Reflections about the functional potential of legume proteins - A review

The term "functional potential" was introduced to better approach to the un derstanding of the relationships between the structure and the functional p roperties of food proteins. Although in practice the complex of structural features of a protein contributes to its functionality, it is very useful t o regard the functional potential of the protein surface on the one side an d to look on special effects of protein conformation (role of compact or un folded state) on the functionality on the other side.