![]() Food Chem 194:1230–1237Ĭampos-Vega R, Loarca-Piña G, Oomah BD (2010) Minor components of pulses and their potential impact on human health. J Agric Food Chem 49:3068–3073Ĭampbell L, Euston SR, Ahmed MA (2016) Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake. Food Res Int 43:414–431Ĭai R, Klamczynska B, Baik BK (2001) Preparation of bean curds from protein fractions of six legumes. Adv Bot Res 27:2–70īoye J, Zare F, Pletch A (2010) Pulse proteins: processing, characterization, functional properties and applications in food and feed. Biochim Biophys Acta 1767:1073–1101īoulter D, Croy RRD (1997) Legume seed storage proteins. Food Bioprod Process 95:76–82īarth A (2007) Infrared spectroscopy of proteins. Food Chem 128:902–908Īriyarathna IR, Karunaratne DN (2015) Use of chickpea protein for encapsulation of folate to enhance nutritional potency and stability. Alex J Agric Res 32:179–189Īdebiyi AP, Aluko RE (2011) Functional properties of protein fractions obtained from commercial yellow field pea ( Pisum sativum L.) seed protein isolate. Therefore, this article aimed to review composition, structure–function relationship and current applications of different pulse proteins in the food industry.Ībdel-Aal EM, Youssef MM, Shehata AA, El-Mahdy AR (1987) Some legume proteins as bread fortifier and meat extender. Proteins from different pulses (beans, peas, lentils, cowpeas, chickpeas, pigeon peas, etc.) differ in their composition and structure hence for finished product suitability. ![]() In addition, pulse proteins exhibit functional properties (foaming and emulsification, water and fat absorption and gelation) as well as nutraceutical/health benefiting-properties which makes them healthier and low cost alternative to conventional protein sources like soy, wheat and animals. Pulses are also considered the most suitable for preparing protein ingredients (concentrates and isolates) because of their high protein content, wide acceptability and low cost. They are rich source of proteins, complex carbohydrates, essential vitamins, minerals and phytochemicals and are low in lipids. They hold an important position in human nutrition. Pulses are the second most important source of food for humans after cereals.
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