Bertrand Muhoza, Yves Harimana, Eugenie Kayitesi, Angelo Uriho, Qian Liu
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Insight into the Effect of Extraction and Spray Drying Conditions on the Nutritional and Techno-Functional Properties of Legume Protein Powder: A Review
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.
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.