Insight into the Effect of Extraction and Spray Drying Conditions on the Nutritional and Techno-Functional Properties of Legume Protein Powder: A Review

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-08-05 DOI:10.1007/s11947-024-03541-7

Bertrand Muhoza, Yves Harimana, Eugenie Kayitesi, Angelo Uriho, Qian Liu

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Abstract

Production of legume protein powders with consistent functionality and physicochemical properties has been challenging. Additionally, the inconsistency of legume protein powders affects the potential use in various food matrices. Integrated extraction and spray drying conditions can produce legume protein powder with consistent physicochemical properties. This review gives an in-depth discussion on legume protein produced using alkali-isoelectric precipitation isolation and spray drying. Alkali-acid precipitation and spray drying affect the composition, secondary and tertiary structure, solubility, and emulsifying, foaming, and gelling properties. It was demonstrated that few studies focus on the stability of various spray-dried legume proteins during storage. The large gap between protein functionality of protein produced at different scales remains a challenge. Furthermore, off-flavor development during isolation and storage influences the potential application of legume protein. The combined effect of extraction and spray drying conditions on the properties, functionality, and storage stability should be further investigated to magnify applications of legume protein powder.

Graphical Abstract

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萃取和喷雾干燥条件对豆类蛋白粉的营养和技术功能特性的影响：综述

生产具有一致功能和理化特性的豆类蛋白粉一直是一项挑战。此外，豆类蛋白粉的不一致性也影响了其在各种食品基质中的潜在用途。综合萃取和喷雾干燥条件可生产出具有一致理化特性的豆类蛋白粉。本综述深入探讨了利用碱-等电沉淀分离和喷雾干燥技术生产豆类蛋白质的方法。碱-酸沉淀和喷雾干燥会影响蛋白质的组成、二级和三级结构、溶解度以及乳化、发泡和胶凝特性。研究表明，很少有研究关注各种喷雾干燥豆类蛋白质在储存期间的稳定性。不同规模生产的蛋白质功能之间的巨大差距仍然是一个挑战。此外，分离和储存过程中产生的异味也影响了豆类蛋白质的潜在应用。应进一步研究提取和喷雾干燥条件对蛋白质特性、功能和贮藏稳定性的综合影响，以扩大豆类蛋白粉的应用范围。

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.