Influence of enzymatic treatments on legume proteins for improved functional and nutritional properties: expansion of legume protein utilization as food ingredients

Legume proteins, especially those other than soy (e.g. peas, lentils, and chickpeas), are gaining popularity because of their high environmental sustainability and low production costs relative to animal proteins. However, they are generally less digestible, functional, and palatable than those obtained from animal sources. Enzymatic treatments represent a clean- label processing technology that can modify the protein structure and alter its physicochemical properties. The changes can be beneficial in formulating better functional ingredients and improving nutritional properties, adding value to pulse proteins. This review focuses on the use of enzymes for modifying legume proteins to enhance their functional, nutritional value, taste/aroma, and to reduce any potential allergen and antinutritional effects.