Pulse Protein: Characterization, Extraction and Functionalities

Abstract

An increasing global population necessitates the production of nutrient-dense foods. Protein is an essential macronutrient for healthy people. Plant proteins have gained popularity in recent years due to their sustainability and nutritional benefits. Pulse proteins, which are generated from leguminous crops including peas, lentils, chickpeas, and beans, have lately acquired prominence due to their critical role in ensuring sustainable and nutritious food systems. Pulse proteins have emerged as a critical component in tackling worldwide concerns of food security and sustainability. This chapter looks at recent advancements in the pretreatment and fractionation procedures used to make pulse protein concentrates and isolates. Another aspect underlining its multidimensional value is its nutritional richness, as pulse proteins supply an excellent set of essential amino acids that are required for human health. Solubility, emulsification capabilities, foaming properties, gelation, water-binding capacity, and lipid-binding capacity of fractionated pulse proteins are also investigated. Pulse proteins, in short, have emerged as a revolutionary force in transforming the global food environment. This article offers a comprehensive view of legume proteins, from their nutritional content to their contribution to environmental sustainability, and emphasizes their importance in modern gastronomy, providing nutritional benefits as well as innovative opportunities for developing environmentally friendly food products. © 2025 Elsevier Inc. All rights reserved.