Physico‐chemical and functional properties of legume protein, starch, and dietary fiber—A review

Abstract

Legumes have gained increased dietary importance in recent years due to their recognized health benefits. Recent plant protein revolution has elevated legumes to the forefront from consumers' and food industry's perspective. Unlike cereal proteins and starches, there is a scarcity of information on the structural properties of legume starches. Consumption of legume‐derived dietary fibers have a positive impact on the human health, in particular, gut health, which is a current research focus for nutrition and health professionals. Knowledge of legume ingredients properties (e.g., protein denaturation, starch gelatinization, pasting, and thermal properties) could aid in understanding functionality and potential uses of these materials. The physicochemical, thermal, and the functional properties of legume proteins, starches, and dietary fibers are elucidated. Both the food ingredient manufacturers and research and development professionals in the food industry can benefit from the information provided in this review article.

Molecular features and cooking behavior of pasta from pulses

“…Data will be discussed focusing on the comparison between pasta samples prepared by two companies (A and B), rather than on the comparison between pasta samples made from different pulses (chickpeas or red lentils). Regardless of the producer, differences between pasta prepared from different raw materials (chickpeas and red lentils) are expected, due to differences in the protein nature, abundance, and organization and in starch structure between the two types of pulses (Boye et al., 2010; Keskin et al., 2021; Wani et al., 2016). On the other hand, for the same pulse, differences between brands A and B might be accounted by pasta‐making process since their chemical composition—as reported on the label—was similar (Table ).…”

Functional Performance of Plant Proteins

“…The WHC values also depend on plant protein type (soy > chickpea > pea > lentil protein), which may be due to differences in their surface hydrophobicities. WHC and OHC of legume protein isolate range between 1.8–6.8 g/g and 3.5–6.8 g/g, respectively [ 20 , 21 , 51 ]. Furthermore, the effects of high-pressure processing and heat treatment on the structure and functionality of pulse (lentil, pea, faba bean) proteins were evaluated by [ 52 ].…”

Investigation of dual modification on physicochemical, morphological, thermal, pasting, and retrogradation characteristics of sago starch

“…Pasting properties are one of the most important characteristics of starch, especially in industrial applications, which show the behavior of starch during the heating process in the presence of sufficient amounts of water over time. In this experiment, the slurry of starch is subjected to a series of heating and cooling stages, and changes in its viscosity are recorded with time and temperature by a rapid viscosity analyzer (RVA) (Keskin et al, 2021). Table 1 shows the pasting properties of native and dual modified sago starches by At a constant ratio of propylene oxide, increasing the acid hydrolysis time from 5 to 20 h partially increased the gelatinization temperatures and decreased the enthalpy of modified starch samples, but these changes were not significant in most cases.…”