Pulse Proteins: Secondary Structure, Functionality and Applications

Overview

Journal J Food Sci Technol

Specialty Nutritional Sciences

Date 2019 Jun 18

PMID 31205335

Citations 42

Authors

Khetan Shevkani

Narpinder Singh

Ying Chen

Amritpal Kaur

Long Yu

Affiliations

Soon will be listed here.

Abstract

Pulses are the second most important source of food for humans after cereals. They hold an important position in human nutrition. They are rich source of proteins, complex carbohydrates, essential vitamins, minerals and phytochemicals and are low in lipids. 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. 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. Proteins from different pulses (beans, peas, lentils, cowpeas, chickpeas, pigeon peas, etc.) differ in their composition and structure hence for finished product suitability. Therefore, this article aimed to review composition, structure-function relationship and current applications of different pulse proteins in the food industry.

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