Techno-functional properties of thermally treated black bean protein concentrate generated through ultrafiltration process

Abstract This work aimed to investigate the effect of thermal processing on black bean protein extraction yield and techno-functional properties. Dehulled black beans were processed through high temperature-pressure cooking (HTPC) (100 and 121°C for 15 and 30 min) and extrusion (90, 105, and 120°C). Black bean proteins were extracted, concentrated by ultrafiltration and spray dried. Extraction yields and techno-functional properties were evaluated. Proteins were concentrated 2.84-3.50 fold times using 5 kDa membrane (p>0.05). However, all the thermal treatments increase protein permeation 29-39% compared to the raw treatment (p