Techno-functional characterization of protein concentrate from common white beans (Phaseolus vulgaris L.)

• Ano de defesa: 2025
• Autor(a) principal: Azevedo, Paula Zambe
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: eng
• Instituição de defesa: Universidade Federal de Viçosa; Ciência e Tecnologia de Alimentos
• Palavras-chave em Português: Feijão - Processamento; Micronutrientes; Alimentos - Teor proteico; Proteínas na nutrição humana; Ciência e Tecnologia de Alimentos
• Link de acesso: https://locus.ufv.br/handle/123456789/34558; https://doi.org/10.47328/ufvbbt.2025.539

This study aimed to characterize the physicochemical and technofunctional properties of the protein concentrate obtained from common white bean (Phaseolus vulgaris L.) and, thereby, to assess its potential application in the food industry. The approach also included a comprehensive review of the economic and nutritional importance of white bean, followed by the investigation of protein extraction methods, amino acid composition, structure of major proteins, application of white bean in food product development, and related challenges. Analyses revealed that white bean proteins exhibit a high content of essential amino acids, particularly lysine, leucine, and valine, as well as elevated concentrations of glutamic and aspartic acids, which may enhance functional properties such as emulsification, gel formation, and foam stability. The studies indicated that protein solubility varies according to pH and ionic strength and can be modulated by the addition of salts or the application of emerging technologies such as ohmic heating and cold plasma. Technological limitations associated with the native structure of these proteins were also discussed, including low solubility near the isoelectric point and the requirement for high concentrations to form gels. Nevertheless, the results demonstrate that, when properly extracted and processed, white bean proteins display functional properties comparable to, or even surpassing, those of commercial sources such as soy and pea proteins. It is concluded that white bean protein concentrate holds strong potential as a functional ingredient for diverse food formulations, ranging from emulsified and aerated products to plant-based meat alternatives. Furthermore, the application of emerging technologies is emphasized as a promising strategy to enhance protein functionality and broaden its applicability across different food matrices. Keywords: plant-based; vegetable protein concentrate; alternative proteins; emerging technologies; technofunctional properties