Özet
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.
| Orijinal dil | İngilizce |
|---|---|
| Sayfa (başlangıç-bitiş) | 18192-18196 |
| Sayfa sayısı | 5 |
| Dergi | ACS Omega |
| Hacim | 7 |
| Basın numarası | 22 |
| DOI'lar | |
| Yayın durumu | Yayınlandı - 23 May 2022 |
Bibliyografik not
Publisher Copyright:© 2022 The Authors.
Finansman
Michael T. Nickerson received his B.Sc. (honors; marine biology), M.Sc. (food chemistry), and Ph.D. (food chemistry) from Dalhousie University in Halifax, NS (Canada). Currently, he is a Saskatchewan Ministry of Agriculture Research Chair and Professor in the area of Protein Quality and Utilization within the Department of Food and Bioproduct Sciences at the University of Saskatchewan. His research area focuses on improving the use of plant protein ingredients within the food industry, with emphases on fractionation, ingredient modification, and protein functionality. His program has led to 160+ internationally peer reviewed publications, and he receives funding from provincial, federal, and industrial sources. Dr. Nickerson’s program focuses heavily on graduate student training to meet employment gaps within the protein ingredient sector.