Recent advances in legume protein‐based colloidal systems
Mohammad Tarahi, Jasim Ahmed
Legume Science
Abstract
Abstract Developing nature‐derived surface‐active ingredients with favorable interfacial and functional properties has recently received increasing attention in the food and pharmaceutical industries. Legume proteins are used extensively in food colloidal systems because of their small particle size, high water absorption capability, excellent functional properties (e.g., emulsification, foamability, and gelation), and film formation. There are some limitations in legume proteins, such as high water vapor permeability and fragility, as well as low stability and solubility. Various conventional and innovative processing technologies (e.g., high‐pressure homogenization, ultrasonication, and cold plasma processing) have been successfully employed in order to modify the functional and interfacial properties of legume proteins. In this review, the formation and stability of legume protein‐based colloidal systems and their applications are discussed.
Extracted Claims
2 claims extracted from this paper into the knowledge graph
legume proteins have functional properties
“Legume proteins are used extensively in food colloidal systems because of their small particle size, high water absorption capability, excellent functional properties (e.g., emulsification, foamabilit...”
processing technologies modify functional and interfacial properties
“Various conventional and innovative processing technologies (e.g., high-pressure homogenization, ultrasonication, and cold plasma processing) have been successfully employed in order to modify the fun...”