Current Progress in the Extraction, Functional Properties, Interaction with Polyphenols, and Application of Legume Protein.

Legume protein can replace animal-derived protein because of its high protein content, low price, lack of cholesterol, complete amino acids, and requirements of vegetarianism. Legume protein has not only superior functional properties but also high biological activities. Therefore, it is widely used in the food industry. However, there are few studies on the comprehensive overview of legume protein. In this review, the extraction, functional properties, interaction with polyphenols, application of legume protein, and activities of their peptides were comprehensively reviewed. Legume proteins are mainly composed of globulin and albumin. The methods of protein extraction from legumes mainly include wet separation (alkali solution and acid precipitation, salt extraction, enzyme extraction, and ultrasonic-assisted extraction) and dry separation (electrostatic separation). Besides, various factors (heat, pH, and concentration) could significantly affect the functional properties of legume protein. Some potential modification technologies could further improve the functionality and quality of these proteins. Moreover, the application of legume protein and the effects of polyphenols on structural properties of legume-derived protein were concluded. Furthermore, the bioactivities of peptides from legume proteins were discussed. To improve the bioactivity, bioavailability, and commercial availability of legume-derived protein and peptides, future studies need to further explore new preparation methods and potential new activities of legume-derived proteins and active peptides. This review provides a real-time reference for further research on the application of legume protein in the food industry. In addition, this review provides a new reference for the development of legume-derived protein functional foods and potential therapeutic agents.

[1]  J. Ahmed,et al.  Physico‐chemical and functional properties of legume protein, starch, and dietary fiber—A review , 2021, Legume Science.

[2]  B. Xie,et al.  Influence of Lactic Acid Bacteria Fermentation on Physicochemical Properties and Antioxidant Activity of Chickpea Yam Milk , 2021 .

[3]  V. Tironi,et al.  Structural and antioxidant properties of cowpea protein hydrolysates , 2021 .

[4]  Xuli Wu,et al.  Development of pea protein and high methoxyl pectin colloidal particles stabilized high internal phase pickering emulsions for β-carotene protection and delivery , 2021 .

[5]  F. Boukid.  Chickpea ( Cicer arietinum L.) protein as a prospective plant‐based ingredient: a review , 2021, International Journal of Food Science & Technology.

[6]  Michael Williams,et al.  Substitution of beef with pea protein reduces the environmental footprint of meat balls whilst supporting health and climate stabilisation goals , 2021, Journal of Cleaner Production.

[7]  Y. Duan,et al.  Effects of ultrasound-assisted extraction on the structural, functional and antioxidant properties of Dolichos lablab L. Protein , 2021 .

[8]  Shuang Zhang,et al.  Effects of soybean protein isolate − polyphenol conjugate formation on the protein structure and emulsifying properties: Protein − polyphenol emulsification performance in the presence of chitosan , 2021 .

[9]  B. Shi,et al.  Alcalase and bromelain hydrolysis affected physicochemical and functional properties and biological activities of legume proteins , 2021 .

[10]  D. Duță,et al.  Type and Amount of Legume Protein Concentrate Influencing the Technological, Nutritional, and Sensorial Properties of Wheat Bread , 2021 .

[11]  R. Boom,et al.  A two-step air classification and electrostatic separation process for protein enrichment of starch-containing legumes , 2020 .

[12]  S. Gharibzahedi,et al.  Effects of high hydrostatic pressure on the quality and functionality of protein isolates, concentrates, and hydrolysates derived from pulse legumes: A review , 2020, Trends in Food Science & Technology.

[13]  Liurong Huang,et al.  Effects of dual-frequency ultrasound with different energy irradiation modes on the structural and emulsifying properties of soy protein isolate , 2020 .

[14]  S. Sofi,et al.  Quality characterization of gluten free noodles enriched with chickpea protein isolate , 2020 .

[15]  Haile Ma,et al.  An efficient ultrasound-assisted extraction method of pea protein and its effect on protein functional properties and biological activities , 2020 .

[16]  H. Aisa,et al.  Isolation and Identification of a Novel Antioxidant Peptide from Chickpea (Cicer arietinum L.) Sprout Protein Hydrolysates , 2020, International Journal of Peptide Research and Therapeutics.

