Pulse Proteins: From Processing to Structure-Function Relationships

Abstract

Interest in alternative protein sources to those derived from animal, soy and wheat is on the rise, as consumers are searching for lower cost, healthier alternatives without compromising product quality and safety. Pulses are rich in protein, carbohydrates, vitamins and minerals and are low in fat. Although pea proteins experience greater integration into the plant protein ingredient market than others, lentil, chickpea, bean and faba beans are not far behind. This review discusses approaches used for extracting pulse proteins used to produce protein products (concentrates/isolates), mechanism driving structure-function relationships as well as potential applications.

Comparison of Faba Bean Protein Ingredients Produced Using Dry Fractionation and Isoelectric Precipitation: Techno-Functional, Nutritional and Environmental Performance

“…The profile was quite similar to previously published SDS-PAGE results for faba bean protein [34,37,39]. The majority of proteins found in pulses are globulins (~70-78%), followed by albumins (10-20%) [1,40]. The bands visible at~68,~59, and~51 kDa likely correspond to subunits of the globulins convicilin, legumin, and vicilin, respectively.…”

“…The ability of proteins to remain solubilized depends on the balance between protein-protein and protein-water interactions and surface charge is an important factor influencing protein solubility. Similarly charged particles repel each other, limiting protein-protein interactions, and promoting protein-water interactions, thus allowing them to remain solubilized [21,40,44]. The inter-relationships between pH, surface charge, and protein solubility can be clearly seen in Figure 4.…”

Fava bean (Vicia faba L.) for food applications: From seed to ingredient processing and its effect on functional properties, antinutritional factors, flavor, and color

“…Functional food ingredients from V. faba are potential foaming, emulsifying, and gelling agents that can be used for producing dairy and meat alternatives (Boye, Zare, & Pletch, 2010; Multari et al., 2015; Singhal, Karaca, Tyler, & Nickerson, 2016). V. faba proteins have superior functional properties when compared to animal proteins, and even in comparison to other pulses sources (Raikos, Neacsu, Russell, & Duthie, 2014; Sosulski & McCurdy, 1987).…”

State-of-the-Art Production Chains for Peas, Beans and Chickpeas—Valorization of Agro-Industrial Residues and Applications of Derived Extracts

“…Nowadays, there has been a growing interest in the food industry towards the potential utilization of legume by-products, mainly related to the presence of high amounts of proteins which could be exploited to create meat analogs for vegetarian/vegan diets, and more generally in the formulation of functional food for human consumption [87,88]. Vegetarian and vegan diets have in fact become more and more popular and many consumers see themselves as partial vegetarians and greatly restrict their consumption of animal products.…”

“…For this reason, legume flours and extracts are important sources of plant protein [89]. Legume protein flours, concentrates and isolates can be incorporated into various types of foods (e.g., high protein pasta, crisps, burger patties, nuggets, beverages, baby food, imitation cheese, whipped toppings, soy milk and baked products) to increase their nutritional value and/or to provide specific and desirable functional or technological properties [41,88,[90][91][92]. Flours from different types of legume by-products (Cajanus cajan, Phaseolus aureus Roxb., Phaseolus mungo Roxb.)…”