Processing strategies for pulse protein ingredients: a comprehensive review of current and emerging extraction, recovery, and drying methods

Pulses have become important feedstocks for the production of plant-based protein ingredients. While solvent-free dry fractionation technologies have been developed, wet fractionation methods (aqueous extraction) remain prevalent in the food industry as they typically yield protein isolates of superior purity. Pulse protein processing involves extraction (i.e., separation of proteins into the aqueous extraction media), recovery (i.e., isolation of the proteins from other soluble components), and drying (i.e., removal of water for improved microbial stability and subsequent food formulation). The conditions of each of these unit operations can have significant effects on protein yield and the quality of the final product due to the sensitivity of pulse proteins to pH, heat, and other processing conditions. This review aims to synthesize existing literature exploring the impacts of incumbent and novel extraction, recovery, and drying methods on pulse protein yields, functionality, and biological properties, while highlighting studies that take a more holistic approach to guide process optimization. This review also emphasizes the potential applications of pulse protein processing co-products, including the insoluble starch/fiber fraction and the whey fraction (supernatant) obtained following isoelectric precipitation, to enhance overall process sustainability and profitability from an industrial perspective.