[17]  Zengwang Guo,et al.  Mung Bean Protein Hydrolysate Modulates the Immune Response Through NF-κB Pathway in Lipopolysaccharide-Stimulated RAW 264.7 Macrophages. , 2019, Journal of food science.

[18]  Y. Duan,et al.  Advances in renewable plant-derived protein source: The structure, physicochemical properties affected by ultrasonication. , 2019, Ultrasonics sonochemistry.

[19]  Z. Deng,et al.  Antioxidant and anti-inflammatory polyphenols and peptides of common bean (Phaseolus vulga L.) milk and yogurt in Caco-2 and HT-29 cell models , 2019, Journal of Functional Foods.

[20]  M. Świeca,et al.  Protein–Phenolic Interactions as a Factor Affecting the Physicochemical Properties of White Bean Proteins , 2019, Molecules.

[21]  R. Boom,et al.  Protein enrichment of defatted soybean flour by fine milling and electrostatic separation , 2018, Innovative Food Science & Emerging Technologies.

[22]  Jixian Zhang,et al.  Advances in ultrasound assisted extraction of bioactive compounds from cash crops - A review. , 2018, Ultrasonics sonochemistry.

[23]  Y. K. Erdem,et al.  Interactions between milk proteins and polyphenols: Binding mechanisms, related changes, and the future trends in the dairy industry , 2018 .

[24]  J. Álvarez-Ramírez,et al.  High intensity ultrasound treatment of faba bean (Vicia faba L.) protein: Effect on surface properties, foaming ability and structural changes. , 2018, Ultrasonics sonochemistry.

[25]  B. Tiwari,et al.  Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin , 2018 .

[26]  M. Zhang,et al.  Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions. , 2018, Food chemistry.

[27]  D. Luna-Vital,et al.  Peptides from legumes with antigastrointestinal cancer potential: current evidence for their molecular mechanisms , 2018 .

[28]  M. Jarpa-Parra.  Lentil protein: a review of functional properties and food application. An overview of lentil protein functionality , 2018 .

[29]  M. Xie,et al.  Extraction, physicochemical characteristics and functional properties of Mung bean protein , 2018 .

[30]  H. Feng,et al.  Modifying the physicochemical properties of pea protein by pH-shifting and ultrasound combined treatments. , 2017, Ultrasonics sonochemistry.

[31]  P. Fryer,et al.  Pilot-scale ultrasound-assisted extraction of protein from soybean processing materials shows it is not recommended for industrial usage , 2017 .

[32]  L. Tang,et al.  Comparison of binding interaction between β-lactoglobulin and three common polyphenols using multi-spectroscopy and modeling methods. , 2017, Food chemistry.

[33]  A. Rajabzadeh,et al.  Analysis of protein enrichment during single- and multi-stage tribo-electrostatic bioseparation processes for dry fractionation of legume flour , 2017 .

[34]  N. L. Vanier,et al.  Black bean (Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties. , 2017, Food chemistry.

[35]  Yongqiang Cheng,et al.  Interactions of β-Conglycinin (7S) with Different Phenolic Acids—Impact on Structural Characteristics and Proteolytic Degradation of Proteins , 2016, International journal of molecular sciences.

[36]  A. Rajabzadeh,et al.  Development and optimization of a triboelectrification bioseparation process for dry fractionation of legume flours , 2016 .

[37]  R. Ferreira,et al.  Legume seeds and colorectal cancer revisited: Protease inhibitors reduce MMP-9 activity and colon cancer cell migration. , 2016, Food chemistry.

[38]  A. Rajabzadeh,et al.  Solvent-free production of protein-enriched fractions from navy bean flour using a triboelectrification-based approach , 2016 .

[39]  R. A. Mantovani,et al.  Gelation of oil-in-water emulsions stabilized by whey protein , 2016 .

[40]  A. Romero,et al.  Emulsifying properties of legume proteins at acidic conditions: Effect of protein concentration and ionic strength , 2016 .

