The potential of legume-derived proteins in the food industry

Neta Goldstein, Ram Reifen*

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

25 Scopus citations

Abstract

Legume-derived proteins present an opportunity to replace existing animal-source protein in various applications. Those proteins are abundant, relatively lowcost, sustainable, not highly allergenic, and widely acceptable by consumers. In this paper, it was found that legume-derived protein's techno-functional properties (e.g. gelation, emulsification and foaming) are being investigated, in order to assess their ability to substitute for animal-derived proteins in food systems and applications. This paper reviewed the functional attributes of legume-derived proteins, their possible applications in food systems, and their potential in the food industry. The techno-functional properties of the proteins vary among different legumes, and while some proteins properties are sufficient for industrial uses, the other may need to be modified. It was concluded that legume-derived proteins could replace some existing animal-derived protein based food systems.

Original languageAmerican English
Pages (from-to)167-178
Number of pages12
JournalGrain and Oil Science and Technology
Volume5
Issue number4
DOIs
StatePublished - Dec 2022

Bibliographical note

Publisher Copyright:
© 2022 Elsevier B.V.

Keywords

  • Fat and protein composition
  • Food industry
  • Legumes
  • Plant protein
  • Techno-functional properties

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