Pulse protein ingredient modification

Abstract

Increasing population and depletion of resources have paved the way to find sustainable and nutritious alternative protein sources. Pulses have been identified as a nutritious and inexpensive alternative source of protein that can meet this market demand. Pulses can be converted into protein concentrates and isolates through dry and wet separation techniques. Wet extraction results in relatively pure protein isolates but less sustainable due to higher energy requirements and high waste generation. Dry separation focuses on ingredient functionality rather than molecular level purity. These extracted pulse protein ingredients can be incorporated into different food systems to increase the nutritional value and to achieve the desired functionality. But many plant-based alternative proteins including pulses, face several formulation challenges especially in nutritional, sensory, and functional aspects. Native pulse protein ingredients can contain antinutrients, beany flavor, and undesirable functionality. Modification by biological (enzymatic, fermentation), chemical (acylation, deamidation, glycosylation, phosphorylation), and physical (cold plasma, extrusion, heat, high pressure, ultrasound) methods or a combination of these can improve pulse protein ingredients at the macro and micro level for their desired use. These modification processes will thermodynamically change the structural and conformational characteristics of proteins and expect to improve the quality.

A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno‐functional properties, modifications, and applications

“…In general, the application of MBP in food ingredients is still challenging because of its poor techno‐functional properties, such as solubility, water‐holding capacity (WHC), emulsifying, and gelling properties, which are significantly lower than those of animal proteins and other legume proteins (Ge et al., 2021). To overcome these drawbacks, various processing and modification methods have been employed to alter the internal structure and improve biological potential and techno‐functional properties of MBP, which has expanded its applications as a healthy food ingredient (Fernando, 2022). Physical modification refers to changing protein structure using a force field, which improves protein biological potential, techno‐functional properties, and digestibility.…”

Developing Value-Added Protein Ingredients from Wastes and Byproducts of Pulses: Challenges and Opportunities

“…Due to their relatively poorer functionality compared to animal-based proteins and the presence of antinutrients and undesired flavors, utilization of plant-based proteins in food formulations can be challenging. 20 Application of various modification techniques based on chemical, physical, and enzymatic processes is used as an effective strategy for improving protein functionality. Some examples from recent studies focusing on the modification of structural and physicochemical characteristics and improvement of functional properties of pulse proteins are indicated in Table 2 .…”

“…Due to their relatively poorer functionality compared to animal-based proteins and the presence of antinutrients and undesired flavors, utilization of plant-based proteins in food formulations can be challenging . Application of various modification techniques based on chemical, physical, and enzymatic processes is used as an effective strategy for improving protein functionality.…”

Developments in Plant Proteins Production for Meat and Fish Analogues

“…Ingredients obtained by these methods may receive clean labeling, which brings them a lot of attention [ 93 ]. Nevertheless, questions about the cost-effectiveness of these processes and a deeper knowledge of the mechanism behind their principles still need to be fully addressed to make them industrially reliable [ 97 , 98 ]. The following section provides a brief overview of new non-thermal physical treatments.…”