Production of pulse protein ingredients and their application in plant-based milk alternatives
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Published Version
Date
2021-04
Authors
Vogelsang-O'Dwyer, Martin
Zannini, Emanuele
Arendt, Elke K.
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Published Version
Abstract
Background: Plant-based milk alternatives are surging in popularity, although many examples have poor nutritional value compared to cow?s milk. At the same time, protein concentrates and isolates from pea and other pulses are increasingly being recognised for their potential as functional and nutritious ingredients. Scope and approach: This review contains an overview of pulse proteins and the dry and wet fractionation methods used to produce high-protein ingredients. The influence of pulse type and processing on the technofunctional properties of ingredients is discussed. Additionally, the application of pulse protein ingredients in milk alternatives is explored, with the goal of providing high protein alternatives to cow?s milk. Key findings and conclusions: Pulse proteins ingredients have received much interest for their functionality and potential to replace animal proteins. A considerable amount of research has been generated encompassing novel protein sources, as well as processing methods, with the aim of producing highly functional ingredients. The functional properties of pulse proteins along with the high protein content of isolates/concentrates provide the opportunity to formulate plant-based milk alternatives with higher nutritional value compared to many others currently on the market. Such products containing pea protein are now available, and various other pulse proteins could also be applied in these products as they become more widely available.
Description
Keywords
Pulse protein , Protein ingredients , Functional properties , Milk alternative , Non-dairy
Citation
Vogelsang-O'Dwyer, M., Zannini, E. and Arendt, E. K. (2021) 'Production of pulse protein ingredients and their application in plant-based milk alternatives', Trends In Food Science and Technology, 110, pp. 364-374. doi: 10.1016/j.tifs.2021.01.090