Proteins isolated from <i>Ganxet</i> common bean (<i>Phaseolus vulgaris</i> L.) landrace: techno‐functional and antioxidant properties

Summary Ganxet protein isolates (GPI) were assessed for antioxidant and functional properties including emulsifying foaming capacity. The content water activity ( a w ) value of GPI 91.08 ± 4.15% 0.248 0.008%, respectively. oil‐ water‐holding capacities calculated as 2.76 0.33 1.25 0.11 g −1 GPI, respectively P &lt; 0.05). Foaming found to be pH‐dependent highest capacity values observed at pH 8.0 10.0 86.25 5.30% 78.75 1.77%, In addition, the generated emulsions stable, especially with emulsion stability 94.1 0.0 93.9 0.1, Results obtained in current study demonstrate potential applications Ganxet‐ derived proteins techno‐functional ingredients development novel foods.