Structure modification, functionality and interfacial properties of kidney bean (Phaseolus vulgaris L.) protein concentrate as affected by post-extraction treatments

In this study, in-house extracted kidney bean protein concentrate (KPC) was treated with pH-shift (pH-S), combined ultrasound (pH-SU) or heat (pH-SH), and the structural, functional, interfacial properties of modified KPC were comprehensively evaluated. Upon treatments, increase surface hydrophobicity (H0) observed, intensity in order pH-SH > pH-SU pH-S control. The intrinsic tryptophan fluorescence solution had a negatively proportional relationship their H0. All post-extraction treatments also significantly decreased contents total free sulfhydryl groups. But disulfide bonds (SS) showed different trend that from highest SS 18.60 μmol/g followed by control (17.32 μmol/g), (17.15 (11.90 μmol/g). functional properties, improved percentage solubility at pH 6.0 when compared to others. exhibited higher emulsifying activity index (EAI) than (8.2 m2/g), pH-S, pH-SU, EAI values 20.9, 19.0, 23.9 m2/g, respectively. only an stability (ESI) 60.7% (27.2%). Meanwhile, foaming capacity found pH-SH, but decrease observed. indicated improvement is associated fast diffusion rate while ESI has been closely related formation stronger viscoelastic film. Overall study established relationships among structural characteristics upon various properties.