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Unveiling the potential of bean proteins: Extraction methods, functional and structural properties, modification techniques, physiological benefits, and diverse food applications
Properties, health benefits, and food uses of bean proteins and how they are extracted and modified
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Abstract
Bean proteins offer high nutritional value and versatility, yet remain underutilized compared to soy and pea proteins.
- Bean proteins possess diverse structural and molecular characteristics that contribute to their functional properties.
- They have a favorable amino acid composition and nutritional value, though they also contain antinutritional factors.
- Physiological benefits associated with bean proteins include potential antidiabetic, cardioprotective, antioxidant, and neuroprotective effects.
- Ultrasound is identified as the most effective method for extracting bean proteins compared to other techniques.
- Bean proteins enhance the structural, technological, and nutritional properties of various food systems.
- Further research is needed to explore advanced modification techniques and the relationship between structure and function.
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