Legumes as an alternative protein source in plant-based foods: Applications, challenges, and strategies
Since animal proteins may pose a threat to the global environment and human health, the development of alternative proteins has become an inevitable trend in the future. Legumes are considered to be one of the most promising sources of sustainable alternative animal proteins. Legume proteins are con...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-01-01
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| Series: | Current Research in Food Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927124002028 |
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| _version_ | 1850108513976582144 |
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| author | Xin Zhang Zhaonan Zhang Ao Shen Tianyi Zhang Lianzhou Jiang Hesham El-Seedi Guohua Zhang Xiaonan Sui |
| author_facet | Xin Zhang Zhaonan Zhang Ao Shen Tianyi Zhang Lianzhou Jiang Hesham El-Seedi Guohua Zhang Xiaonan Sui |
| author_sort | Xin Zhang |
| collection | DOAJ |
| description | Since animal proteins may pose a threat to the global environment and human health, the development of alternative proteins has become an inevitable trend in the future. Legumes are considered to be one of the most promising sources of sustainable alternative animal proteins. Legume proteins are considered to exhibit excellent processing properties, including emulsification, gelation, and foaming, which have led to their widespread use in the food industry. Moreover, legume proteins are not only taken as substitutes for meat proteins, they also play an essential role in novel plant-based foods (meat, dairy, fermented food, and fat). However, there are few comprehensive overview studies on the application of legume proteins in plant-based foods. Therefore, this review provides a general overview of the main sources, functional properties, and applications in plant-based foods of legume proteins. In addition, challenges to the application of legume proteins in plant-based foods and specific strategies to address these challenges are presented. The review may provide some references for the further application of legume proteins in novel plant-based foods. |
| format | Article |
| id | doaj-art-e38a27f32be747bc8bbbfbe42afa5b17 |
| institution | OA Journals |
| issn | 2665-9271 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-e38a27f32be747bc8bbbfbe42afa5b172025-08-20T02:38:21ZengElsevierCurrent Research in Food Science2665-92712024-01-01910087610.1016/j.crfs.2024.100876Legumes as an alternative protein source in plant-based foods: Applications, challenges, and strategiesXin Zhang0Zhaonan Zhang1Ao Shen2Tianyi Zhang3Lianzhou Jiang4Hesham El-Seedi5Guohua Zhang6Xiaonan Sui7College of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin 150030, ChinaPharmacognosy Group, Department of Pharmaceutical Biosciences, BMC, Uppsala University, Box 591, SE 751 24, Uppsala, SwedenCollege of Life Science, Shanxi University, Taiyuan 030006, China; Corresponding author.College of Food Science, Northeast Agricultural University, Harbin 150030, China; Corresponding author.Since animal proteins may pose a threat to the global environment and human health, the development of alternative proteins has become an inevitable trend in the future. Legumes are considered to be one of the most promising sources of sustainable alternative animal proteins. Legume proteins are considered to exhibit excellent processing properties, including emulsification, gelation, and foaming, which have led to their widespread use in the food industry. Moreover, legume proteins are not only taken as substitutes for meat proteins, they also play an essential role in novel plant-based foods (meat, dairy, fermented food, and fat). However, there are few comprehensive overview studies on the application of legume proteins in plant-based foods. Therefore, this review provides a general overview of the main sources, functional properties, and applications in plant-based foods of legume proteins. In addition, challenges to the application of legume proteins in plant-based foods and specific strategies to address these challenges are presented. The review may provide some references for the further application of legume proteins in novel plant-based foods.http://www.sciencedirect.com/science/article/pii/S2665927124002028Legume proteinsPlant-based foodsFunctional propertiesChallengesStrategies |
| spellingShingle | Xin Zhang Zhaonan Zhang Ao Shen Tianyi Zhang Lianzhou Jiang Hesham El-Seedi Guohua Zhang Xiaonan Sui Legumes as an alternative protein source in plant-based foods: Applications, challenges, and strategies Current Research in Food Science Legume proteins Plant-based foods Functional properties Challenges Strategies |
| title | Legumes as an alternative protein source in plant-based foods: Applications, challenges, and strategies |
| title_full | Legumes as an alternative protein source in plant-based foods: Applications, challenges, and strategies |
| title_fullStr | Legumes as an alternative protein source in plant-based foods: Applications, challenges, and strategies |
| title_full_unstemmed | Legumes as an alternative protein source in plant-based foods: Applications, challenges, and strategies |
| title_short | Legumes as an alternative protein source in plant-based foods: Applications, challenges, and strategies |
| title_sort | legumes as an alternative protein source in plant based foods applications challenges and strategies |
| topic | Legume proteins Plant-based foods Functional properties Challenges Strategies |
| url | http://www.sciencedirect.com/science/article/pii/S2665927124002028 |
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