Modification of protein concentrate from carioca bean (Phaseolus vulgaris L.) by dynamic high-pressure technology: Structural and techno-functional properties

Bean protein has emerged as a promising alternative for the food industry. To explore its potential applications, this study aims to investigate the effects of dynamic high-pressure (DHP) on the structural, techno-functional, and color properties of carioca bean protein concentrate (CBPC). CBPCs were processed at 50, 100, and 180 MPa for a single cycle. The results revealed that DHP in different levels induced alterations in CBPC protein structure, which consequently affected its techno-functional properties. Surface hydrophobicity (H₀), intrinsic fluorescence, and Fourier transform infrared spectroscopy analyses confirmed that the protein underwent modification due to pressure or mechanical forces generated during treatment. Treatment at 180 MPa exposed hydrophobic groups of the protein, leading to an increase in H₀. The samples processed at this pressure exhibited higher solubility, foaming capacity (FC), and emulsifying properties than the untreated CBPC. The solubility of non-processed CBPC (67 %) increased with increasing pressure (68 % to 79 %). FC improved from 79 % to 87 % likely due to faster protein adsorption at the air-water interface, as a result of its higher H₀. Emulsion properties also enhanced after the DHP, probably due to the increased solubility and H₀. Additionally, all CBPC samples maintained a white appearance with low-coloring components, making them visually appealing compared to other pulse proteins. The findings suggest that DHP treatment is an effective technique for enhancing the techno-functional properties of CBPC, expanding its application as an ingredient in food systems.