Pulse Protein Isolates as Competitive Food Ingredients: Origin, Composition, Functionalities, and the State-of-the-Art Manufacturing

Zhu, Xiangwei; Li, Xueyin; Liu, Xiangyu; Li, Jingfang; Zeng, Xin-An; Li, Yonghui; Yuan, Yue; Teng, Yong-Xin

doi:10.3390/foods13010006

Pulse Protein Isolates as Competitive Food Ingredients: Origin, Composition, Functionalities, and the State-of-the-Art Manufacturing

Journal Article · Tue Dec 19 00:00:00 EST 2023 · Foods

DOI:https://doi.org/10.3390/foods13010006· OSTI ID:2317760

^[1]; Li, Xueyin ^[2]; Liu, Xiangyu ^[2]; Li, Jingfang ^[2]; Zeng, Xin-An ^[3]; ^[4]; ^[5]; ^[6]

Hubei Univ. of Technology, Wuhan (China). Hubei Key Lab. of Industrial Microbiology; Kansas State Univ., Manhattan, KS (United States)
Hubei Univ. of Technology, Wuhan (China). Hubei Key Lab. of Industrial Microbiology
South China Univ. of Technology (SCUT), Guangzhou (China)
Kansas State Univ., Manhattan, KS (United States)
Oak Ridge National Laboratory (ORNL), Oak Ridge, TN (United States)
Hubei Univ. of Technology, Wuhan (China). Hubei Key Lab. of Industrial Microbiology; South China Univ. of Technology (SCUT), Guangzhou (China)

The ever-increasing world population and environmental stress are leading to surging demand for nutrient-rich food products with cleaner labeling and improved sustainability. Plant proteins, accordingly, are gaining enormous popularity compared with counterpart animal proteins in the food industry. While conventional plant protein sources, such as wheat and soy, cause concerns about their allergenicity, peas, beans, chickpeas, lentils, and other pulses are becoming important staples owing to their agronomic and nutritional benefits. However, the utilization of pulse proteins is still limited due to unclear pulse protein characteristics and the challenges of characterizing them from extensively diverse varieties within pulse crops. To address these challenges, the origins and compositions of pulse crops were first introduced, while an overarching description of pulse protein physiochemical properties, e.g., interfacial properties, aggregation behavior, solubility, etc., are presented. For further enhanced functionalities, appropriate modifications (including chemical, physical, and enzymatic treatment) are necessary. Among them, non-covalent complexation and enzymatic strategies are especially preferable during the value-added processing of clean-label pulse proteins for specific focus. This comprehensive review aims to provide an in-depth understanding of the interrelationships between the composition, structure, functional characteristics, and advanced modification strategies of pulse proteins, which is a pillar of high-performance pulse protein in future food manufacturing.

View Accepted Manuscript (DOE)

Research Organization:: Oak Ridge National Laboratory (ORNL), Oak Ridge, TN (United States)

Sponsoring Organization:: USDOE Laboratory Directed Research and Development (LDRD) Program; USDOE Office of Science (SC), Basic Energy Sciences (BES). Scientific User Facilities (SUF)

Grant/Contract Number:: AC05-00OR22725

OSTI ID:: 2317760

Journal Information:: Foods, Journal Name: Foods Journal Issue: 1 Vol. 13; ISSN 2304-8158

