Protein-Rich Pulse Ingredients: Preparation, Modification Technologies and Impact on Important Techno-Functional and Quality Characteristics, and Major Food Applications

ABSTRACT

Pulses are rich sources of protein, carbohydrates, dietary fibers, and minerals. In addition, pulse proteins possess several characteristics that can be utilized for specific functional purpose during food formulations. Despite being nutritious and easily available, pulses are still underutilized, mainly, due to the presence of several anti-nutritional compounds such as tannins, trypsin inhibitors, phytic acids, off-flavors, and flatus-producing carbohydrates. Physical and biochemical modifications can be applied to pulse flours to modify and/ or reduce such anti-nutritional components and enhance nutritional profiles. This review provides a summary of preparation of protein-rich ingredients, physical and biochemical pretreatment and protein modification methods, their impact on important techno-functional and quality characteristics- specifically, nutritional and anti-nutritional aspects-, and food applications.

KEYWORDS:

• Pulse proteins
• protein modifications
• functional properties
• nutritional and antinutritional characteristics

Acknowledgments

This paper is a product of the Iowa Agriculture and Home Economics Experiment Station, Ames, Iowa; Project No. IOW05447 is sponsored by Hatch Act and State of Iowa Funds. The project was also funded partially by USDA/NIFA, Award no. 2018-67017-27560.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Additional information

Funding

This work was supported by the Iowa Agriculture and Home Economics Experiment Station [Project No. IOW05447]; USDA/NIFA [2018-67017-27560].