[41]  F. Peyrano,et al.  Physicochemical and functional properties of cowpea protein isolates treated with temperature or high hydrostatic pressure , 2016 .

[42]  Yuexi Yang,et al.  Effects of heat treatment on the emulsifying properties of pea proteins , 2016 .

[43]  Chang Chang,et al.  Effect of pH on the inter-relationships between the physicochemical, interfacial and emulsifying properties for pea, soy, lentil and canola protein isolates , 2015 .

[44]  M. Nickerson,et al.  Functional attributes of pea protein isolates prepared using different extraction methods and cultivars , 2015 .

[45]  D. Zielińska,et al.  Simultaneous release of peptides and phenolics with antioxidant, ACE-inhibitory and anti-inflammatory activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins by subtilisins , 2015 .

[46]  J. Pedroche,et al.  GPETAFLR: A new anti-inflammatory peptide from Lupinus angustifolius L. protein hydrolysate , 2015 .

[47]  M. Alaiz,et al.  Identification and characterization of antioxidant peptides from chickpea protein hydrolysates. , 2015, Food chemistry.

[48]  Pascalle J.M. Pelgrom,et al.  Pre- and post-treatment enhance the protein enrichment from milling and air classification of legumes , 2015 .

[49]  G. Juodeikiene,et al.  LEGUME: COMPOSITION, PROTEIN EXTRACTION AND FUNCTIONAL PROPERTIES. A REVIEW , 2015 .

[50]  Haitao Zhu,et al.  Effects of sodium bis(2-ethylhexyl) sulfo succinate (AOT) reverse micelles on physicochemical properties of soy protein , 2015 .

[51]  E. Li-Chan,et al.  Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin , 2015 .

[52]  F. Allaert,et al.  Pea proteins oral supplementation promotes muscle thickness gains during resistance training: a double-blind, randomized, Placebo-controlled clinical trial vs. Whey protein , 2015, Journal of the International Society of Sports Nutrition.

[53]  Xiaoquan Yang,et al.  Complexation of resveratrol with soy protein and its improvement on oxidative stability of corn oil/water emulsions. , 2014, Food chemistry.

[54]  R. Kent,et al.  Probiotic bacteria in infant formula and follow-up formula: Microencapsulation using milk and pea proteins to improve microbiological quality. , 2014, Food research international.

[55]  Zhongjiang Wang,et al.  Effects of ultrasound on the structure and physical properties of black bean protein isolates , 2014 .

[56]  I. Alric,et al.  Comparative study of encapsulation of vitamins with native and modified soy protein , 2014 .

[57]  B. Bermúdez,et al.  Anti-inflammatory activity of lupine (Lupinus angustifolius L.) protein hydrolysates in THP-1-derived macrophages , 2014 .

[58]  A. Arnoldi,et al.  ACE-inhibitory activity of enzymatic protein hydrolysates from lupin and other legumes. , 2014, Food chemistry.

[59]  D. Betancur-Ancona,et al.  Antioxidant activity of Vigna unguiculata L. walp and hard-to-cook Phaseolus vulgaris L. protein hydrolysates , 2013 .

[60]  J. Sanders,et al.  Enzyme assisted protein extraction from rapeseed, soybean, and microalgae meals , 2013 .

[61]  P. Busti,et al.  Emulsifying and foaming properties of β-lactoglobulin modified by heat treatment , 2013 .

[62]  B. Adhikari,et al.  Interfacial and emulsifying properties of lentil protein isolate. , 2012, Food chemistry.

[63]  R. Gutiérrez-Dorado,et al.  Protein hydrolysates obtained from Azufrado (sulphur yellow) beans (Phaseolus vulgaris): Nutritional, ACE-inhibitory and antioxidative characterization , 2012 .

[64]  R. Aluko,et al.  Anti-oxidant, anti-inflammatory and immunomodulating properties of an enzymatic protein hydrolysate from yellow field pea seeds , 2012, European Journal of Nutrition.

[65]  M. Nickerson,et al.  Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction , 2011 .

[66]  R. Aluko,et al.  Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate , 2011 .

[67]  R. Amarowicz,et al.  Interactions between tannins and proteins isolated from broad bean seeds (Vicia faba Major) yield soluble and non-soluble complexes , 2011 .

