Due to high nutritive quality, good techno-functional properties and low cost, legume protein products are becoming the most appropriate alternative to protein products of animal origin. In food industries, these products are usually used as techno-functional additives which provide specific characteristics of final food products. Legume proteins are commonly used as flour, concentrates, and isolates. The greatest application on industrial scale has soy proteins, and to a lesser extent, in the past 20 years, pea protein isolates. The modest use of pea protein is partly a result of insufficient information relating to their techno-functional properties. This paper is an overview of techno-functional properties of pea proteins and their isolates. Also, the paper deals with the possible use of limited enzymatic hydrolysis as a method for the improvement of their techno-functional properties.2 tein isolates, whereas some other (5,13,14) pointed out better properties of pea isolates. Variations in the results among different studies could be due to the differences in the protein purity of the studied samples, method of protein isolation, the specific conditions used for the tests, as well as the different processing conditions (7,15). Furthermore, significantly different functionalities among pea isolates were observed. Maninder et al. (16) and Barac et al. (6,17) attributed this to the different ratio of the major proteins, which is in turn influenced by genotype characteristics, environmental conditions, and processing conditions (10,(18)(19)(20). To avoid the difference caused by different processing conditions, Barac et al. (15) prepared and compared pea, soybean and adzuki isolates under the same conditions. The results of this investigation showed that techno-functional properties of the isolates prepared from different species depended on several factors such as: choice of species and varieties, preparation conditions, and the pH value at which specific properties were tested. STORAGE PEA PROTEINSPea seeds contain about 22-23% proteins. The majority of pea proteins are globulins and albumins, which represent about 80% of total seed protein content. Albumins represent 18-25% and globulins 55-65% of total proteins (21). All globulins and some of albumins are storage proteins, which are used as nitrogen sources for the new embryos after seed germination (22).Major pea storage proteins, legumin, vicilin and convicilin are globulins and represent 65-85% of total proteins (23). According to sedimentation properties these proteins are classified into two fractions, 7S (vicilin, convicilin) and 11S fraction (legumin). Molecular forms of the three major proteins are presented in Figure 1. Figure 1. Molecular forms of legumin, vicilin and convicilin (22) APTEFF, 46, 1-269 (2015) 6 Alternatively, the isoelectric precipitation step can be substituted by ultrafiltration. The use of ultrafiltration increases the yield of isolates and change their composition. Isolates prepared by ultrafiltration contain 90-94% of protei...

Soy protein products such as flour, concentrates and isolates are used in food formulation because of their functionality, nutritional value and low cost. To obtain their optimal nutritive and functional properties as well as desirable flavor different treatments are used. Soybean proteins can be modified by physical, chemical and enzymatic treatments. Different thermal treatments are most commonly used, while the most appropriate way of modifying soy proteins from the standpoint of safety is their limited proteolysis. These treatments cause physical and chemical changes that affect their functional properties. This review discusses three principal methods used for modification of soy protein products, their effects on dominant soy protein properties and some biologically active compounds

Soybeans provide a source of low-cost protein with good nutritional and physico-chemical properties. Recently, soybean has received much attention because of its potential role in preventing and treating several diseases including cancer and other human chronic diseases. Health benefits of soy diet are attributed to the minor soybean constituents (calledphytochemicals). Soybean contains a variety of phytochemicals with demonstrated anticancer activity, including bioactive proteins andpolypeptides (trypsin inhibitors and the most recently discoveredpeptide lunasin), isofl avones, phytic acid, phytosterols and saponins. The present review provides an overview of recent knowledge about biologically active components of soybean

Soybeans are an inexpensive, high-quality protein source. Soybeans have long been a staple of the human diet in Asia, especially as tofu, which is prepared from soymilk. In this study, tofu was made using a new production method which includes hydrothermal cooking (HTC) and rennin-pepsin coagulant. The effects of the addition of gallic acid to the slurry during tofu processing were studied. Tofu was made from two soybean genotypes: Lana and Balkan. The observed genotypes are characterized by relatively high content of total proteins in flour, from 45.88% to 48.83%. The prepared tofu samples are characterized by extremely high content of total proteins (52.17% - Lana tofu and 56.08% - Balkan tofu). The presence of gallic acid significantly affects the solubility of tofu protein. The applied modifications of traditional procedure of tofu production significantly improved sensory properties of soybean protein products

Soybean is considered an important source of human food and animal feed. Okara and tofu whey are the main by-products of soymilk and tofu production. The distribution of enzymes β-amylase and lipoxygenase (Lox) from six soybean genotypes in protein extracts of okara and tofu as well as in soymilk and tofu whey was assessed. SDS-electrophoretic results showed that production process significantly affected high molecular mass protein fractions of soybean by-products. Low amounts of Lox in soymilk were registered, while in okara protein extracts and tofu whey this enzyme was present in trace. In tofu protein extracts, Lox was registered in higher quantity that might be the result of the aggregation process during formation of the tofu gel. Content of β-amylase in all soy protein products was high and similar to the content in soybean genotype. Content of β-amylase in okara depended on respective soybean genotype.