Pulse protein processing: The effect of processing choices and enzymatic hydrolysis on ingredient functionality.

Area of Science:

• Food Science
• Biotechnology
• Sustainable Agriculture

Background:

• Animal-based proteins face environmental and health concerns.
• Plant-based proteins, particularly from pulses, are gaining traction as sustainable alternatives.
• Processing pulse grains is essential for extracting functional proteins, but it can alter their structure and properties.

Purpose of the Study:

• To review prominent processing techniques for pulse protein extraction, isolation, and drying.
• To analyze the benefits, drawbacks, and impact of these methods on pulse protein functionality.
• To critically evaluate the role of enzymatic hydrolysis in improving pulse protein functionality.

Main Methods:

• Comprehensive literature review of pulse protein processing unit operations.
• Analysis of extraction, isolation, and drying methods.
• Examination of studies on enzymatic hydrolysis of pulse proteins.

Main Results:

• Various processing steps significantly affect pulse protein composition, structure, and functionality.
• Enzymatic hydrolysis is often presented as a method to enhance protein functionality.
• Methodological limitations in existing studies, such as the removal of insoluble fractions, question the universal benefit of enzymatic hydrolysis.

Conclusions:

• Pulse protein processing requires careful selection of methods to optimize functionality.
• The purported benefits of enzymatic hydrolysis may be overestimated due to flawed analytical approaches in current literature.
• Further research with rigorous methodologies is needed to accurately assess enzymatic hydrolysis's impact on pulse protein functionality.