Techno-functional properties of thermally treated black bean protein concentrate generated through ultrafiltration process

Abstract

This work aimed to investigate the effect of thermal processing on black bean protein extraction yield and techno-functional properties. Dehulled black beans were processed through high temperature-pressure cooking (HTPC) (100 and 121 °C for 15 and 30 min) and extrusion (90, 105, and 120 °C). Black bean proteins were extracted, concentrated by ultrafiltration and spray dried. Extraction yields and techno-functional properties were evaluated. Proteins were concentrated 2.84–3.50 fold times using 5 kDa membrane (p > 0.05). However, all the thermal treatments increase protein permeation 29–39% compared to the raw treatment (p < 0.05). The black bean protein concentrates emulsion capacity ranged from 556 to 971 g/g (pH 3.0–7.0). Nonetheless, all HTPC treatments and the extrusion treatment at 90 °C, enhanced 9.5–24.5% (p < 0.05) the emulsion capacity of black bean protein concentrates at pH 5.0. While 90 °C extrusion treatment improves emulsion capacity 13.6% at pH 7.0, compared to the raw treatment. The combination of extrusion or HTPC with 5 kDa membrane ultrafiltration process could be used to produce ready to use and high-quality black bean protein concentrates with high yields and improved techno-functional properties. Black bean protein concentrates could be and alternative ingredient for the food industry with enhanced techno-functional properties.