Proteins isolated from Ganxet common bean (Phaseolus vulgaris L.) landrace: techno-functional and antioxidant properties

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