Functional Properties of Protein Concentrates from Three Chinese Indigenous Legume Seeds

Abstract

The functional properties of the protein concentrates (PCs) from Phaseolus angularis, Phaseolus calcaratus, and Dolichos lablab seeds were investigated and compared with those of soybean PC. The minimum nitrogen solubilities of P. angularis and P. calcaratus PCs were at pH 5, while that of D. lablab PC was at pH 4. These three PCs had lower viscosities, similar emulsifying activities and emulsion stabilities, and higher water- and oil-holding capacities and foam capacities than soybean PC. Their minimum emulsifying activities, minimum foam capacities, and maximum foam stabilities were at pH 4. Moreover, emulsion stabilities of these three PCs were high (above 93.2%) over the pH range of 2−10. Keywords: Phaseolus angularis; Phaseolus calcaratus; Dolichos lablab; functional property; protein concentrate