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

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

Journal Article · 18 December 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.

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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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Linking post-translational modifications and protein turnover by site-resolved protein turnover profiling Zecha, Jana; Gabriel, Wassim; Spallek, Ria Nature Communications, Vol. 13, Issue 1 https://doi.org/10.1038/s41467-021-27639-0	journal	January 2022
Functionality of oat fiber concentrate and faba bean protein concentrate in plant-based substitutes for minced meat Ramos-Diaz, J. M.; Kantanen, K.; Edelmann, J. M. Current Research in Food Science, Vol. 5 https://doi.org/10.1016/j.crfs.2022.04.010	journal	January 2022
Structure and function of pea, lentil and faba bean proteins treated by high pressure processing and heat treatment Hall, Alexandra E.; Moraru, Carmen I. LWT, Vol. 152 https://doi.org/10.1016/j.lwt.2021.112349	journal	December 2021
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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
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Inducing the structural interplay of binary pulse protein complex to stimulate the solubilization of chickpea (Cicer arietinum L.) protein isolate Teng, Yongxin; Zhang, Ting; Dai, Hongmin Food Chemistry, Vol. 407 https://doi.org/10.1016/j.foodchem.2022.135136	journal	May 2023
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