Influence of extraction pH on protein structure, functionality, hydrolysis, and antioxidant activity of Bayo bean (Phaseolus vulgaris L.) protein concentrates Academic Article in Scopus uri icon

abstract

  • Bayo beans (Phaseolus vulgaris L.) are widely consumed in Mexico and represent an alternative source of plant-based proteins. The aim of this study was to investigate the effects of high alkaline pH (8, 9, 10, and 11) during protein extraction on the molecular structure, functional properties, and in vitro gastrointestinal hydrolysis of Bayo bean protein concentrates (BBPCs). Higher alkaline conditions during pH extraction significantly increased (p < 0.05) the surface hydrophobicity and disulfide contents of BBPCs. Fourier transform infrared spectroscopy analysis indicated protein secondary structure rearrangement. The structural changes improved the water and oil absorption capacities, emulsifying and foaming properties of BBPCs. The hydrolysis degree and antioxidant power of BBPCs in vitro gastrointestinal hydrolysates exhibited no significant differences with different extraction pH (p > 0.05). Overall, increasing the pH (11) during extraction is an effective approach to modify the properties of Bayo bean proteins, enhancing their techno-functional properties and suitability for plant-based food applications. © 2024

publication date

  • September 1, 2025