Physico-Chemical and Functional Properties of Protein Concentrate from Lima Beans (Phaseolus lunatus)

The purpose of this study was to characterize physico-chemical properties (including chemical composition, molecular weight) and functional oil water absorption capacities, emulsifying activity stability indexes, foaming ability, rheological properties) protein concentrate from Lima beans (Phaseolus lunatus) (PPC). PPC recovery the yields were 11.56 67.66%, respectively. has moisture, protein, fat, ash, total carbohydrate contents 9.50, 71.77, 0.22, 6.23, 11.94%, This fractions with weight ranging 16 72 kDa which correspond 7S globulin (43 – 75 kDa) 11S (21 38 subunits other polypeptides. Besides, oil-absorption capacity (2.86 mL/g) higher than that soy isolate (2.29 mL/g), while their water-absorption insignificant different (p>0.05). Emulsification capacity, foamability increased increasing its concentrations, acidity or alkalinity. obtained can be used as an alternative traditional sources proteins for various applications in food industry.