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

We are facing the challenge of climate change and food insecurity for a growing .population. The current mode of animal protein production via animal agriculture is resource-intensive and .unsustainable. Therefore, there is a need to fiind alternative sources of food protein that are environmentally .sustainable. Plant-based proteins, specifiically pulse-based proteins, provide a promising solution to the .problem. This review aims to provide an overview and perspective on extraction, functionality, digestibility, sensory, and new food applications of pulse .proteins. Two main methods, namely wet fractionation and dry fractionation are used to extract pulse-based .proteins. As compared to dry fractionation, wet fractionation yields high purity protein, but the process alters the structure and function of the .proteins. Various biochemical and physical techniques can be used to assist wet extraction process to increase protein yield and/or reduce extraction .time. The 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 properties.. Nutritionally, pulse proteins are deficient in one or more essential amino acids.. Strategies to overcome the deficiency are .discussed. Volatile and non-volatile compounds inherent to pulses or developed during processing are mostly responsible for the off flavors in the extracted .protein. Approaches to improve the pulse protein flavor and remove or modify off-flavors are .discussed. Pulse-based protein ingredients have applications in bakery products, pasta, meat analogues, dairy alternatives, and beverages.. Beyond these applications, there is a need to explore novel applications of pulse proteins in infant and children's formula, beverages, breakfast cereals, fllavor development, and extruded snack products, develop new applications such as personalized and precision nutrition and bioactive peptides, and employ innovative technologies such as 3D printing, extrusion, and artifiicial intelligence for pulse protein .research. This review presents the current status, limitations, and future perspectives for developing pulse protein ingredients as future .foods. This review aims to foster thinking and generate novel ideas for future .research. (c) 2023 Beijing Academy of Food Sciences. Publishing services by Elsevir B.V. on behalf of KeAi Communications Co Ltd This is an open access article under the CC BYNCND license Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license