Legume proteins in food technology

Abstract

A number of important aspects concerning the use of legume proteins as ingredients for the processed food manufacturer will be discussed. The conversion of legumes into a material suitable for incorporation into food products involves a series of physical and chemical operations (basically representing various stages of protein purification), each of which can have major implications with regard to the eventual usage of the material. The available processing options will be described as well as their potential ramifications in terms of the nature, composition and properties of the protein fractions obtained. Alternative approaches to the tailoring or modification of the functional behaviour of these fractions will be presented together with a comparative assessment of the basic functional properties of a number of storage globulins from representative members of the Leguminosae.