ABSTRACT
The rising demand for plant-based protein isolates triggers the food industry to find out a sustainable technique for fractionation of protein source such as legumes. Wet fractionation of legume protein is the common practice in which a huge amount of water is involved in this process. Moreover, the addition of chemicals and consumption of extra energy during dehydration have made it less sustainable. Dry fractionation involves only two basic operations: milling and separation. Milling fragments the legume into protein bodies and starch granules. Subsequently, a suitable dry separation technique fractionates the mixture into a protein-rich fraction. There are different dry separation techniques employed so far, including sieving, air classification, and electrostatic separation. There are literature using different pre- and post-treatment along with dry fractionation to improve the protein concentration in the fractionate. The morphology of different legumes leads to varying amount of protein-enriched fraction. This chapter explores the principle and potential of dry fractionation technique applied to legumes. Further, a summary of research works carried out on this area along with some pre- and post-treatments have been discussed. The attempt is to provide an overview of this technique to reestablish its potential towards a sustainable technology.
