A review of techno-functional properties of legume proteins and their potential for development of new products

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2024-04-09 DOI:10.1007/s00217-024-04536-6

Claudia Huamaní-Perales, Julio Vidaurre-Ruiz, Walter Salas-Valerio, Dario Marcelino Cabezas, Ritva Repo-Carrasco-Valencia

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Abstract

The purpose of this review is to provide a comprehensive framework for researchers, academics, and food developers regarding the techno-functional properties of the most consumed legume proteins globally, including peas, cowpeas, common beans, chickpeas, fava beans, lentils, and lupins. The review delves into the structural aspects of these proteins in detail and the techniques employed in their extraction and modification. Detailed information is provided on various techno-functional properties, such as solubility, water and oil retention capacity, emulsifying properties, foaming properties, and gelation properties of legume proteins. Practical applications in various food products are highlighted, including bakery items, pasta, snacks, dairy alternatives, sauces, meat analogues, and hybrid products. The review also explores emerging uses, such as the role of these proteins as encapsulating materials and even in 3D food printing. In addition, suggestions for future applications are presented, emphasizing their relevance in the development of innovative products and promoting the comprehensive utilization of legume proteins in the food industry. The importance of these innovations is emphasized in attracting consumers and facilitating a successful transition toward more sustainable plant-based diets.

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豆类蛋白质的技术功能特性及其开发新产品的潜力综述

本综述旨在为研究人员、学者和食品开发人员提供一个全面的框架，介绍全球消费量最大的豆类蛋白质（包括豌豆、豇豆、普通豆、鹰嘴豆、蚕豆、小扁豆和羽扇豆）的技术功能特性。综述详细探讨了这些蛋白质的结构方面以及提取和改性这些蛋白质所采用的技术。书中详细介绍了豆类蛋白质的各种技术功能特性，如溶解性、保水保油能力、乳化特性、发泡特性和凝胶特性。重点介绍了豆类蛋白质在各种食品中的实际应用，包括烘焙食品、面食、零食、乳制品替代品、酱料、肉类类似物和混合产品。综述还探讨了新出现的用途，例如这些蛋白质作为封装材料甚至在 3D 食品打印中的作用。此外，还对未来的应用提出了建议，强调了它们在开发创新产品和促进食品工业全面利用豆类蛋白质方面的相关性。强调了这些创新在吸引消费者和促进向更可持续的植物性饮食成功过渡方面的重要性。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.