Protein isolation techniques of beans using different methods: A review

Abstract

The trend that is developing now is that more people choose to reduce their consumption of animal protein due to health reasons, and replace it with vegetable protein to meet their protein intake. Proteins obtained from beans can be separated from other components called protein concentrates and isolates. Bean protein isolation techniques can use extraction methods with acid-base solvents, salting out methods with salt solvents, and modification by enzymatic hydrolysis. This discussion is being able to clearly see the differences or similarities characteristics of bean protein isolates/concentrates by different isolation methods. The isoelectric point and protein solubility are the main concerns for maximizing the protein of the bean to be isolated. The use of protease enzymes can be useful for breaking peptide bonds so that isolate/concentrate of bean protein becomes easily digested.