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Related Experiment Video

Updated: Jun 27, 2026

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Integrating functional and techno-economic analyses to optimize black bean protein extraction: a holistic framework

Jasmin S Yang1, Fernanda F G Dias1, Karen A McDonald2,3

  • 1Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United States.

Current Research in Food Science
|June 10, 2025
PubMed
Summary

Enzyme-assisted extraction (EAEP) of black bean protein is more profitable than aqueous extraction (AEP), yielding higher protein recovery and improved acidic solubility. Optimized EAEP offers superior economic viability for industrial protein production.

Keywords:
Black beanEnzyme-assisted extractionFunctional propertiesIn vitro protein digestibilityPhysicochemical propertiesProcess optimizationTechno-economic analysis

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Area of Science:

  • Food Science and Technology
  • Biotechnology
  • Chemical Engineering

Background:

  • Developing efficient and cost-effective protein extraction methods is crucial for utilizing plant-based protein sources.
  • Optimization of extraction parameters is necessary to balance protein yield, functionality, and economic viability.
  • Enzyme-assisted extraction (EAEP) offers potential advantages over traditional aqueous extraction (AEP) for improved protein recovery.

Purpose of the Study:

  • To develop and optimize aqueous (AEP) and enzyme-assisted extraction processes (EAEP) for black bean proteins.
  • To integrate protein functionality and industrial-scale profitability into the optimization framework.
  • To identify the most economically viable and efficient extraction method for black bean proteins.

Main Methods:

  • Preliminary screening to determine optimal pH for AEP and enzyme selection for EAEP based on protein extractability, solubility, and digestibility.
  • Techno-economic analyses to assess the cost of goods sold (COGS) for different extraction conditions.
  • Experimental designs to optimize solids-to-liquid ratio (SLR), extraction time, and enzyme concentration, maximizing discounted cash flow rate of return (DCFRR).

Main Results:

  • Optimal AEP (pH 7, 1:12 SLR, 15 min) achieved 66.2% total protein extractability (TPE) with a 12.5% DCFRR.
  • Optimal EAEP (pH 9, 1:12 SLR, 30 min, 0.5% Alkaline Protease) achieved 80.8% TPE with a 18.2% DCFRR, demonstrating higher profitability.
  • EAEP proteins showed significantly higher acidic solubility (54%) compared to AEP proteins (33%), though high enzyme levels reduced emulsifying and foaming properties.

Conclusions:

  • Enzyme-assisted extraction (EAEP) is a more profitable method for black bean protein extraction compared to aqueous extraction (AEP), despite enzyme costs.
  • Optimized EAEP enhances protein yield, solubility, and economic feasibility, making it suitable for industrial applications.
  • Holistic optimization integrating yield, nutritional quality, functionality, and economic factors is essential for developing commercially viable protein extraction technologies.