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Pulse Protein Isolates as Competitive Food Ingredients: Origin, Composition, Functionalities, and the

Xiangwei Zhu1,2, Xueyin Li1, Xiangyu Liu1

  • 1National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China.

Foods (Basel, Switzerland)
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Summary

Plant proteins, especially pulses, are rising in popularity for sustainable food. This review details pulse protein properties and modification strategies for improved food manufacturing.

Keywords:
compositionfood applicationfunctional propertynon-covalent complexationphysical modificationpulse proteinstructure–property relationship

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Area of Science:

  • Food Science and Technology
  • Plant-Based Nutrition
  • Sustainable Agriculture

Background:

  • Increasing global population and environmental concerns drive demand for sustainable, nutrient-rich foods.
  • Plant proteins are gaining traction over animal proteins due to health and environmental benefits.
  • Pulses offer agronomic and nutritional advantages over traditional sources like soy and wheat, which can cause allergenicity.

Purpose of the Study:

  • To provide a comprehensive understanding of pulse proteins, bridging the gap between their composition, properties, and modification.
  • To highlight the potential of pulse proteins as a key component in future food manufacturing.
  • To address the challenges in characterizing diverse pulse varieties and their proteins.

Main Methods:

  • Review of existing literature on pulse crop origins and compositions.
  • Detailed presentation of pulse protein physicochemical properties (interfacial, aggregation, solubility).
  • Exploration of modification strategies including chemical, physical, and enzymatic treatments, with emphasis on non-covalent complexation and enzymatic methods.

Main Results:

  • Established the link between pulse composition, protein structure, and functional characteristics.
  • Identified key physicochemical properties influencing pulse protein functionality.
  • Highlighted effective modification strategies for enhancing pulse protein functionality for clean-label applications.

Conclusions:

  • Pulse proteins possess significant potential for high-performance food applications.
  • Understanding the structure-function relationships is crucial for optimizing pulse protein utilization.
  • Advanced modification techniques, particularly enzymatic and non-covalent methods, are key to unlocking the full potential of pulse proteins in clean-label food products.