Proteins Functionality

**87**

**Chapter 6**

**Abstract**

*Asli Can Karaca*

ties of legume proteins is needed as well.

physicochemical properties

**1. Introduction**

**Keywords:** legume protein, modification, structure, functional properties,

Legumes belong to the *Fabaceae* family plants and involve different species including peas, beans, lentils, and chickpeas [1]. Legume proteins have gained the interest of food industry due to their low cost, low risk of allergy, good functional and nutritional properties [2]. Their potential use as ingredients in a variety of food applications has been widely investigated recently. However, due to their relatively lower solubility and performance compared to animal-derived proteins, some modifications may be required to obtain optimum functionality. There are many different techniques available for altering the structural properties and improvement of functionality of legume proteins. Each method has its unique advantages and limitations while selection of the most suitable method of modification depends on various factors including protein source and composition, processing conditions, feasibility, cost, and the application area of the modified protein.

Modification of Legume Proteins

Recent studies have indicated that legume proteins can be potentially used as an alternative to animal-derived protein ingredients for many food and biomaterial applications, however some modifications may be first required to improve their functionality since they show relatively lower solubility and functional properties compared to commonly used animal-based proteins. A variety of physical, chemical or biological processes can be used to achieve these modifications in structural, physicochemical, and functional properties of legume proteins. The aim of this chapter was to review the most recent studies focusing on modification of structural properties and improvement of functionality of legume proteins. Effects of processing conditions on protein functionality were discussed. Special emphasis was given to the structure–function mechanisms behind these changes. Since the performance of modified legume proteins has been shown to depend on a variety of factors; parameters used in the modification process have to be optimized to achieve the desired level of improvement in legume protein functionality. Each modification method has been indicated to have its own advantages and limitations in terms of performance and applicability in different food matrices. Further studies are required to investigate the interactions of modified legume proteins with other food components during food processing and storage. Furthermore, additional research on the effects of modification treatments on flavor profile and nutritional proper-

for Improved Functionality
