Physico-chemical and functional properties of legume protein, starch, and dietary fiber—A review

KESKİN S. Ö., Ali T. M., Ahmed J., Shaikh M., Siddiq M., Uebersax M. A.

Legume Science, vol.4, no.1, 2022 (ESCI) identifier identifier

  • Publication Type: Article / Review
  • Volume: 4 Issue: 1
  • Publication Date: 2022
  • Doi Number: 10.1002/leg3.117
  • Journal Name: Legume Science
  • Journal Indexes: Emerging Sources Citation Index (ESCI), Scopus, Agricultural & Environmental Science Database, Food Science & Technology Abstracts, Directory of Open Access Journals
  • Keywords: amylose content, flour properties, food protein, food rheology
  • Kocaeli University Affiliated: Yes

Abstract

Legumes have gained increased dietary importance in recent years due to their recognized health benefits. Recent plant protein revolution has elevated legumes to the forefront from consumers' and food industry's perspective. Unlike cereal proteins and starches, there is a scarcity of information on the structural properties of legume starches. Consumption of legume-derived dietary fibers have a positive impact on the human health, in particular, gut health, which is a current research focus for nutrition and health professionals. Knowledge of legume ingredients properties (e.g., protein denaturation, starch gelatinization, pasting, and thermal properties) could aid in understanding functionality and potential uses of these materials. The physicochemical, thermal, and the functional properties of legume proteins, starches, and dietary fibers are elucidated. Both the food ingredient manufacturers and research and development professionals in the food industry can benefit from the information provided in this review article.