The functional modification of legume proteins by ultrasonication: A review

摘要

Background: The use of vegetable proteins is one of the key elements of vegetarian diets. Legumes are an alternative protein source with comparable quality as animal derived proteins, and can be more economical. However, nutritional and technological improvement of legume proteins (LPs) is needed to modify their structure and function. Ultrasound is a promising non-thermal system that has attracted considerable interest worldwide in preparing highly functional LPs.