Pulse Proteins: Processing, Nutrition, and Functionality in Foods
Pulses are grown worldwide and provide agronomic benefits that contribute to the sustainability of cropping systems. Pulses are high in protein and provide a good source of carbohydrates, dietary fibre, vitamins, minerals, and bioactive constituents. Crops such as lupins, chickpeas, faba beans, fiel...
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| Format: | Article |
| Language: | English |
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MDPI AG
2025-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/7/1151 |
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| author | Valeria Messina Daniel J. Skylas Thomas H. Roberts Peter Valtchev Chris Whiteway Ziqi Li Andreas Hopf Fariba Dehghani Ken J. Quail Brent N. Kaiser |
| author_facet | Valeria Messina Daniel J. Skylas Thomas H. Roberts Peter Valtchev Chris Whiteway Ziqi Li Andreas Hopf Fariba Dehghani Ken J. Quail Brent N. Kaiser |
| author_sort | Valeria Messina |
| collection | DOAJ |
| description | Pulses are grown worldwide and provide agronomic benefits that contribute to the sustainability of cropping systems. Pulses are high in protein and provide a good source of carbohydrates, dietary fibre, vitamins, minerals, and bioactive constituents. Crops such as lupins, chickpeas, faba beans, field peas, lentils, and mung beans, and the diversity of varieties among them, provide enormous opportunities for processing protein ingredients for use in new and existing food formulations. This review highlights the nutritional properties of pulses, protein quality, functionality, and applications for pulse protein ingredients. Understanding the functionality of pulse proteins, and the unique properties between different pulses in terms of solubility, water- and oil-holding capacity, emulsification, gelation, and foaming properties, will help maximise their use in plant-based meat and dairy alternatives, beverages, bakery products, noodles, pasta, and nutritional supplements. In this review, researchers, food technologists, and food manufacturers are provided with a comprehensive resource on pulses, and the diverse applications for pulse protein ingredients within the context of food manufacturing and the constantly evolving food technology landscape. |
| format | Article |
| id | doaj-art-1e34426b0bed4eeda7752fcae29d5ad1 |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-1e34426b0bed4eeda7752fcae29d5ad12025-08-20T03:06:35ZengMDPI AGFoods2304-81582025-03-01147115110.3390/foods14071151Pulse Proteins: Processing, Nutrition, and Functionality in FoodsValeria Messina0Daniel J. Skylas1Thomas H. Roberts2Peter Valtchev3Chris Whiteway4Ziqi Li5Andreas Hopf6Fariba Dehghani7Ken J. Quail8Brent N. Kaiser9School of Life and Environmental Sciences, Faculty of Science, University of Sydney, Camperdown, NSW 2006, AustraliaAustralian Export Grains Innovation Centre, North Ryde, NSW 1670, AustraliaSchool of Life and Environmental Sciences, Faculty of Science, University of Sydney, Camperdown, NSW 2006, AustraliaSchool of Life and Environmental Sciences, Faculty of Science, University of Sydney, Camperdown, NSW 2006, AustraliaAustralian Export Grains Innovation Centre, North Ryde, NSW 1670, AustraliaSchool of Chemical and Biomolecular Engineering, Faculty of Engineering, The University of Sydney, Sydney, NSW 2006, AustraliaSchool of Chemical and Biomolecular Engineering, Faculty of Engineering, The University of Sydney, Sydney, NSW 2006, AustraliaSchool of Chemical and Biomolecular Engineering, Faculty of Engineering, The University of Sydney, Sydney, NSW 2006, AustraliaAustralian Export Grains Innovation Centre, North Ryde, NSW 1670, AustraliaSchool of Life and Environmental Sciences, Faculty of Science, University of Sydney, Camperdown, NSW 2006, AustraliaPulses are grown worldwide and provide agronomic benefits that contribute to the sustainability of cropping systems. Pulses are high in protein and provide a good source of carbohydrates, dietary fibre, vitamins, minerals, and bioactive constituents. Crops such as lupins, chickpeas, faba beans, field peas, lentils, and mung beans, and the diversity of varieties among them, provide enormous opportunities for processing protein ingredients for use in new and existing food formulations. This review highlights the nutritional properties of pulses, protein quality, functionality, and applications for pulse protein ingredients. Understanding the functionality of pulse proteins, and the unique properties between different pulses in terms of solubility, water- and oil-holding capacity, emulsification, gelation, and foaming properties, will help maximise their use in plant-based meat and dairy alternatives, beverages, bakery products, noodles, pasta, and nutritional supplements. In this review, researchers, food technologists, and food manufacturers are provided with a comprehensive resource on pulses, and the diverse applications for pulse protein ingredients within the context of food manufacturing and the constantly evolving food technology landscape.https://www.mdpi.com/2304-8158/14/7/1151pulsesprotein ingredientsfunctionalityfood processing |
| spellingShingle | Valeria Messina Daniel J. Skylas Thomas H. Roberts Peter Valtchev Chris Whiteway Ziqi Li Andreas Hopf Fariba Dehghani Ken J. Quail Brent N. Kaiser Pulse Proteins: Processing, Nutrition, and Functionality in Foods Foods pulses protein ingredients functionality food processing |
| title | Pulse Proteins: Processing, Nutrition, and Functionality in Foods |
| title_full | Pulse Proteins: Processing, Nutrition, and Functionality in Foods |
| title_fullStr | Pulse Proteins: Processing, Nutrition, and Functionality in Foods |
| title_full_unstemmed | Pulse Proteins: Processing, Nutrition, and Functionality in Foods |
| title_short | Pulse Proteins: Processing, Nutrition, and Functionality in Foods |
| title_sort | pulse proteins processing nutrition and functionality in foods |
| topic | pulses protein ingredients functionality food processing |
| url | https://www.mdpi.com/2304-8158/14/7/1151 |
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