不断增长的世界人口和环境压力正在导致对营养丰富的食品的需求激增,这些食品具有更清洁的标签和更好的可持续性。植物蛋白,因此,与食品工业中的对应动物蛋白相比,正在获得巨大的普及。虽然传统的植物蛋白来源,比如小麦和大豆,引起人们对其过敏原性的担忧,豌豆,豆子,鹰嘴豆,扁豆,和其他豆类由于其农艺和营养益处而成为重要的主食。然而,脉冲蛋白的利用仍然是有限的,由于不清楚的脉冲蛋白的特征和挑战,从广泛不同品种的豆类作物。为了应对这些挑战,首先介绍了豆类作物的起源和组成,虽然对豆类蛋白质理化性质的总体描述,例如,界面性质,聚集行为,溶解度,等。,被呈现。为了进一步增强功能,适当的修改(包括化学,物理,和酶处理)是必要的。其中,在清洁标记脉冲蛋白的增值处理过程中,非共价复合和酶策略是特别优选的。这项全面的审查旨在深入了解组成之间的相互关系,结构,功能特征,和先进的脉冲蛋白修饰策略,这是未来食品制造中高性能豆类蛋白的支柱。
The ever-increasing world population and environmental stress are leading to surging demand for nutrient-rich food products with cleaner labeling and improved sustainability. Plant proteins, accordingly, are gaining enormous popularity compared with counterpart animal proteins in the food industry. While conventional plant protein sources, such as wheat and soy, cause concerns about their allergenicity, peas, beans, chickpeas, lentils, and other pulses are becoming important staples owing to their agronomic and nutritional benefits. However, the utilization of pulse proteins is still limited due to unclear pulse protein characteristics and the challenges of characterizing them from extensively diverse varieties within pulse crops. To address these challenges, the origins and compositions of pulse crops were first introduced, while an overarching description of pulse protein physiochemical properties, e.g., interfacial properties, aggregation behavior, solubility, etc., are presented. For further enhanced functionalities, appropriate modifications (including chemical, physical, and enzymatic treatment) are necessary. Among them, non-covalent complexation and enzymatic strategies are especially preferable during the value-added processing of clean-label pulse proteins for specific focus. This comprehensive review aims to provide an in-depth understanding of the interrelationships between the composition, structure, functional characteristics, and advanced modification strategies of pulse proteins, which is a pillar of high-performance pulse protein in future food manufacturing.