Utilizing side streams of pulse protein processing: A review
2022
Wajira S. Ratnayake | Sabaratnam Naguleswaran
Abstract Plant‐based protein ingredients are gaining popularity among consumers for various reasons such as the increasing demand for high‐protein diets, sustainability of the sources, and negative perceptions associated with animal proteins. Main source for plant proteins is pulses such as peas and beans. Pulse seeds contain up to 25% (w/w) protein, whereas nonprotein components are present in much higher proportions. Starch, fiber, and soluble material are generated as side streams of pulse protein manufacturing processes. These side streams, unless properly utilized, create both economic and environmental challenges. Therefore, the utilization of process side streams is of paramount importance for the overall sustainability of the plant protein manufacturing processes. This review summarizes the key research advances and potential opportunities in valorization of side streams from pulse protein manufacturing processes.
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