Insight into the Effect of Extraction and Spray Drying Conditions on the Nutritional and Techno-Functional Properties of Legume Protein Powder: A Review

Production of legume protein powders with consistent functionality and physicochemical properties has been challenging. Additionally, the inconsistency of legume protein powders affects the potential use in various food matrices. Integrated extraction and spray drying conditions can produce legume protein powder with consistent physicochemical properties. This review gives an in-depth discussion on legume protein produced using alkali-isoelectric precipitation isolation and spray drying. Alkali-acid precipitation and spray drying affect the composition, secondary and tertiary structure, solubility, and emulsifying, foaming, and gelling properties. It was demonstrated that few studies focus on the stability of various spray-dried legume proteins during storage. The large gap between protein functionality of protein produced at different scales remains a challenge. Furthermore, off-flavor development during isolation and storage influences the potential application of legume protein. The combined effect of extraction and spray drying conditions on the properties, functionality, and storage stability should be further investigated to magnify applications of legume protein powder.