Production of pulse protein ingredients and their application in plant-based milk alternatives

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 other pulses increasingly being recognised for their potential as functional nutritious ingredients. This review contains an overview of pulse proteins dry wet fractionation methods used produce high-protein The influence type processing on techno-functional properties ingredients is discussed. Additionally, application explored, with goal providing high Pulse received much interest functionality replace animal proteins. A considerable amount research has been generated encompassing novel sources, well methods, aim producing highly along content isolates/concentrates provide opportunity formulate plant-based higher others currently market. Such products containing now available, various could also be applied these they become more widely available.