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Article

Microwave-Induced Structural Remodeling of Legume Proteins: Structure–Function–Nutrition Relationships and Their Improved Performance in Wheat Flour Fortification

by
Nikhil Dnyaneshwar Patil
1,
Prabhat Kumar
2,
Aarti Bains
3,
Minaxi Sharma
4,
Kandi Sridhar
5,
Prince Chawla
1,3,* and
Baskaran Stephen Inbaraj
6,*
1
Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, India
2
Coconut Development Board Quality Testing Laboratory, Ministry of Agriculture & Farmers Welfare, Government of India, Kochi 683105, India
3
School of Health Sciences and Technology, University of Petroleum and Energy Studies, Dehradun 248007, India
4
Research Centre for Life Science and Healthcare, Nottingham Ningbo China Beacons of Excellence Research and Innovation Institute (CBI), University of Nottingham Ningbo China, Ningbo 315104, China
5
Department of Food Technology, Karpagam Academy of Higher Education (Deemed to be University), Coimbatore 641021, India
6
Department of Food Science, Fu Jen Catholic University, New Taipei City 24205, Taiwan
*
Authors to whom correspondence should be addressed.
Foods 2026, 15(3), 580; https://doi.org/10.3390/foods15030580
Submission received: 7 January 2026 / Revised: 28 January 2026 / Accepted: 29 January 2026 / Published: 5 February 2026
(This article belongs to the Special Issue Functional Characteristics of Plant Protein: From Molecular Structure to Innovative Applications)
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Abstract

The study explored the impact of Microwave-Assisted Extraction (MAE) on the physicochemical, structural, functional, and antioxidant properties of protein concentrates from white pea (Lathyrus sativus), red gram (Cajanus cajan), and black gram (Vigna mungo). The objective was to evaluate the efficiency of MAE as a sustainable green extraction technique compared to the conventional method. Total amino acid content increased in MAE protein from 69.23 to 72.78 g/100 g powder in white pea protein (WPP), 69.41 to 72.39 g/100 g powder in red gram protein (RGP), and 65.56 to 70.30 g/100 g powder in black gram protein (BGP). Functionally, MAE significantly improved solubility and emulsifying capacity and water- and oil-holding capacities. Bioactive evaluation showed a significant increase in total phenolic and flavonoid contents, followed by improved DPPH, ABTS, and FRAP activities. A reduction in tannins and phytic acid correlated with enhanced in vitro protein digestibility. These enhanced MAE-derived proteins further demonstrated superior performance when incorporated into wheat flour, improving its nutritional and functional properties. Overall, MAE protein demonstrated improved structural integrity, antioxidant potential, and digestibility, highlighting white pea protein as the most responsive legume to MAE, followed by red and black gram.
Keywords: microwave-assisted extraction; legume protein; functional properties; in vitro digestibility; amino acid content microwave-assisted extraction; legume protein; functional properties; in vitro digestibility; amino acid content

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MDPI and ACS Style

Patil, N.D.; Kumar, P.; Bains, A.; Sharma, M.; Sridhar, K.; Chawla, P.; Stephen Inbaraj, B. Microwave-Induced Structural Remodeling of Legume Proteins: Structure–Function–Nutrition Relationships and Their Improved Performance in Wheat Flour Fortification. Foods 2026, 15, 580. https://doi.org/10.3390/foods15030580

AMA Style

Patil ND, Kumar P, Bains A, Sharma M, Sridhar K, Chawla P, Stephen Inbaraj B. Microwave-Induced Structural Remodeling of Legume Proteins: Structure–Function–Nutrition Relationships and Their Improved Performance in Wheat Flour Fortification. Foods. 2026; 15(3):580. https://doi.org/10.3390/foods15030580

Chicago/Turabian Style

Patil, Nikhil Dnyaneshwar, Prabhat Kumar, Aarti Bains, Minaxi Sharma, Kandi Sridhar, Prince Chawla, and Baskaran Stephen Inbaraj. 2026. "Microwave-Induced Structural Remodeling of Legume Proteins: Structure–Function–Nutrition Relationships and Their Improved Performance in Wheat Flour Fortification" Foods 15, no. 3: 580. https://doi.org/10.3390/foods15030580

APA Style

Patil, N. D., Kumar, P., Bains, A., Sharma, M., Sridhar, K., Chawla, P., & Stephen Inbaraj, B. (2026). Microwave-Induced Structural Remodeling of Legume Proteins: Structure–Function–Nutrition Relationships and Their Improved Performance in Wheat Flour Fortification. Foods, 15(3), 580. https://doi.org/10.3390/foods15030580

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