Extraction Condition Optimization and Functional Properties of the Red Bean Protein Isolates

The optimal conditions for extracting protein isolates from the Red Bean are investigated by orthogonal array design,and the functional properties of the Red Bean protein isolate are investigated.Based on the single-factor experiment,the extraction conditions are optimized by orthogonal array design.The optimal extraction conditions are obtained as follows:material/liquid ratio 1∶14;pH 13,extraction temperature 55℃ and extraction time 45 min.Under these conditions,the extraction yield of the Red Bean protein isolates is 38.13%.The results show that the water-holding capacity(1.85g/g),oil-holding capacity(1.62g/g),foaming capacity(32.60%),emulsion activity(77.60%)and emulsion stability(68.45%)of two the proteins of the Red Bean protein isolate are all higher than Soybean protein isolates.