Modification of Legume Proteins: A Strategy to expand the functional Applications | [Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23 • 2023]

Author(s):

1. Hafiz Rizwan Sharif: Department of Food Science and Technology, UCP, Lahore, Pakistan

2. Mian Kamran Sharif: National Institute of Food Science and Technology, UAF, Faisalabad, Pakistan

3. Rizwan Arshad: University Institute of Diet and Nutritional Sciences, Department of Allied Health Sciences, The University of Chenab, Gujrat, Pakistan

4. Abuzar: National Institute of Food Science and Technology, UAF, Faisalabad, Pakistan

Abstract:

Legumes are vital agricultural crops and important source of food after cereals around the globe. They provide energy as well as maintain the human health owning to the unique chemical composition and blessed nutraceuticals. Exploitation of plant-based ingredients for the development of functional foods is an industrial-driven trend reinvigorated by health-conscious consumers. However applications of legume proteins are challenging due to the low solubility surface hydrophobicity and instability under various processing conditions. To overcome these limitations modifications in native structure of protein is a result-oriented approach. Physical (heat high pressure sonication and extrusion) chemical (cationization acrylation succinylation methylation and Maillard reaction) and enzymatic (endo and exo-proteases) modifications are some recent approaches. The principle behind the success of utilization of these methods is to enhance the surface activity solubility and amphiphilicity of the proteins due to some conformational changes in the structure of the protein including formation of disulfide bonds from sulfhydryl groups shorten the peptide chain and exposure of unexposed parts. Temperature time pressure enzyme to substrate ratio degree of hydrolysis and glycation are among some crucial factors controlling the fate of proteins conformational changes and their ultimate functionality. Control utilization of modified legume proteins could pave the way towards the development of sustainable and resilient functional food systems to tackle food insecurity and protein energy malnutrition related problems.

Page(s): 359-359

DOI: DOI not available

Published: Journal: Abstract Book on International Conference on Food and Applied Sciences (ICFAS-23) 3-5 August 23, Volume: 0, Issue: 0, Year: 2023

Keywords:

Modification , Functional Foods , legumes , nutritional importance , functionality

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