and oily texture of fish oil were well concealed by soy proteins, and it could maintain long-term oxidation stability (Figure 2C). 52 Xie et al spray-dried camellia oil with cellulose nanocrystals combined with carboxymethyl cellulose sodium and hydroxypropyl methylcellulose as stabilizers (Figure 2D). 53 The structure and crystalline state of the stabilizers in the emulsions remained stable as well as the redispersibility capsules.…”

“…The muscle protein hydrolysate from sardines ( Sardina pilchardus ) and horse mackerel ( Trachurus mediterraneus ) was applied to fish oil soybean protein to encapsulate fish oil and evaluated the effects of different emulsification processes and ratios on the physicochemical properties of emulsions and capsules (Figure C) . The special odor and oily texture of fish oil were well concealed by soy proteins, and it could maintain long-term oxidation stability (Figure C) . Xie et al spray-dried camellia oil with cellulose nanocrystals combined with carboxymethyl cellulose sodium and hydroxypropyl methylcellulose as stabilizers (Figure D) .…”

New Perspective on Natural Plant Protein-Based Nanocarriers for Bioactive Ingredients Delivery

“…According to its sedimentation coefficient, soy protein can be divided into four components, including 2S, 7S, 11S, and 15S. In which, 7S (β-soybean globulin) and 11S (soybean globulin) are the two main forms of globulin [ 85 ]. Soy protein-based nanocarriers mainly include nanoparticles, nanofiber aggregates, nanohydrogel, and nanotubes, among others.…”

Recent Advances in In Vitro and In Vivo Studies of Antioxidant, ACE-Inhibitory and Anti-Inflammatory Peptides from Legume Protein Hydrolysates

“…The production and quality of protein from legumes are impacted by extraction techniques [ 7 ]. One of the common processes, referred to as isoelectric precipitation, that is used to extract isolated protein from legumes depends on the solubility.…”