Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies
Legume proteins have recently gained significant interest in the food industry for their eco-friendliness and nutritional qualities. Research shows that the replacement of specific animal protein sources with legume proteins presents sustainability and economic benefit. Nonetheless, legume proteins...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752500015X |
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| author | Yuanyuan Wei Delu Ning Liping Sun Ying Gu Yongliang Zhuang Yangyue Ding Xuejing Fan |
| author_facet | Yuanyuan Wei Delu Ning Liping Sun Ying Gu Yongliang Zhuang Yangyue Ding Xuejing Fan |
| author_sort | Yuanyuan Wei |
| collection | DOAJ |
| description | Legume proteins have recently gained significant interest in the food industry for their eco-friendliness and nutritional qualities. Research shows that the replacement of specific animal protein sources with legume proteins presents sustainability and economic benefit. Nonetheless, legume proteins frequently exhibit inferior functional properties and palatability compared to animal proteins. Various non-thermal technologies, including high hydrostatic pressure, ultrasound, cold plasma, pulsed electric field, and dynamic high-pressure microjet, had been investigated to enhance the functional properties of legume proteins without loss of nutritional and sensory properties. Although these technologies show potential, no systematic study has been conducted to summarize and compare their effects on different legume proteins. This review aims to fill this gap by addressing the most promising approaches of non-thermal technologies for the modification of functional properties of legume proteins. New insights are discussed, elaborating the effect of non-thermal technologies on the structural and functional behavior of proteins. |
| format | Article |
| id | doaj-art-57617a49299849a6bd8f41e518b10fe3 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-57617a49299849a6bd8f41e518b10fe32025-02-12T05:32:20ZengElsevierFood Chemistry: X2590-15752025-01-0125102169Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologiesYuanyuan Wei0Delu Ning1Liping Sun2Ying Gu3Yongliang Zhuang4Yangyue Ding5Xuejing Fan6Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, ChinaYunnan Academy of Forestry and Grassland Sciences, Kunming 650201, China; Yunnan Technology Innovation Center of Woody Oil, Kunming 650201, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China; Yunnan Technology Innovation Center of Woody Oil, Kunming 650201, ChinaFaculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China; Corresponding authors.Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming, 650500, China; Corresponding authors.Legume proteins have recently gained significant interest in the food industry for their eco-friendliness and nutritional qualities. Research shows that the replacement of specific animal protein sources with legume proteins presents sustainability and economic benefit. Nonetheless, legume proteins frequently exhibit inferior functional properties and palatability compared to animal proteins. Various non-thermal technologies, including high hydrostatic pressure, ultrasound, cold plasma, pulsed electric field, and dynamic high-pressure microjet, had been investigated to enhance the functional properties of legume proteins without loss of nutritional and sensory properties. Although these technologies show potential, no systematic study has been conducted to summarize and compare their effects on different legume proteins. This review aims to fill this gap by addressing the most promising approaches of non-thermal technologies for the modification of functional properties of legume proteins. New insights are discussed, elaborating the effect of non-thermal technologies on the structural and functional behavior of proteins.http://www.sciencedirect.com/science/article/pii/S259015752500015XLegume proteinsNon-thermal technologiesSolubilityEmulsifying propertiesFoaming properties |
| spellingShingle | Yuanyuan Wei Delu Ning Liping Sun Ying Gu Yongliang Zhuang Yangyue Ding Xuejing Fan Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies Food Chemistry: X Legume proteins Non-thermal technologies Solubility Emulsifying properties Foaming properties |
| title | Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies |
| title_full | Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies |
| title_fullStr | Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies |
| title_full_unstemmed | Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies |
| title_short | Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies |
| title_sort | breaking barriers elevating legume protein functionality in food products through non thermal technologies |
| topic | Legume proteins Non-thermal technologies Solubility Emulsifying properties Foaming properties |
| url | http://www.sciencedirect.com/science/article/pii/S259015752500015X |
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