Dry bean proteins: Extraction methods, functionality, and application in products for human consumption

Abstract

Background and objectives Legume proteins, such as those from dried beans, are extracted by methods that can be divided into aqueous or dry fractionation processes. Several techniques have been studied to improve protein extraction in legumes and their functional properties. This article provides relevant information on available extraction methods, their advantages and disadvantages, and the functionality and application of dried bean protein in the manufacture of food products. Findings It is possible to obtain yields of up to 93% in dry bean protein extraction by the aqueous fractionation method, resulting in concentrates with a protein content above 70%. The combination of other treatments (thermal or not), applied before or after extraction, can improve the extraction yield and the functional properties of proteins, respectively. Dry fractionation allows yields of up to 30%, which can be improved with electrostatic separation. Bean proteins have equal or superior performance to soybeans in terms of emulsifying properties, high hydrophobicity, and foaming. Conclusions Dry fractionation is a more sustainable method of protein extraction, as it uses few resources and preserves the native properties of proteins. Aqueous fractionation guarantees a higher protein yield. Dried beans are a raw material with enormous potential for protein extraction and application of its protein in the manufacture of vegetable‐based food products with added value and high nutritional and health benefits, such as vegetable meats, for example, which are part of the trend of this decade. Significance and novelty This review provides insights into the different bean protein extraction methods and their combinations and how the functional properties can be influenced by them, providing the reader with an available resource to select the most appropriate extraction technique(s) for its application in food.

Common beans as a source of food ingredients: Techno‐functional and biological potential

“…However, yields above 90% can only be achieved by wet processing. This extraction parameter is a priority due to the impact on cost and rentability (Aguíló‐Aguayo et al., 2021; Ferreira et al., 2022).…”

“…Wet fractionation is mainly performed by alkaline solubilization of ground seeds using pH around 8.0–12.0, a solute: water ratio between 1:5 and 1:500, a temperature between 25 and 37°C, and 1 h of extraction time. After solubilization, isoelectric precipitation at pH 3.8 to 4.5 is executed for protein separation (Ferreira et al., 2022, Free‐Manjareez et al., 2022; Kudre et al., 2013; Mojica, Chen, et al., 2015; Mojica, Meyer, et al., 2015; Moreno‐Vadespino et al., 2020). Other less frequently reported methodologies for obtaining bean protein ingredients are described later.…”

Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications

“…11 The extraction rate of MBP was affected by the pH, extraction temperature and the material-liquid ratio of the alkaline extraction stage. 67 It has been established that the maximum extraction efficiency of MBP (77.32%) was achieved when the material-liquid ratio was 15.0 mg mL −1 , the pH was 9.1 and the extraction temperature was 40 °C. 68 The measured MBP content in the total protein powder was 86.94%.…”

“…To enhance the protein extraction rate, after the first alkaline solubilization, the residue except for the supernatant could be re‐dispersed in distilled water and adjusted to pH 11.0 to achieve sufficient protein solubilization 11 . The extraction rate of MBP was affected by the pH, extraction temperature and the material–liquid ratio of the alkaline extraction stage 67 . It has been established that the maximum extraction efficiency of MBP (77.32%) was achieved when the material–liquid ratio was 15.0 mg mL −1 , the pH was 9.1 and the extraction temperature was 40 °C 68 .…”

Métodos de extracción de proteína y sus aplicaciones en el mejoramiento nutricional de productos Agroindustriales

“…El fraccionamiento en seco es un método más sostenible de extracción de proteínas, ya que utiliza pocos recursos y conserva las propiedades nativas de las proteínas. El fraccionamiento acuoso garantiza un mayor rendimiento proteico (Ferreira et al, 2022). Posteriormente investigadores desarrollaron un método de extracción para producir concentrados de proteína de avena altamente funcionales.…”