Comparative assessment of albumins from ten pulses: techno-functional properties and amino acid profiles for sustainable food applications

Abstract

Pulse albumins, often recovered as by-products during pulse processing, have attracted increasing interest due to their favorable solubility and nutritional properties. However, compared with extensively studied animal proteins such as whey protein, systematic information on the techno-functional properties and amino acid profiles of pulse albumins across different species remains limited, restricting their targeted application in food systems. This study addresses the gap by systematically investigating the techno-functional properties and amino acid profiles of albumin fractions extracted from ten major pulses: Vigna radiata (mung bean, MB), Vigna angularis (adzuki bean, RB), Phaseolus vulgaris (red kidney bean, RK; white kidney bean, WK), Cicer arietinum (kabuli chickpea, KCP; desi chickpea, DCP), Pisum sativum (green pea, GP; yellow pea, YP), Vicia faba (broad bean, BB), and Lens culinaris (lentil, LP). All albumins exhibited excellent pH-independent solubility (>70%). Notable variations were observed: P. vulgaris albumins showed superior solubility at high concentrations and water-holding capacity, while P. sativum albumins had outstanding foaming properties. Most pulse albumins surpassed whey protein in foaming but were inferior in emulsification. Amino acid scores met FAO/WHO standards, with P. vulgaris albumins displaying the highest nutritional indices. These findings demonstrate pronounced interspecific differences in the techno-functional and nutritional characteristics of pulse albumins, providing evidence that species selection is critical for targeted food applications.