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<p>Pulses are increasingly used as alternative protein sources in various food formulations, demanding strategies for sustainable utilization of their processing by-products. In this study, enzyme-assisted protein extraction using proteolytic enzymes (protease and papain), and carbohydrases enzyme (viscozyme) alone and in combination at different pH range (4.0 to 8.5) was compared with conventional alkaline (NaOH) extraction of by-product <i>Phaseolus vulgaris</i> L. seeds (red kidney beans). The protein extracts were analyzed for the physicochemical, functional, in vitro protein digestibility, and bioactive constituents. The enzyme-assisted extraction (EAE) significantly (<i>p</i> &lt; 0.05) improved the red kidney bean protein extraction (45%) by using protease enzyme. The EAE of red kidney bean resulted in small fragmented protein with molecular weights in the range of 17–25&#xa0;kDa, while the molecular weight of control sample was in the range of 35–48&#xa0;kDa. The EAE improved solubility (22%), emulsification property (emulsification ability index = 28% and emulsification stability = 39%), and in vitro digestibility (22%) of extracted protein, as compared to the control sample. Nevertheless, the highest foaming properties were found in the control sample (foaming ability = 86.67 ± 2.72% and foaming stability = 74.47 ± 3.10%) due to their larger particle size and higher molecular weight. Additionally, the protein isolated by EAE had significantly higher (<i>p</i> &lt; 0.05) antioxidant activity, total phenol content, and amino acid content. Furthermore, when comparing among the enzymatic treatments, proteolytic enzymes, either alone or in combination, outperformed carbohydrase in terms of protein quantity and quality. These findings highlight the potential of red kidney bean by-products for improved functionality and nutritional value, supporting their valorization in food processing industries.</p>

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Utilization of Discarded Phaseolus vulgaris L. Seeds for Protein Extraction by Enzymatic Modification: Protein Physicochemical, Techno-functional, and Bioactive Characteristics

  • 期刊论文

  • 发表日期：

    2025年6月20日

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  • Farjana Yeasmin,
  • Priyanka Prasad,
  • Jatindra K. Sahu

摘要

Pulses are increasingly used as alternative protein sources in various food formulations, demanding strategies for sustainable utilization of their processing by-products. In this study, enzyme-assisted protein extraction using proteolytic enzymes (protease and papain), and carbohydrases enzyme (viscozyme) alone and in combination at different pH range (4.0 to 8.5) was compared with conventional alkaline (NaOH) extraction of by-product Phaseolus vulgaris L. seeds (red kidney beans). The protein extracts were analyzed for the physicochemical, functional, in vitro protein digestibility, and bioactive constituents. The enzyme-assisted extraction (EAE) significantly (p < 0.05) improved the red kidney bean protein extraction (45%) by using protease enzyme. The EAE of red kidney bean resulted in small fragmented protein with molecular weights in the range of 17–25 kDa, while the molecular weight of control sample was in the range of 35–48 kDa. The EAE improved solubility (22%), emulsification property (emulsification ability index = 28% and emulsification stability = 39%), and in vitro digestibility (22%) of extracted protein, as compared to the control sample. Nevertheless, the highest foaming properties were found in the control sample (foaming ability = 86.67 ± 2.72% and foaming stability = 74.47 ± 3.10%) due to their larger particle size and higher molecular weight. Additionally, the protein isolated by EAE had significantly higher (p < 0.05) antioxidant activity, total phenol content, and amino acid content. Furthermore, when comparing among the enzymatic treatments, proteolytic enzymes, either alone or in combination, outperformed carbohydrase in terms of protein quantity and quality. These findings highlight the potential of red kidney bean by-products for improved functionality and nutritional value, supporting their valorization in food processing industries.