Strategies for Improving the Techno-Functional and Sensory Properties of Bean Protein

Costa, Juliana Eloy Granato; Azevedo, Paula Zambe; Matos, Jessica da Silva; Wischral, Daiana; Rigolon, Thaís Caroline Buttow; Stringheta, Paulo César; Martins, Evandro; Campelo, Pedro Henrique

doi:10.3390/pr13020371

Open AccessReview

Strategies for Improving the Techno-Functional and Sensory Properties of Bean Protein

by

Juliana Eloy Granato Costa

,

Paula Zambe Azevedo

,

Jessica da Silva Matos

,

Daiana Wischral

,

Thaís Caroline Buttow Rigolon

,

Paulo César Stringheta

,

Evandro Martins

^* and

Pedro Henrique Campelo

^*

Departamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa 36570-900, Brazil

^*

Authors to whom correspondence should be addressed.

Processes 2025, 13(2), 371; https://doi.org/10.3390/pr13020371

Submission received: 20 December 2024 / Revised: 23 January 2025 / Accepted: 26 January 2025 / Published: 29 January 2025

(This article belongs to the Section Food Process Engineering)

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Abstract

This review aims to understand the techno-functional and structural properties of bean proteins, highlighting their strengths and weaknesses while presenting them as a robust alternative protein source with high potential to become a competitive ingredient in the protein market. For this purpose, ScienceDirect and Scopus were used as databases with the keywords “bean proteins”, “protein modifications + beans”, and “techno-functional properties + beans” to consult the relevant literature. This could reduce global dependence on soy and pea proteins. The study compiles various current articles that address desirable techno-functional properties and potential modifications for a wide range of food industry applications. Based on the gathered findings, bean-derived proteins exhibit a more hydrophobic nature and a more compact structure compared to soy and pea proteins. Consequently, they demonstrate superior emulsifying properties and an excellent oil absorption capacity, making them promising ingredients for emulsified products and baked goods. On the other hand, soy and pea proteins perform better in meat-based products and confectionery due to their higher water absorption capacity and good stability.

Keywords: new plant protein sources; techno-functional properties; protein modification; emerging technologies

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MDPI and ACS Style

Costa, J.E.G.; Azevedo, P.Z.; Matos, J.d.S.; Wischral, D.; Rigolon, T.C.B.; Stringheta, P.C.; Martins, E.; Campelo, P.H. Strategies for Improving the Techno-Functional and Sensory Properties of Bean Protein. Processes 2025, 13, 371. https://doi.org/10.3390/pr13020371

AMA Style

Costa JEG, Azevedo PZ, Matos JdS, Wischral D, Rigolon TCB, Stringheta PC, Martins E, Campelo PH. Strategies for Improving the Techno-Functional and Sensory Properties of Bean Protein. Processes. 2025; 13(2):371. https://doi.org/10.3390/pr13020371

Chicago/Turabian Style

Costa, Juliana Eloy Granato, Paula Zambe Azevedo, Jessica da Silva Matos, Daiana Wischral, Thaís Caroline Buttow Rigolon, Paulo César Stringheta, Evandro Martins, and Pedro Henrique Campelo. 2025. "Strategies for Improving the Techno-Functional and Sensory Properties of Bean Protein" Processes 13, no. 2: 371. https://doi.org/10.3390/pr13020371

APA Style

Costa, J. E. G., Azevedo, P. Z., Matos, J. d. S., Wischral, D., Rigolon, T. C. B., Stringheta, P. C., Martins, E., & Campelo, P. H. (2025). Strategies for Improving the Techno-Functional and Sensory Properties of Bean Protein. Processes, 13(2), 371. https://doi.org/10.3390/pr13020371

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

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Strategies for Improving the Techno-Functional and Sensory Properties of Bean Protein

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