Unlocking the Potential of Adzuki Bean: A Sustainable Red Protein With Techno‐Functional and Antioxidant Properties for Plant‐Based Meat

Abstract

ABSTRACT The search for sustainable and multifunctional protein ingredients has driven interest in underutilized legumes such as adzuki bean, a crop rich in protein, polyphenols, and bioactive compounds yet underexplored in modern food applications. This study developed adzuki bean protein (ABP) via alkaline extraction (pH 8–10) and isoelectric precipitation (pH 4.0–4.5), evaluating process efficiency, nutritional attributes, and multifunctionality potential. Notably, the natural low‐fat content of adzuki bean enabled protein extraction without defatting or organic solvents, featuring a more sustainable process. Extraction at pH 9.0 with precipitation at pH 4.5 achieved the most favorable balance of protein content (84.5%), yield (75%), and recovery (62%). Amino acid analysis confirmed a b