Peas (Pisum sativum subsp. arvense Asch) and Beans (Vicia faba var. minor) as Source of Quality Plant Proteins
Molecules,
Год журнала:
2025,
Номер
30(9), С. 2009 - 2009
Опубликована: Апрель 30, 2025
The
demand
for
plant-based
proteins
has
grown
significantly
due
to
their
sustainability
and
lower
environmental
impact
compared
animal
proteins.
Shifting
from
animal-based
diets,
particularly
those
incorporating
protein-rich
legumes
like
beans
peas,
can
substantially
reduce
the
climate
footprint
of
food
production.
Underutilized
legumes,
which
are
often
critical
in
resource-poor
regions,
hold
immense
potential
enhancing
security,
nutrition,
agricultural
development.
Despite
importance,
information
about
these
remains
limited
region-specific.
shift
towards
plant
is
further
driven
by
growing
popularity
vegetarian
vegan
alongside
mounting
concerns
over
impacts
livestock
farming.
Consequently,
increasingly
favored
counterparts
industry.
Scientists
now
exploring
novel
protein
sources
developing
superior-quality
with
enhanced
functional
nutritional
characteristics
using
cutting-edge
technologies.
While
traditional
wheat
soy
present
challenges
such
as
allergenicity,
pulses
beans,
chickpeas,
lentils
gaining
prominence
agronomic
advantages.
It
anticipated
that
ongoing
research
will
address
existing
knowledge
gaps
regarding
health
benefits
fodder
seeds
field
bean
pea
seeds,
broadening
application
across
diverse
industries.
In
this
context,
review
focuses
on
valuable
ingredients.
benefits,
current
crops
specific
geographic
areas
where
they
cultural
or
local
significance.
Язык: Английский
Legume Proteins in Food Products: Extraction Techniques, Functional Properties, and Current Challenges
Foods,
Год журнала:
2025,
Номер
14(9), С. 1626 - 1626
Опубликована: Май 4, 2025
The
aim
of
this
review
is
to
provide
a
comprehensive
overview
protein
extraction
from
legume
sources,
with
focus
on
both
conventional
and
emerging
techniques.
Particular
attention
given
the
impact
innovative
methods
functionality,
key
factor
for
food
applications.
Due
their
nutritional
profile
techno-functional
properties,
legumes
are
increasingly
regarded
as
promising
alternatives
animal-based
sources
in
industry.
Traditional
methods,
such
alkaline
acidic
extraction,
discussed
compared
novel
approaches
including
enzymatic
ultrasound-assisted
(UAE),
microwave-assisted
(MAE),
ohmic
heating
(OH),
subcritical
water
(SWE),
deep
eutectic
solvents
(DES),
dry
fractionation.
potential
these
technologies
improve
yield
functionality
critically
assessed,
alongside
challenges
scalability,
cost-effectiveness,
allergenicity.
This
also
identifies
current
research
gaps
highlights
opportunities
innovation
sustainable
extraction.
Therefore,
contributes
development
more
efficient,
functional,
ingredients
production,
highlighting
role
shaping
future
plant-based
foods.
Язык: Английский