Vol. 11, Issue 8 (2022)

Author(s):
Swaroopa G and VS Pawar

Abstract:
Pulses are dried edible seeds found in the Leguminosae family plants, including the common bean, chickpea, dry pea, lentil, cowpea, mung bean, faba bean, lupins, among others. Pulses have been identified as a nutritious and inexpensive alternative source of protein. 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. The functional properties of pulse proteins have been exploited in the preparation and development of products such as bakery products, soups, extruded products and ready to eat snacks. This review provides an overview of the characteristics of pulse proteins, current and emerging techniques for their fractionation, their major functional properties and opportunities for their use in various applications.