نوع مقاله : مقاله کامل علمی پژوهشی
نویسندگان
1 گروه صنایع غذایی، واحد شهرضا، دانشگاه آزاد اسلامی، شهرضا، ایران
2 گروه علوم و صنایع غذایی؛ دانشکده کشاورزی، آب، غذا و فراسودمندها؛ واحد اصفهان (خوراسگان)؛ دانشگاه آزاد اسلامی؛ اصفهان؛ ایران
3 دانشیار، گروه شیمی؛ دانشکده کشاورزی، آب، غذا و فراسودمندها؛ واحد اصفهان (خوراسگان)؛ دانشگاه آزاد اسلامی؛ اصفهان؛ ایران
چکیده
کلیدواژه‌ها
موضوعات
عنوان مقاله [English]
نویسندگان [English]
Background and objectives
With the growing global population and the increasing demand for sustainable food sources, plant proteins have gained importance as acceptable alternatives to animal proteins. Among these, black bean (Phaseolus vulgaris L.) is a rich and accessible source of protein that offers considerable potential for meeting global protein needs and enhancing food security. However, the efficient extraction of this protein and ensuring its desirable functional properties for diverse food applications remain significant scientific and industrial challenges. The objective of this study was to systematically optimize the extraction parameters of black bean protein, focusing on maximizing both extraction yield and functional properties, thereby establishing a basis for its broader utilization in plant-based food formulations.
Materials and methods
The protein extraction was performed using an alkaline method followed by isoelectric precipitation. RSM, employing a Box-Behnken design, was utilized to investigate the effects of three independent variables on protein extraction yield and functional properties. The variables studied were: alkaline pH (9-11), isoelectric precipitation pH (4-5), and centrifugation temperature (4-24°C). The response variables measured included protein extraction yield, water-holding capacity, protein solubility, emulsifying capacity, and emulsion stability. Statistical analysis, including ANOVA and regression analysis, was performed to determine the significance of the factors and develop a predictive model. A Student’s t-test was used to compare experimental results with predicted values for validation.
Results
The RSM analysis revealed that alkaline pH had the most significant impact on protein extraction yield. The quadratic effects of alkaline pH and isoelectric pH were also significant, indicating that the relationship between these variables and protein extraction yield was non-linear. The regression model developed demonstrated a good fit to the experimental data, with a high coefficient of determination (R² = 0.98). The optimal conditions determined by RSM were an alkaline pH of 10.44, an isoelectric pH of 5, and a centrifugation temperature of 21.11 °C, which collectively resulted in a predicted protein extraction yield of 20.10%. Subsequent experimental validation confirmed the model's accuracy, as indicated by the Student's t-test showing no significant deviation (p > 0.05) between the experimental results and model-predicted values for protein extraction yield and functional properties.
Conclusion
This research successfully established an optimized protocol for black bean protein extraction, yielding a protein extraction yield of 20.10% with favorable functional properties. The application of RSM effectively identified the optimal combination of alkaline pH, isoelectric pH, and centrifugation temperature under the studied conditions for maximizing both protein extraction yield and desirable functional characteristics. These validated results suggest that the black bean protein extracted through this optimized process may serve as a promising ingredient for plant-based food products, contributing to the development of more sustainable and nutritious food systems.
کلیدواژه‌ها [English]
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