Functional Properties of the Great Northern Bean ( Phaseolus vulgaris L.) Proteins: Emulsion, Foaming, Viscosity, and Gelation Properties

ABSTRACT Functional properties of the Great Northern bean ( Phaseolus vulgaris L.) flour, albumins, globulins, protein concentrates, and protein isolates were investigated. Protein concentrates had the highest water and oil absorption capacity (5.93 and 4.12 g/g, respectively) among all the samples studied. Protein concentrates registered the highest emulsion capacity (72.6g oil emulsified/g) while albumins had the highest emulsion stability (less than 5 ml separation of phase in 780 hr at room temperature of 21°C). Foaming ability of the Great Northern bean proteins was fair. Foamability of the proteins was concentration dependent.