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

Abstract

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 emulsifica