Publisher:: MDPICopyright Statement

Country of Publication:: United States

Language:: English

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Functional properties and structural characteristics of phosphorylated pea protein isolate Liu, Yanhong; Wang, Dezhen; Wang, Jiahao International Journal of Food Science & Technology, Vol. 55, Issue 5 https://doi.org/10.1111/ijfs.14391	journal	October 2019
Mechanisms of molecular and structural interactions between lentil and quinoa proteins in aqueous solutions induced by pH recycling Alrosan, Mohammad; Tan, Thuan‐Chew; Easa, Azhar Mat International Journal of Food Science & Technology, Vol. 57, Issue 4 https://doi.org/10.1111/ijfs.15422	journal	November 2021
Structural and rheology properties of pea protein isolate‐stabilised emulsion gel: Effect of crosslinking with transglutaminase Zhan, Fuchao; Tang, Xiaomin; Sobhy, Remah International Journal of Food Science & Technology, Vol. 57, Issue 2 https://doi.org/10.1111/ijfs.15446	journal	December 2021
Effects of nonthermal physical processing technologies on functional, structural properties and digestibility of food protein: A review Pan, Jiayin; Zhang, Zhaoli; Mintah, Benjamin Kumah Journal of Food Process Engineering, Vol. 45, Issue 4 https://doi.org/10.1111/jfpe.14010	journal	March 2022
Legume protein concentrates from green gram, cowpea, and horse gram Penchalaraju, Malleboina; John Don Bosco, Sowriappan Journal of Food Processing and Preservation, Vol. 46, Issue 4 https://doi.org/10.1111/jfpp.16477	journal	March 2022
Improving pulse crops as a source of protein, starch and micronutrients Robinson, G. H. J.; Balk, J.; Domoney, C. Nutrition Bulletin, Vol. 44, Issue 3 https://doi.org/10.1111/nbu.12399	journal	August 2019
Reducing food’s environmental impacts through producers and consumers Poore, J.; Nemecek, T. Science, Vol. 360, Issue 6392 https://doi.org/10.1126/science.aaq0216	journal	May 2018
Metabolism: A Novel Shared Link between Diabetes Mellitus and Alzheimer’s Disease Sun, Yanan; Ma, Cao; Sun, Hui Journal of Diabetes Research, Vol. 2020 https://doi.org/10.1155/2020/4981814	journal	January 2020
Effect of Plant Protein on Blood Lipids: A Systematic Review and Meta‐Analysis of Randomized Controlled Trials Li, Siying S.; Blanco Mejia, Sonia; Lytvyn, Lyubov Journal of the American Heart Association, Vol. 6, Issue 12 https://doi.org/10.1161/JAHA.117.006659	journal	December 2017
Nutritional and Food Composition Survey of Major Pulses Toward Healthy, Sustainable, and Biofortified Diets Langyan, Sapna; Yadava, Pranjal; Khan, Fatima Nazish Frontiers in Sustainable Food Systems, Vol. 6 https://doi.org/10.3389/fsufs.2022.878269	journal	July 2022
Influence of Organic and Conventional Farming on Grain Yield and Protein Composition of Chickpea Genotypes De Santis, Michele Andrea; Rinaldi, Michele; Menga, Valeria Agronomy, Vol. 11, Issue 2 https://doi.org/10.3390/agronomy11020191	journal	January 2021
High-Moisture Meat Analogues Produced from Yellow Pea and Faba Bean Protein Isolates/Concentrate: Effect of Raw Material Composition and Extrusion Parameters on Texture Properties Ferawati, Ferawati; Zahari, Izalin; Barman, Malin Foods, Vol. 10, Issue 4 https://doi.org/10.3390/foods10040843	journal	April 2021
Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks Sinaki, Nasibeh Y.; Masatcioglu, Mustafa Tugrul; Paliwal, Jitendra Foods, Vol. 11, Issue 1 https://doi.org/10.3390/foods11010038	journal	December 2021
Enzymatic Hydrolysis and Fermentation of Pea Protein Isolate and Its Effects on Antigenic Proteins, Functional Properties, and Sensory Profile García Arteaga, Verónica; Demand, Victoria; Kern, Karolin Foods, Vol. 11, Issue 1 https://doi.org/10.3390/foods11010118	journal	January 2022
Functional Performance of Plant Proteins Ma, Kai Kai; Greis, Maija; Lu, Jiakai Foods, Vol. 11, Issue 4 https://doi.org/10.3390/foods11040594	journal	February 2022
Effects of Ultrasonic Treatment on the Structure, Functional Properties of Chickpea Protein Isolate and Its Digestibility In Vitro Kang, Shihua; Zhang, Jian; Guo, Xiaobing Foods, Vol. 11, Issue 6 https://doi.org/10.3390/foods11060880	journal	March 2022
Effects of Moderate Enzymatic Hydrolysis on Structure and Functional Properties of Pea Protein Shuai, Xixiang; Gao, Lizhi; Geng, Qin Foods, Vol. 11, Issue 15 https://doi.org/10.3390/foods11152368	journal	August 2022
Conversion of Pulse Protein Foam-Templated Oleogels into Oleofoams for Improved Baking Application Mohanan, Athira; Harrison, Kim; Cooper, David M. L. Foods, Vol. 11, Issue 18 https://doi.org/10.3390/foods11182887	journal	September 2022
Structural Characterization and Evaluation of Interfacial Properties of Pea Protein Isolate–EGCG Molecular Complexes Han, Shuang; Cui, Fengzhan; McClements, David Julian Foods, Vol. 11, Issue 18 https://doi.org/10.3390/foods11182895	journal	September 2022
Characterization and Antibacterial Activity of 7S and 11S Globulins Isolated from Cowpea Seed Protein Abdel-Shafi, Seham; Al-Mohammadi, Abdul-Raouf; Osman, Ali Molecules, Vol. 24, Issue 6 https://doi.org/10.3390/molecules24061082	journal	March 2019
Rebelling against the (Insulin) Resistance: A Review of the Proposed Insulin-Sensitizing Actions of Soybeans, Chickpeas, and Their Bioactive Compounds Clark, Jaime; Taylor, Carla; Zahradka, Peter Nutrients, Vol. 10, Issue 4 https://doi.org/10.3390/nu10040434	journal	March 2018
Black Beans, Fiber, and Antioxidant Capacity Pilot Study: Examination of Whole Foods vs. Functional Components on Postprandial Metabolic, Oxidative Stress, and Inflammation in Adults with Metabolic Syndrome Reverri, Elizabeth; Randolph, Jody; Steinberg, Francene Nutrients, Vol. 7, Issue 8 https://doi.org/10.3390/nu7085273	journal	July 2015
The mTORC1-Signaling Pathway and Hepatic Polyribosome Profile Are Enhanced after the Recovery of a Protein Restricted Diet by a Combination of Soy or Black Bean with Corn Protein Márquez-Mota, Claudia; Rodriguez-Gaytan, Cinthya; Adjibade, Pauline Nutrients, Vol. 8, Issue 9 https://doi.org/10.3390/nu8090573	journal	September 2016
Angiotensin-I-Converting Enzyme (ACE)-Inhibitory Peptides from Plants Daskaya-Dikmen, Ceren; Yucetepe, Aysun; Karbancioglu-Guler, Funda Nutrients, Vol. 9, Issue 4 https://doi.org/10.3390/nu9040316	journal	March 2017

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