Messina Valeria, Skylas Daniel J, Roberts Thomas H, Valtchev Peter, Whiteway Chris, Li Ziqi, Hopf Andreas, Dehghani Fariba, Quail Ken J, Kaiser Brent N
School of Life and Environmental Sciences, Faculty of Science, University of Sydney, Camperdown, NSW 2006, Australia.
Australian Export Grains Innovation Centre, North Ryde, NSW 1670, Australia.
Foods. 2025 Mar 26;14(7):1151. doi: 10.3390/foods14071151.
Pulses are grown worldwide and provide agronomic benefits that contribute to the sustainability of cropping systems. Pulses are high in protein and provide a good source of carbohydrates, dietary fibre, vitamins, minerals, and bioactive constituents. Crops such as lupins, chickpeas, faba beans, field peas, lentils, and mung beans, and the diversity of varieties among them, provide enormous opportunities for processing protein ingredients for use in new and existing food formulations. This review highlights the nutritional properties of pulses, protein quality, functionality, and applications for pulse protein ingredients. Understanding the functionality of pulse proteins, and the unique properties between different pulses in terms of solubility, water- and oil-holding capacity, emulsification, gelation, and foaming properties, will help maximise their use in plant-based meat and dairy alternatives, beverages, bakery products, noodles, pasta, and nutritional supplements. In this review, researchers, food technologists, and food manufacturers are provided with a comprehensive resource on pulses, and the diverse applications for pulse protein ingredients within the context of food manufacturing and the constantly evolving food technology landscape.
豆类在全球范围内广泛种植，具有多种农艺效益，有助于种植系统的可持续发展。豆类富含蛋白质，是碳水化合物、膳食纤维、维生素、矿物质和生物活性成分的良好来源。羽扇豆、鹰嘴豆、蚕豆、豌豆、小扁豆、绿豆等作物及其丰富的品种多样性，为加工蛋白质成分以用于新的和现有的食品配方提供了巨大机遇。本综述重点介绍了豆类的营养特性、蛋白质质量、功能特性以及豆类蛋白质成分的应用。了解豆类蛋白质的功能特性，以及不同豆类在溶解性、持水和持油能力、乳化、凝胶化和发泡特性方面的独特性质，将有助于最大限度地将其应用于植物性肉类和乳制品替代品、饮料、烘焙食品、面条、面食及营养补充剂中。在本综述中，为研究人员、食品技术专家和食品制造商提供了一份关于豆类以及豆类蛋白质成分在食品制造和不断发展的食品技术领域中多样应用的综合资源。
