Dry fractionation for sustainable production of functional legume protein concentrates

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Rapeseed (Brassica napus): Processing, Utilization, and Genetic Improvement (2021, methodology): “To avoid the usage of chemicals for the extraction and concentration of proteins, and to eliminate lignocellulosic ﬁber, multiple techniques were proposed [31–33].”
Production of pulse protein ingredients and their application in plant-based milk alternatives (2021, background): “…native protein conformation as the proteins are not subjected to heating or extremes of pH, which in turn can result in better functionality, including solubility and gelation (Assatory, Vitelli, Rajabzadeh, & Legge, 2019; Pelgrom, Boom, & Schutyser, 2015; Vogelsang-O ’ Dwyer et al., 2020).”
Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages. (2021, background): “…is a chemical-free (no chemical residues in the flour fractions and no loss of the native 195 functionality of the proteins), no use of water, effluent-free, cost-effective (less energy requirements) 196 and therefore a more sustainable process (Rempel et al., 2019; Schutyser et al., 2015).”