Effects of high hydrostatic pressure on the quality and functionality of protein isolates, concentrates, and hydrolysates derived from pulse legumes: A review

Abstract

BackgroundLegume pulses are one of the most versatile and nutritious protein sources with bioactive dietary ingredients. Utilizing innovative nonthermal technologies in legume processing can considerably enhance the quality and digestibility of protein isolates (PIs) or concentrates (PCs) and respective protein hydrolysates (PHs). High pressure (HP), as an interesting alternative to traditional processing, provides legume-based protein supplements with superior bioavailability and health benefits in the food industry. Scope and approachThis review discusses the effect of HP treatments at different pressure levels on the physicochemical, rheological, thermal, structural, functional, nutritional, and digestibility properties of PIs, PCs, and PHs prepared from legume crops (soy, pea, chickpea, beans, and lentil). It also presents promising strategies to improve the functionality and quality of these proteins. Key findings and conclusionsThe techno-functional (e.g., water holding capacity, gelation, foaming capacity and stability, emulsifying activity, and emulsion physicochemical stability) and bio-functional (e.g., in vitro antioxidant and digestibility) properties of legume-derived PIs or PCs were significantly improved as affected by HP treatment. Moreover, HP could greatly reduce the anti-nutritional factors and allergenicity of pulse protein products. HP-assisted enzymatic hydrolysis also led to a substantial reduction in the stability of protein secondary structures, enthalpy, and steady shear viscosity of legume proteins. The HP-assisted proteolytic process significantly improved the production of bioactive peptides with excellent antihypertension, antiradical, and antioxidant activities.