Proteins are among the vital macro-nutrients needed in the human diet for energy, normal body growth, and functioning. Legumes are a good source of energy and possess tremendous health benefits. Protein and energy malnutrition is severely affecting South-Asian and African people among other populations. Legume proteins are a good and cheap alternative to animal proteins and have attracted the interest of the food industry as a substitute for animal and dairy proteins in the development of many functional foods. Legume proteins, other than their important nutritional value, also hold tremendous inherent physico-chemical properties that define the functional characteristics of food systems during processing, storage, and consumption. Their important functional properties include solubility, foaming, gelling, and emulsification. Different types of processing techniques can further play an important role in enhancing the native structural and functional properties of legume proteins and their food applications.
This Research Topic highlights the importance of legume proteins and their modifications for the development of functional foods to tackle the protein-energy malnutrition issue. We welcome authors to contribute their articles including but not limited to the following subjects:
• Utilization of legume proteins for the development of sustainable and resilient food systems to overcome food insecurity and malnutrition-related problems
• Use of legume proteins as emulsifiers and encapsulants for the encapsulation of hydrophobic and hydrophilic bioactive compounds for their effective delivery
• Development of legume protein-based edible films as carriers of antimicrobial and antioxidant properties
• Effect of processing techniques (physical, chemical, and enzymatic) on structural and functional properties of legume proteins and their food applications
Proteins are among the vital macro-nutrients needed in the human diet for energy, normal body growth, and functioning. Legumes are a good source of energy and possess tremendous health benefits. Protein and energy malnutrition is severely affecting South-Asian and African people among other populations. Legume proteins are a good and cheap alternative to animal proteins and have attracted the interest of the food industry as a substitute for animal and dairy proteins in the development of many functional foods. Legume proteins, other than their important nutritional value, also hold tremendous inherent physico-chemical properties that define the functional characteristics of food systems during processing, storage, and consumption. Their important functional properties include solubility, foaming, gelling, and emulsification. Different types of processing techniques can further play an important role in enhancing the native structural and functional properties of legume proteins and their food applications.
This Research Topic highlights the importance of legume proteins and their modifications for the development of functional foods to tackle the protein-energy malnutrition issue. We welcome authors to contribute their articles including but not limited to the following subjects:
• Utilization of legume proteins for the development of sustainable and resilient food systems to overcome food insecurity and malnutrition-related problems
• Use of legume proteins as emulsifiers and encapsulants for the encapsulation of hydrophobic and hydrophilic bioactive compounds for their effective delivery
• Development of legume protein-based edible films as carriers of antimicrobial and antioxidant properties
• Effect of processing techniques (physical, chemical, and enzymatic) on structural and functional properties of legume proteins and their food applications