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Pulse proteins: secondary structure, functionality and applications
- Shevkani, Khetan, Singh, Narpinder, Chen, Ying, Kaur, Amritpal, Yu, Long
- Journal of food science and technology 2019 v.56 no.6 pp. 2787-2798
- absorption, carbohydrates, chickpeas, cowpeas, dietary supplements, emulsifying, foaming, food industry, functional properties, gelation, human nutrition, ingredients, lentils, lipids, minerals, peas, phytochemicals, pigeon peas, protein content, protein sources, proteins, structure-activity relationships, vitamins, wheat
- 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.