Potential of Turkish Kabuli type chickpea and green and red lentil cultivars as source of soy and animal origin functional protein alternatives

► Chickpea proteins are more functional than lentil, soy and most animal protein. ► It is only gelation of chickpea proteins considerably surpassed by bovine gelatin. ► Water absorption and gelation are major lacking functionalities of lentil proteins. ► Protein content and solubility do not correlate with functional properties. ► Chickpea and lentil proteins show characteristic SDS-PAGE and 2-D patterns.