[68]  Xiaoquan Yang,et al.  Structural rearrangement of ethanol-denatured soy proteins by high hydrostatic pressure treatment. , 2011, Journal of agricultural and food chemistry.

[69]  E. Ferreira,et al.  Soy β-conglycinin (7S globulin) reduces plasma and liver cholesterol in rats fed hypercholesterolemic diet. , 2011, Journal of medicinal food.

[70]  R. Aluko,et al.  Identification and inhibitory properties of multifunctional peptides from pea protein hydrolysate. , 2010, Journal of agricultural and food chemistry.

[71]  M. Alaiz,et al.  Protein isolates from two Mediterranean legumes: Lathyrus clymenum and Lathyrus annuus. Chemical composition, functional properties and protein characterisation , 2010 .

[72]  Y. K. Erdem,et al.  Characterization of binding interactions between green tea flavanoids and milk proteins , 2010 .

[73]  J. Boye,et al.  Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. , 2010 .

[74]  J. Boye,et al.  Bioactive proteins and peptides in pulse crops: pea, chickpea and lentil. , 2010 .

[75]  V. Kiosseoglou,et al.  Chickpea protein isolates obtained by wet extraction as emulsifying agents. , 2010, Journal of the science of food and agriculture.

[76]  M. Corredig,et al.  Heat-induced changes in oil-in-water emulsions stabilized with soy protein isolate , 2009 .

[77]  M. Subirade,et al.  Soy protein cold-set hydrogels as controlled delivery devices for nutraceutical compounds , 2009 .

[78]  S. Yin,et al.  Physicochemical, functional and structural properties of vicilin-rich protein isolates from three Phaseolus legumes: effect of heat treatment. , 2009 .

[79]  S. Karakaya,et al.  Effects of heat treatment and in vitro digestion on the Angiotensin converting enzyme inhibitory activity of some legume species , 2009 .

[80]  S. Khanal,et al.  Functional Properties of Soy Protein Isolates Produced from Ultrasonicated Defatted Soy Flakes , 2009 .

[81]  S. Euston,et al.  Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate , 2009 .

[82]  C. Biliaderis,et al.  Influence of preparation methods on physicochemical and gelation properties of chickpea protein isolates , 2009 .

[83]  T. Shibamoto,et al.  Antioxidant assays for plant and food components. , 2009, Journal of agricultural and food chemistry.

[84]  Seong-Jun Cho,et al.  Cholesterol lowering mechanism of soybean protein hydrolysate. , 2007, Journal of agricultural and food chemistry.

[85]  H. C. Lee,et al.  Chemical and functional quality of protein isolated from alkaline extraction of Australian lentil cultivars: Matilda and Digger , 2007 .

[86]  E. E. Babiker,et al.  Solubility as Influenced by pH and NaCl Concentaration and Functional Properties of Lentil Proteins Isolate , 2006 .

[87]  M. Duranti.  Grain legume proteins and nutraceutical properties. , 2006, Fitoterapia.

[88]  Jianping Wu,et al.  Structural requirements of Angiotensin I-converting enzyme inhibitory peptides: quantitative structure-activity relationship study of di- and tripeptides. , 2006, Journal of agricultural and food chemistry.

[89]  Stéphanie Jung,et al.  Functionality of soy protein produced by enzyme-assisted extraction , 2006 .

[90]  A. P. Batista,et al.  Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques. , 2005, International journal of biological macromolecules.

[91]  J. Wagner,et al.  Emulsifying properties and surface behavior of native and denatured whey soy proteins in comparison with other proteins. Creaming stability of oil-in-water emulsions , 2004 .

[92]  R. Natesh,et al.  Crystal structure of the human angiotensin-converting enzyme–lisinopril complex , 2003, Nature.

[93]  B. Baik,et al.  Preparation of bean curds from protein fractions of six legumes. , 2001, Journal of agricultural and food chemistry.

[94]  J. Valentine,et al.  Molecular confinement influences protein structure and enhances thermal protein stability , 2001, Protein science : a publication of the Protein Society.