Color based genotypic differences effect the techno-functional and bioactive properties of common bean (Phaseoulus vulgaris L.) protein concentrates

In this study, technofunctional and bioactive properties of protein concentrates from different common bean genotypes were investigated. Protein extraction conditions depending on pH and salt level were optimized by response surface methodology. The highest protein content for the concentrates (77.7%) was determined for pH 11 and 0.4% of salt. The protein content of the common bean flour and their protein concentrates were in the range of 22-26.96% and 72.97–77.99%, respectively. For bioactive properties, total phenolic content ranged between 578.9-1355.9 and 313.6-1219.1 mg GAE/kg, for flours and concentrates respectively. Two genotypes (G7 and G8) were the samples showing the superior biofunctional properties. Principal component analysis showed that G2 had different characteristics in terms of technofunctional parameters while G7 and G8 were differed from the other genotypes in terms of bioactivity. The results revealed that the proteins of common beans could be evaluated as good source for the enrichment of food formulations.