Strategies for Improving the Techno-Functional and Sensory Properties of Bean Protein

This review aims to understand the techno-functional and structural properties of bean proteins, highlighting their strengths and weaknesses while presenting them as a robust alternative protein source with high potential to become a competitive ingredient in the protein market. For this purpose, ScienceDirect and Scopus were used as databases with the keywords “bean proteins”, “protein modifications + beans”, and “techno-functional properties + beans” to consult the relevant literature. This could reduce global dependence on soy and pea proteins. The study compiles various current articles that address desirable techno-functional properties and potential modifications for a wide range of food industry applications. Based on the gathered findings, bean-derived proteins exhibit a more hydrophobic nature and a more compact structure compared to soy and pea proteins. Consequently, they demonstrate superior emulsifying properties and an excellent oil absorption capacity, making them promising ingredients for emulsified products and baked goods. On the other hand, soy and pea proteins perform better in meat-based products and confectionery due to their higher water absorption capacity and good stability.