Náthia-Neves Grazielle, Getachew Adane Tilahun, Santana Ádina L, Jacobsen Charlotte
National Food Institute, Technical University of Denmark, 2800 Lyngby, Denmark.
Grain Science and Industry Department, Kansas State University, Manhattan, KS 66506, USA.
Foods. 2025 May 4;14(9):1626. doi: 10.3390/foods14091626.
The aim of this review is to provide a comprehensive overview of protein extraction from legume sources, with a focus on both conventional and emerging techniques. Particular attention is given to the impact of innovative methods on protein functionality, a key factor for food applications. Due to their nutritional profile and techno-functional properties, legumes are increasingly regarded as promising alternatives to animal-based protein sources in the food industry. Traditional extraction methods, such as alkaline and acidic extraction, are discussed and compared with novel approaches including enzymatic extraction, ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), ohmic heating (OH), subcritical water extraction (SWE), deep eutectic solvents (DES), and dry fractionation. The potential of these emerging technologies to improve protein yield and functionality is critically assessed, alongside key challenges such as scalability, cost-effectiveness, and potential allergenicity. This review also identifies current research gaps and highlights opportunities for innovation in sustainable protein extraction. Therefore, this review contributes to the development of more efficient, functional, and sustainable protein ingredients production, highlighting the role of innovative extraction technologies in shaping the future of plant-based foods.
本综述的目的是全面概述从豆类中提取蛋白质的方法，重点关注传统方法和新兴技术。特别关注创新方法对蛋白质功能的影响，这是食品应用中的一个关键因素。由于其营养成分和技术功能特性，豆类在食品工业中越来越被视为动物蛋白来源的有前途的替代品。讨论了传统提取方法，如碱性和酸性提取，并与新型方法进行了比较，包括酶提取、超声辅助提取（UAE）、微波辅助提取（MAE）、欧姆加热（OH）、亚临界水提取（SWE）、深共熔溶剂（DES）和干法分级。批判性地评估了这些新兴技术提高蛋白质产量和功能的潜力，以及诸如可扩展性、成本效益和潜在致敏性等关键挑战。本综述还确定了当前的研究差距，并突出了可持续蛋白质提取创新的机会。因此，本综述有助于开发更高效、功能性和可持续的蛋白质成分生产，突出创新提取技术在塑造植物性食品未来方面的作用。
