Proteins from leguminous plants: from structure, property to the function in encapsulation/binding and delivery of bioactive compounds

Leguminous proteins are important nutritional components in leguminous plants, and they have different structures and functions depending on their sources. Due to their specific structures and physicochemical properties, leguminous proteins have received much attention in food and nutritional applications, and they can be applied as various carriers for binding/encapsulation and delivery of food bioactive compounds. In this review, we systematically summarize the different structures and functional properties of several leguminous proteins which can be classified as ferritin, trypsin inhibitor, β-conglycinin, glycinin, and various leguminous proteins isolates. Moreover, we review the development of leguminous proteins as carriers of food bioactive compounds, and emphasize the functions of leguminous protein-based binding/encapsulation and delivery in overcoming the low bioavailability, instability and low absorption efficiency of food bioactive compounds. The limitations and challenges of the utilization of leguminous proteins as carriers of food bioactive compounds are also discussed. Possible approaches to resolve the limitations of applying leguminous proteins such as instability of proteins and poor absorption of bioactive compounds are recommended.