Barriers to Fractionating Pulse Starch From Pulse Protein By‐Products: A Review

Background and Objectives The global demand for plant‐based proteins presents challenges in managing starch‐rich by‐products from the pulse protein processing industry. Pulse protein by‐products are defined as the starch‐rich, fiber‐rich, and nonprotein fractions generated during wet, dry, and hybrid pulse protein fractionation. Despite their substantial volume and potential as functional ingredients, these streams remain largely underutilized and are frequently relegated to low‐value applications such as animal feed. This review synthesizes existing knowledge on different fractionation methods to identify barriers to recovering food‐grade starch from pulse protein by‐products and evaluates emerging mild fractionation methods for sustainable valorization. Findings The recovery of starch from pulse protein by‐products is constrained due to the structural complexity of pulse seeds and limitations in current fractionation technologies. Conventional wet fractionation yields high purity starch (> 90%), but is resource‐intensive, requiring substantial water and chemical inputs. In contrast, dry fractionation offers a more sustainable and resource‐efficient alternative, but its lower separation efficiency generally results in starch‐rich fractions of lower purity. Importantly, these fractions may retain desirable functional properties due to the preservation of native starch structures, although their heterogeneous composition may limit food applications requiring highly purified starch ingredients. Hybrid fractionation approaches, which combine dry and wet processing steps, can achieve higher purity than dry fractionation, but remain resource‐intensive. Mild fractionation emerges as a promising alternative that enables recovery of intermediate purity fractions (60%–90%), while preserving native starch functionality and reducing environmental impact through minimal chemical inputs and fewer washing cycles. However, the knowledge gap lies not in achieving purity, but in understanding the functional behavior of intermediate fractions in real food systems. Conclusions A shift from purity‐driven to functionality‐driven recovery strategies is essential to fully harness the untapped potential of pulse starch by‐products. Optimizing fractionation processes and improving the understanding of intermediate fractions in food applications could transform these by‐products into high‐value functional ingredients. Significance and Novelty This review integrates extraction technology with functional, nutritional, and sustainability dimensions, highlighting the potential of intermediate starch fractions. Addressing both purity and functionality barriers could transform these industrial by‐products into high‐value functional ingredients and support circular bioeconomy approaches in sustainable plant‐based food systems.