Search

Background and objectives: Phenolic compounds are known to form complexes with proteins which cause changes in the structural, functional, and nutritional properties of both compounds. The objective of this study was to evaluate the effect of removing soluble phenolic compounds from whole bean and cotyledon flours on the functional and rheological properties of black bean protein isolates. Findings: Protein isolates from cotyledon flour free of soluble phenolics (CFPInoP) had significantly lower (p <.05) ash content and significantly higher (p <.05) protein content and brightness compared with other protein isolates. CFPInoP had significantly greater (p <.05) wettability, dispersibility, foaming capacity (FC), foaming stability, emulsion capacity (EC), and emulsion stability (ES) than other protein isolates. Water‐binding capacity (WBC) was significantly greater (p <.05) for protein isolates with high phenolic content. Storage modulus and loss modulus were lower for protein gels made from protein isolates containing phenolic compounds compared with those made from protein isolates without soluble phenolic compounds. Conclusions: Removal of soluble phenolic compounds improved the functional and rheological properties of black bean protein isolates. Significance and novelty: As potential food ingredients, the functional properties of black bean protein isolates without soluble phenolic compounds were better compared with protein isolates with soluble phenolic compounds. [ABSTRACT FROM AUTHOR]

Increasing population and depletion of resources have paved the way to find sustainable and nutritious alternative protein sources. Pulses have been identified as a nutritious and inexpensive alternative source of protein that can meet this market demand. Pulses can be converted into protein concentrates and isolates through dry and wet separation techniques. Wet extraction results in relatively pure protein isolates but less sustainable due to higher energy requirements and high waste generation. Dry separation focuses on ingredient functionality rather than molecular level purity. These extracted pulse protein ingredients can be incorporated into different food systems to increase the nutritional value and to achieve the desired functionality. But many plant-based alternative proteins including pulses, face several formulation challenges especially in nutritional, sensory, and functional aspects. Native pulse protein ingredients can contain antinutrients, beany flavor, and undesirable functionality. Modification by biological (enzymatic, fermentation), chemical (acylation, deamidation, glycosylation, phosphorylation), and physical (cold plasma, extrusion, heat, high pressure, ultrasound) methods or a combination of these can improve pulse protein ingredients at the macro and micro level for their desired use. These modification processes will thermodynamically change the structural and conformational characteristics of proteins and expect to improve the quality. © 2021 Society of Chemical Industry., (© 2021 Society of Chemical Industry.)