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ARS Home » Plains Area » Fargo, North Dakota » Edward T. Schafer Agricultural Research Center » Sugarbeet and Potato Research » Research » Publications at this Location » Publication #407964

Research Project: Pulse Crop Health Initiative

Location: Sugarbeet and Potato Research

Title: A comprehensive review on pulse protein fractionation and extraction: processes, functionality, and food applications

item RIVERA, JARED - Kansas State University
item SILIVERU, KALIRAMESH - Kansas State University
item LI, YONGHUI - Kansas State University

Submitted to: Critical Reviews in Food Science and Nutrition
Publication Type: Review Article
Publication Acceptance Date: 11/3/2022
Publication Date: 11/3/2022
Citation: Rivera, J., Siliveru, K., Li, Y. 2022. A comprehensive review on pulse protein fractionation and extraction: processes, functionality, and food applications. Critical Reviews in Food Science and Nutrition.

Interpretive Summary:

Technical Abstract: The increasing world population requires the production of nutrient-rich foods. Protein is an essential macronutrient for healthy individuals. Interest in using plant proteins in foods has increased in recent years due to their sustainability and nutritional benefits. Dry and wet protein fractionation methods have been developed to increase protein yield, purity, and functional and nutritional qualities. This review explores the recent developments in pretreatments and fractionation processes used for producing pulse protein concentrates and isolates. Functionality differences between pulse proteins obtained from different fractionation methods and the use of fractionated pulse proteins in different food applications are also critically reviewed. Pretreatment methods improve the de-hulling efficiency of seeds prior to fractionation. Research on wet fractionation methods focuses on improving sustainability and functionality of proteins while studies on dry methods focus on increasing protein yield and purity. Hybrid methods produced fractionated proteins with higher yield and purity while also improving protein functionality and process sustainability. Dry and hybrid fractionated proteins have comparable or superior functionalities relative to wet fractionated proteins. Pulse protein ingredients are successfully incorporated into various food formulations with notable changes in their sensory properties. Future studies could focus on optimizing the fractionation process, improving protein concentrate palatability, and optimizing formulations using pulse proteins.