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Purification and Characterization of Pinto Bean Protein Using Membrane Technology.

Neda Aliabbasi1, Levente L Diosady2, Zahra Emam-Djomeh1

  • 1Transfer Phenomena Laboratory (TPL), Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources University of Tehran Karaj Iran.

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Pinto bean protein extraction using membrane technology offers a sustainable alternative to traditional methods. This approach yields high-quality protein concentrates with excellent functional properties, demonstrating commercial viability.

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Area of Science:

  • Food Science
  • Biotechnology
  • Sustainable Processing

Background:

  • Pinto beans are a rich source of protein and phytonutrients.
  • Conventional alkaline protein extraction methods suffer from low yield, purity, and environmental concerns due to wastewater generation.
  • Membrane technology presents a promising alternative for efficient and environmentally friendly protein extraction.

Purpose of the Study:

  • To develop and evaluate a combined membrane-based processing scheme for pinto bean protein extraction.
  • To characterize the functional properties of the extracted pinto bean protein concentrates.
  • To compare the functional properties with commercial soy protein isolate.

Main Methods:

  • A multi-step process involving alkaline extraction (pH 10.5), ultrafiltration (CF=5.5), diafiltration (DV=4), and isoelectric precipitation (pH 4.5).
  • Freeze-drying was employed for final product stabilization.
  • Analysis of nitrogen solubility index (NSI), water/oil holding capacity, emulsifying, and foaming properties.

Main Results:

  • High protein recovery (85.5%) from pinto bean flour.
  • Production of precipitated protein concentrate (PPC, 86.4% protein) and acid-soluble protein concentrate (ASP-C, 56.3% protein).
  • PPC exhibited superior emulsifying activity, while ASP-C showed high NSI and oil-holding capacity; both had comparable foaming properties to soy protein isolate.

Conclusions:

  • The developed membrane technology-based process is effective for producing high-purity pinto bean protein concentrates.
  • Pinto bean proteins possess valuable functional properties suitable for food applications.
  • The study confirms the commercial potential of pinto bean protein isolates as a sustainable alternative to soy protein.