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Overview on pulse proteins for future foods:ingredient development and novel applications

未来食品学报(英文) 2023年第4期3卷 340-356页

作者： Bipin Rajpurohit Yonghui Li Department of Grain Science and Industry Kansas State UniversityManhattan 66506USA

We are facing the challenge of climate change and food insecurity for a growing *** current mode of animal protein production via animal agriculture is resource-intensive and ***,there is a need to find alternative sources of food protein that are environmentally ***-based proteins,specifically pulse-based proteins,provide a promising solution to the *** review aims to provide an overview and perspective on extraction,functionality,digestibility,sensory,and new food applications of pulse *** main methods,namely wet fractionation and dry fractionation are used to extract pulse-based *** compared to dry fractionation,wet fractionation yields high purity protein,but the process alters the structure and function of the *** biochemical and physical techniques can be used to assist wet extraction process to increase protein yield and/or reduce extraction *** main techno-functional properties of plant-based proteins determining their practical applicability are solubility,water/oil holding capacity(WHC/OHC),gelation,emulsification,foaming,and rheological ***,pulse proteins are deficient in one or more essential amino *** to overcome the deficiency are *** and non-volatile compounds inherent to pulses or developed during processing are mostly responsible for the off flavors in the extracted *** to improve the pulse protein flavor and remove or modify off-flavors are ***-based protein ingredients have applications in bakery products,pasta,meat analogues,dairy alternatives,and *** these applications,there is a need to explore novel applications of pulse proteins in infant and children’s formula,beverages,breakfast cereals,flavor development,and extruded snack products,develop new applications such as personalized and precision nutrition and bioactive peptides,and employ innovative technologies such as

关键词： plant-based protein Off-flavors Pretreatment techniques protein functionality protein extraction

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