Advancements in Pulse Starches: Exploring Non-Thermal Modification Methods

Abstract

The surge in the global demand for plant-based proteins has catapulted pulse protein into the spotlight. To ensure economic viability and sustainable production, it is crucial to utilize pulse starch, a by-product of plant protein fractionation. Despite the increasing interest in pulse starches, there is a notable gap in knowledge regarding their modifications and applications compared to cereal and tuber starches. Non-thermal techniques such as electron beam radiation, static high pressure, microfluidization, and cold plasma are emerging as innovative methods for starch modification. These techniques offer significant advantages, including enhanced safety, environmental sustainability, and the development of unique functional properties unattainable through conventional methods. However, challenges such as equipment availability, high costs, and energy consumption hinder their widespread adoption. In light of the growing emphasis on “clean and green labelling” and effective “waste management” in food production, evaluating non-thermal techniques for pulse starch modification is critical. This review aims to thoroughly assess these non-thermal techniques and their combinations, offering valuable insights for researchers and the food industry. By maximizing the potential of pulse starches in innovative food applications, it provides a comprehensive guide for effective non-thermal methods that add value and align with sustainable practices.