COMPARING THE TECHNO-FUNCTIONAL PROPERTIES OF WHITE BEAN PROTEIN CONCENTRATE OBTAINED THROUGH AN INNOVATIVE APPROACH WITH A COMMERCIAL PEA PROTEIN CONCENTRATE

Various plant-based sources are increasingly being explored by the food industry for the extraction of protein-rich materials, such as extracts, concentrates, or isolates, to partially or fully replace animal-derived proteins. However, data regarding the techno-functional properties of novel plant protein sources remain limited. Therefore, this study aimed to characterize a white bean protein concentrate (WBPC), containing 61.7% protein (w/w) and obtained via acid precipitation at pH 3.0, and compare its properties with those of a commercial pea protein concentrate (PPC) containing 73,8% protein (w/w). Dispersions (0.5% w/v) were prepared at pH values ranging from 2.0 to 11.0 and analyzed for dispersibility (Biuret method), turbidity (600 nm), and zeta potential (Zetasizer Nano-ZS). In addition, the minimum gelling concentration (MGC; 10.0 to 20.0% w/v), oil retention capacity (ORC), and water retention capacity (WRC) were determined. The zeta potential ranged from -26,08 to -27.09 mV for WBPC and from 6.46 to -22.5 mV for PPC across the pH range. Both materials exhibited minimal dispersibility (~0.05 mg/mL) and maximum turbidity (4.0–5.0) near their isoelectric points (pH 3.5 for WBPC and pH 4.5 for PPC). Conversely, maximum dispersibility and lowest turbidity values occurred under alkaline conditions: pH 7.0–11.0 for WBPC (0.24–0.33 mg/mL; 2.6–0.8) and pH 9.0–11.0 for PPC (0.14–0.19 mg/mL; 3.0–1.8). WBPC formed gels at all tested concentrations, with an MGC of 10% (w/v), whereas PPC formed gels only from 12.5% (w/v) onward, likely due to structural differences in protein composition. The ORC of WBPC was significantly higher than that of PPC (556.9% vs. 325%), while the WRC was greater in PPC (621.5%) compared to WBPC (362.4%). These findings indicate that WBPC exhibits functional properties comparable to those of the commercial product, demonstrating the efficiency of the extraction method. Thus, white bean emerges as a promising plant-based protein source with potential applications in food systems.