**4. Functional properties and food applications of legume proteins**

Legume proteins have diverse application in foods due to their functional properties. They contribute to food having desirable textural characteristics during processing, storage and consumption. The major functional properties that are relevant for food applications are solubility, water absorption capacity, oil absorption capacity, gelling property, texturization, flavor binding, emulsification and foaming. These properties depend on amino acid profile, protein structure, hydrophobic, and hydrophilic effects. The functional properties that are key to their application in food are reviewed below.
