Techno-Functional Properties of Protein Concentrates from Adabeyazı and Adayakut Common Bean Cultivars: A Comparison with Commercial Soy and Pea Proteins
Abstract
This study investigated the techno-functional properties of protein concentrates obtained from Adabeyazı and Adayakut, two locally registered common bean (Phaseolus vulgaris L.) cultivars from Sakarya, Türkiye, and compared their performance with commercial soy and pea proteins. Bean protein concentrates were produced by conventional alkaline extraction followed by isoelectric precipitation. The resulting Adabeyazı (AB-PC) and Adayakut (AY-PC) protein concentrates contained 80.68% and 77.81% protein, respectively. Both concentrates exhibited strongly pH-dependent solubility, with minimum solubility around pH 4–5 and substantially increased solubility at neutral and alkaline pH. AY-PC showed superior emulsifying performance, with an emulsifying activity index of 21.15 m²/g and an emulsion stability index of 285.40 min, exceeding those of AB-PC and the commercial protein samples. AY-PC also exhibited better long-term foam stability, whereas AB-PC showed the highest oil-holding capacity (4.16 g oil/g protein). In contrast, the commercial soy and pea proteins exhibited higher water-holding capacities. Overall, the distinct and complementary techno-functional properties of Adabeyazı and Adayakut protein concentrates demonstrate their potential as alternative plant-based protein ingredients for different food applications.
Keywords
Adabeyazı, Adayakut, Bean protein, Concentrate, Alkali extraction, Functional properties
Supporting Institution
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