Soluble phenolic compounds affect functional and rheological properties of black bean protein isolates

Background and objectives Phenolic compounds are known to form complexes with proteins which cause changes in the structural, functional, and nutritional properties of both compounds. The objective of this study was to evaluate the effect of removing soluble phenolic compounds from whole bean and cotyledon flours on the functional and rheological properties of black bean protein isolates. Findings Protein isolates from cotyledon flour free of soluble phenolics (CFPInoP) had significantly lower (p < .05) ash content and significantly higher (p < .05) protein content and brightness compared with other protein isolates. CFPInoP had significantly greater (p < .05) wettability, dispersibility, foaming capacity (FC), foaming stability, emulsion capacity (EC), and emulsion stability (ES) than other protein isolates. Water‐binding capacity (WBC) was significantly greater (p < .05) for protein isolates with high phenolic content. Storage modulus and loss modulus were lower for protein gels made from protein isolates containing phenolic compounds compared with those made from protein isolates without soluble phenolic compounds. Conclusions Removal of soluble phenolic compounds improved the functional and rheological properties of black bean protein isolates. Significance and novelty As potential food ingredients, the functional properties of black bean protein isolates without soluble phenolic compounds were better compared with protein isolates with soluble phenolic compounds.