**5. Conclusion**

A variety of physical, chemical and biological methods can be applied to legume proteins for modification of their structural and functional properties. Each method has its own advantages and limitations in terms of performance and applicability in food systems. Many factors affect the performance of the modified legume proteins: protein structure and composition, modification method and processing conditions applied, and extrinsic factors such as pH, ionic strength, and temperature. Modification method has to be optimized in terms of processing parameters to obtain the desired level of functionality for the legume protein studied. Complexity of the food matrix is also an important factor affecting the end product performance of modified legume proteins. Further research has to focus on interactions of modified legume proteins with other food components during processing and storage. More studies are required to investigate the effects of modification treatments on flavor profile and nutritional properties of legume proteins.

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**Author details**

Asli Can Karaca

Department of Food Engineering, Faculty of Chemical and Metallurgical

© 2021 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium,

Engineering, Istanbul Technical University, Istanbul, Turkey

\*Address all correspondence to: cankaraca@itu.edu.tr

provided the original work is properly cited.

*Modification of Legume Proteins for Improved Functionality*

*DOI: http://dx.doi.org/10.5772/intechopen.96274*
