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A review of techno-functional properties of legume proteins and their potential for development of new products

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Abstract

The purpose of this review is to provide a comprehensive framework for researchers, academics, and food developers regarding the techno-functional properties of the most consumed legume proteins globally, including peas, cowpeas, common beans, chickpeas, fava beans, lentils, and lupins. The review delves into the structural aspects of these proteins in detail and the techniques employed in their extraction and modification. Detailed information is provided on various techno-functional properties, such as solubility, water and oil retention capacity, emulsifying properties, foaming properties, and gelation properties of legume proteins. Practical applications in various food products are highlighted, including bakery items, pasta, snacks, dairy alternatives, sauces, meat analogues, and hybrid products. The review also explores emerging uses, such as the role of these proteins as encapsulating materials and even in 3D food printing. In addition, suggestions for future applications are presented, emphasizing their relevance in the development of innovative products and promoting the comprehensive utilization of legume proteins in the food industry. The importance of these innovations is emphasized in attracting consumers and facilitating a successful transition toward more sustainable plant-based diets.

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Acknowledgements

The authors acknowledge the financial support of CONCYTEC (Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica) through PROCIENCIA Program, within the framework of Contest E041-2023-01 [Contract Nº PE501082513-2023-PROCIENCIA].

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Authors and Affiliations

  1. Departamento de Ingeniería de Alimentos y Productos Agropecuarios, Universidad Nacional Agraria La Molina, Lima, Peru

    Claudia Huamaní-Perales, Julio Vidaurre-Ruiz, Walter Salas-Valerio & Ritva Repo-Carrasco-Valencia

  2. Centro de Investigación e Innovación en Productos Derivados de Cultivos Andinos CIINCA, Universidad Nacional Agraria La Molina, Lima, Peru

    Julio Vidaurre-Ruiz, Walter Salas-Valerio & Ritva Repo-Carrasco-Valencia

  3. Laboratorio de Investigación en Funcionalidad y Tecnología de Alimentos (LIFTA), Departamento de Ciencia y Tecnología, Universidad Nacional de Quilmes, Quilmes, Argentina

    Dario Marcelino Cabezas

  4. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina

    Dario Marcelino Cabezas

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  1. Claudia Huamaní-Perales
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Huamaní-Perales, C., Vidaurre-Ruiz, J., Salas-Valerio, W. et al. A review of techno-functional properties of legume proteins and their potential for development of new products. Eur Food Res Technol (2024). https://doi.org/10.1007/s00217-024-04536-6

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