Table 4.

Summary of processing and fractionation techniques.

Method	Plant Source	Objective	Summary of Finding	Author
Dry fractionation	Pea	Using dry milling in combination with air classification to improve protein enrichment	Approx. 50% purity and 77% protein yield were obtained using the method. The native functionality of the protein was preserved.	Pelgrom et al. [7]
	Peas, beans, chickpeas and lentils	Optimize milling using different settings to achieve maximum detachment of starch granules	Optimal detachment was achieved, but protein content was influenced by the intrinsic properties of the pulse.	Pelgrom et al. [8]
	Pea, lentils, and chickpeas	Air classification and electrostatic separation for protein enrichment	Higher protein purity (>60%), improved yield, less energy consumption, and preserved native protein functionality.	Xing et al. [9]
	Pea and faba beans	Effect of dehulling on physical, chemical, and technological properties of the fractions	Dehulling slightly increased the protein content of the fine fractions and improved starch enrichment of the coarse fractions. The techno-functional properties were not enhanced with dehulling.	Saldanha do Carmo et al. [72]
	Pea	Enhanced pea protein separation using Lorentz force-assisted charge carrier and triboelectric separation.	Protein content was increased by >100%.	Zhu et al. [71]
	Pea	Effect of the protein content of pea flour on physicochemical, antinutritional, and functional properties of air-classified protein fractions	Variations in protein content influenced the properties of air-classified pea flour.	Fenn et al. [73]
	Pea and chickpea	Determine the effect of relative humidity on particle dispersibility and flowability	Relative humidity above 70% affected the milling and air classification due to reduced particle dispersibility and flowability.	Politiek et al. [74]
	Mung bean, field pea, and cowpea	Compare the functional and rheological properties of dry-fractionated ingredients from mung bean, yellow pea, and cowpea	Protein content of the protein-rich fractions was dependent on the air classifier speed.	Schlangen et al. [75]
Wet and aqueous fractionation
Aqueous/ultrafiltration	Pea	Mild wet fractionation using water only and continuous ultrafiltration	Method produced high-purity (75%) protein concentrates with improved solubility.	Möller et al. [76]
Alkaline extraction and isoelectric point precipitation	Pea	Compare protein functionality of isolates obtained from dry and wet (IP) fractionation	Wet fractionation produced isolates with high protein content, the presence of essential amino acids, and improved emulsification and foaming properties.	Zhu et al. [71]
	Chickpeas and green peas	Functional properties of protein isolates obtained by AE-IP method combined with modified salt dissolution precipitation	The purity of the globulin fractions was improved to >90%, and the protein composition played a major role in the functional properties.	Chang et al. [28]
	Pea	AE-IP extraction in conjunction with lactic acid fermentation	Protein content and yield were improved by 20–30%.	Emkani et al. [42]
	Pea	Compare the gelling properties of isolates obtained from different fractionation techniques	Gels from AE-IP in conjunction with ultrafiltration had good gel strength, but weak gels formed with AI alone.	Yang et al. [70]
	Pea	Mild wet fractionation coupled with isoelectric precipitation	Method produced both globulins and albumins; functionality was dependent on the dominant protein fraction in a sample.	Möller et al. [77]
Enzyme-assisted extraction method	Pea and flaxseed	Comparison of the properties of protein obtained from different extraction methods	Enzymatic solvent extraction produced high protein quality, and enzymatic extraction produced protein with good emulsifying properties.	Tirgar et al. [78]
	Pea	Investigate the effect of enzymatic hydrolysis on the techno-functional and sensory properties of pea protein isolates	The different proteases enhanced the properties of the protein and lowered bitterness.	Garcia-arteaga et al. [79]
Osborne fractionation	Commercial pea protein	Fractionation based on solubility in weak salt, water, alcohol, and weak acid or alkaline solution using Osborne fractionation with dialysis	Alkaline-soluble fractions (glutelins) were the most abundant (87.0%) while alcohol-soluble fraction (prolamins) was the lowest in both yield (1.52%) and protein content (57.7%). The other fractions had protein content >79.0%.	Adebiyi and Aluko [34]
	Pea flour	Fractionation of globulins and albumins using isoelectric point isolation	Albumins and globulins were isolated and showed good foam and emulsification properties, respectively.	Kornet et al. [33]