A short communication on functional, rheological, and extrusion properties of high protein fractions from pulses obtained by air classification

Animal-based foods have a large impact on the environment; for this reason, plant-based meat analogous are now in the spotlight. Although protein concentrates/isolates from soy are the most used raw materials for meat analogues, some concerns about allergenicity, loss of biodiversity, and low sustainability of their production rise from their uses. In this context, high protein fractions obtained by air classification of pulse flours are here proposed as substitutes of protein concentrates. Thus, this work is aimed at understanding the aptitude of high protein fraction from pulses to be transformed into meat analogous through high moisture extrusion process. Differences in functional and rheological properties among high protein fractions resulted in different high moisture extrusion properties and thus products with different appearance. Specifically, the foaming capacity of high protein fraction from red lentil resulted in expansion at the end of the extruder creating a heterogeneous structure, whereas the high lipid content of high protein fraction from chickpea can account for the unsuitability of this raw material to high moisture extrusion. On the contrary, high protein fraction from both fava bean and yellow pea presented a fibrous structure. However, the structure and textual properties of the final products need to be further investigated.