Abstract
The influence of protein and starch profiles of chickpea, lentil, red lentil, white bean, quinoa, amaranth and oat flours on their techno-functional properties was studied in detail. Proteome of flours was approached through an affordable proteomic pipeline supported by liquid chromatography ion trap mass spectrometry (LC-MS) research coupled to quantitative polyacrylamide gel image analysis. Vicilins characterized pulse flours with a minimum of 45% of their total proteome and conferred their remarkable emulsifying, foaming and gelling capacities. Poor-vicilin quinoa (20% of total proteome) and vicilin-free amaranth and oat flours exhibited a good oil retention capacity that was exclusively provided by their high legumin content that comprised a minimum of 48% of their total proteome. Large starch values found in non-pulse flours (above 53% w/w versus less than 47% in pulse samples) mainly contributed to their noteworthy water holding capacity, freeze-thaw stability and high viscosity of pastes.This study can promote the creation of new insights on the use of alternative vegetable flours by industry to obtain innovative and sustainable high-protein food products.
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