02428naa a2200289 a 450000100080000000500110000800800410001910000220006024501760008226000090025850000480026752014940031565000200180965000160182965300220184565300350186765300160190265300340191865300220195270000170197470000220199170000200201370000160203370000160204970000170206577300560208221508312023-05-23       2023    bl uuuu     u00u1 u    #d1 aGOUVÊA, L. DE P.  aPhysical and techno-functional properties of a common bean protein concentrate compared to commercial legume ingredients for the plant-based market.h[electronic resource]  c2023  aNa publicação: Caroline Grassi Mellinger.  aThe development of alternative sources of protein ingredients is in the hotspot, as the plant-based food market has enormously grown worldwide in the last decade. The present study aims to evaluate the physical and techno-functional properties of commercial protein ingredients from soybeans, peas, and fava beans and compare them to in-house developed flour and protein concentrate from common beans (Phaseolus vulgaris Pinto Group) the main bean variety produced in Brazil. All ingredients presented a V-type curve for solubility with higher values above pH 7.0. Pea protein concentrate was the most thermal-stable ingredient (152.96 °C), while soy protein isolate presented the highest water holding capacity (4.52 g/g) and emulsifying capacity (19.39 m2/g), although the common bean concentrate was able to keep the emulsion stable for the longest period (21.26 min). Common bean concentrate had the smallest particle size, with more than 90% of them being smaller than 9.82 μm and it also stood up in terms of foaming capacity (111%), together with the fava bean concentrate (93%). All ingredients presented a stable foam up to 60 min. Fava bean concentrate presented the least gelling concentration (12%) and the highest oil holding capacity (2.84 g/g). Both common bean concentrate and flour presented physical and techno-functional properties similar to other commercial ingredients and can be considered alternative sources of ingredients for the plant-based food market.  aFood technology  aIngredients  aFood applications  aPhaseolus vulgaris Pinto Group  aPlant-based  aProtein technological propert  aPulses morphology1 aCALDEIRA, R.1 aAZEVEDO, T. de L.1 aGALDEANO, M. C.1 aFELBERG, I.1 aLIMA, J. R.1 aSILVA, C. M.  tFood Hydrocolloidsgv. 137, 1083512023, april 2023.