[Functional properties of mesquite bean protein (Prosopis juliflora)]

A protein concentrate was prepared from whole mesquite bean (Prosopis juliflora) to evaluate and characterize its functional properties; solubility index, effects of moist heat on its solubility, water sorption, fat absorption, foaming capability and foam stability, emulsifying capacity, viscosity and the effects of NaCl and temperature on some of these properties. These properties were evaluated by procedures used to determine its potential application as a food ingredient and its market potential as a new protein source. The protein isoelectric point ranged between pH 4.00-4.50. Maximum solubility was obtained at a pH 10.00 in a 0.75 M NaCl solution and under heat treatment at 112 degrees C for 5 min. Under the studied conditions the amount of water absorbed and the fat absorption capacity, strongly suggest the mesquite bean protein utilization in foods where both properties are important in order to enhances flavor retention and mouth-feel improvement. Although its foaming capability was larger than that of the egg albumin under similar pH conditions, the protein concentrate did not show a good stability, however, both properties could be improved. Emulsifying capacity as a pH function, showed a positive correlation (r = 0.8435 with a signification level of p = 0.004) with the solubility index but, decreased with NaCl even at low concentrations. For these reasons, the uses of mesquite bean protein for this property will be determined by the pH and ionic strength of the product to be processed.