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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #387664
Research Project: New Sustainable Processes, Preservation Technologies, and Product Concepts for Specialty Crops and Their Co-Products

Location: Healthy Processed Foods Research

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

Author
item CARVALHO FERREIRA, KAREN - Federal University Of Goias
item CORREIA BENTO, JULIANA - Federal University Of Goias
item CALIARI, MARCIO - Federal University Of Goias
item ZACZUK BASSINELLO, PRISCILA - Embrapa
item Berrios, Jose

Submitted to: Cereal Chemistry
Publication Type: Review Article
Publication Acceptance Date: 12/1/2021
Publication Date: 12/2/2021
Citation: Carvalho Ferreira, K., Correia Bento, J.A., Caliari, M., Zaczuk Bassinello, P., Berrios, J.D. 2021. Dry bean proteins: Extraction methods, functionality, and application in products for human consumption. Cereal Chemistry. 99(1):67-77. https://doi.org/10.1002/cche.10514.
DOI: https://doi.org/10.1002/cche.10514

Interpretive Summary: The high consumption of animal protein worldwide has raised concern about food security and protein shortage. This concern has promoted research interest on new green protein sources. The production of vegetable proteins could provide a great alternative to relieve the environmental impact caused by producing animal proteins. Dry beans (Phaseolus vulgaris L) are cultivated worldwide, and they offer great source of sustainable plant protein of excellent quality that can partially replace protein products such as meat, cheese, and eggs for low-income populations. Dry beans are the most consumed legumes in Brazil and other Latin-American countries. Currently, several techniques have been studied to improve the protein extraction from legume seeds and verify their functional properties. This article provides relevant information about the available methods used for the extraction of dry bean proteins, their advantages, disadvantages, and about the functional characteristics of the isolated dry bean proteins.

Technical Abstract: The changes in global consumption patterns toward a higher intake of animal protein have raised concern about food security and protein shortage. This situation has promoted research interest on new green protein sources. The production of vegetable proteins is suggested as a global policy to relieve the environmental impact caused by producing animal protein. In this context, dry beans (Phaseolus vulgaris L) cultivated worldwide, offer great source of sustainable plant protein. Since, dry beans are high in protein of excellent quality. Moreover, dry beans provide essential nutrients that can partially replace protein products such as meat, cheese, and eggs for low-income populations. Dry beans are the most consumed legumes in Brazil. Currently, several techniques have been studied to improve the protein extraction from legume seeds and verify their functional properties. This article provides relevant information about the available methods used for dry bean protein extraction, their advantages, disadvantages, and about the functional characteristics of the isolated dry bean proteins.