Techno-Functional Characterization of Pulse Proteins (Broad Bean, Mung Bean, and Lentil Bean) as Sustainable Plant-Based Meat and Dairy Alternatives
Zanoor ul Ashraf, Asir Gani, Asir Gani, Asima Sajad Shah, Adil Gani, Adil Gani
Abstract
The study investigated the techno-functional properties of unexplored pulses: broad bean protein (BBP), mung bean protein (MBP), and lentil bean protein (LBP). It involves comprehensive characterization based on charge, protein pattern, amino acids, structure, crystallinity, thermal stability, and functionality. Results show that BBP, LBP, and MBP have charges ranging from −38.7 to −45.5 mV. A structural analysis provides insights into their secondary structure and conformational characteristics. Scanning electron microscopy revealed that BBP exhibits octahedral structures with grooves, while MBP and LBP exhibit crystalline structures. Differential scanning calorimetry indicates higher thermal stability for BBP and MBP than for LBP. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis confirmed the presence of 7S-vicilin and 11S-legumin proteins in all samples. Amino acid profiling highlights that BBP and MBP are rich in essential amino acid content compared to LBP. Moreover, BBP and MBP demonstrate superior functional properties like emulsification and foaming and oil and water absorption properties in comparison to LBP, suggesting their potential as alternatives for plant-based meat and dairy products.