Technological solutions and prospects for obtaining protein preparations and composites from legumes

Abstract

To eliminate the deficit of proteins in the diet of humans and animals, as an alternative to polymers of animal origin, modern methods and technological solutions for isolating preparations from various types of plant materials with modern physicochemical and biotechnological techniques are being developed. The most effective are the methods and processes with enzyme preparations, eliminating the destruction of the structure and composition of protein fractions of raw materials, in contrast to solutions of acids and alkalis. Protein preparations from peas and chickpeas, having a high biological value, along with polypeptides, also contain useful biologically active substances (fiber, minerals, vitamins, antioxidants, etc.), the presence of which benefits human body and animals. The analysis of the state of production of leguminous crops in the country indicates that, on the existing domestic raw material base, the production of food and feed protein concentrates from pea and chickpea grain is promising to organize with the maximum preservation of biological value, composition and properties. It is also advisable to use biosynthetic processes with various types of fungal and / or bacterial enzymes, physical and physico-chemical methods of exposure to obtain safe products with high yield. In order to obtain a balanced diet of humans and animals, along with ensuring the complementarity of amino acids, it is advisable to include minerals, vitamins, antioxidants, etc., in the form of additives or by synthesis of functional ingredients from components of leguminous raw materials with selected microorganisms.

Legumes as basic ingredients in the production of dairy‐free cheese alternatives: a review

“…Microfiltration or ultrafiltration can be further adopted to increase the amount of extracted proteins. 45,83,88,89 Microfiltration, which is considered a non-thermal sterilization technique, could also serve to eliminate the microorganisms and improve shelf life. 90 However, the loss of albumins occurring during the protein isolation process may be detrimental to the foaming properties of the legume-derived milk.…”

Protein recovery from yellow peas (Pisum sativum L.) for enhanced processing sustainability and functional properties

“…This increase, reaching a historic production record of 225 000 tons, reflects a growing interest in both enhancing the industrialization chain for peas and bolstering the social economy in the sector (Di Yenno et al 2022). Several studies have explored protein extraction from legumes using the pH-shifting process, involving solubilization at pH 8-11 and subsequent acidification (Klupšaitė and Juodeikienė 2015, Accoroni et al 2020, Gao et al 2020, Kolpakova et al 2021. While effective, this method's drawback lies in its significant water consumption during extraction, posing environmental and economic challenges (Hadnađev et al 2017, Cheng et al 2018.…”