Developing Value-Added Protein Ingredients from Wastes and Byproducts of Pulses: Challenges and Opportunities

Asli Can Karaca*, Michael T. Nickerson

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

3 Citations (Scopus)

Abstract

Wastes and byproducts of pulse processing carry a potential for utilization as raw materials for extraction of protein ingredients. This work is an overview of the extraction and fractionation techniques used for obtaining protein ingredients from wastes and byproducts of pulse processing, and it presents several characteristics of proteins extracted in terms of composition, nutritional properties, and functional properties. Several extraction methods have been applied to obtain protein ingredients from pulse processing wastes and byproducts. Each extraction technique is indicated to have significant effects on protein composition and functionality which could also affect the performance of proteins in different food applications. Versatile end product applications of protein ingredients obtained from pulse processing wastes and byproducts are yet to be discovered. Research is lacking on the limitations and improvement methods for using wastes and byproducts of pulses for protein extraction. This review provides insights into the possible applications of innovative extraction technologies for obtaining protein ingredients from wastes and byproducts of pulses. Further research has to focus on various modification techniques that can be applied to improve the functional, nutritional, and sensory properties of proteins extracted from pulse processing wastes and byproducts.

Original languageEnglish
Pages (from-to)18192-18196
Number of pages5
JournalACS Omega
Volume7
Issue number22
DOIs
Publication statusPublished - 23 May 2022

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