Comparison of Bioactive Compounds Content and Techno-Functional Properties of Pea and Bean Flours and their Protein Isolates

Recently, legume protein isolates are increasingly of interest as ingredients for the food industry; however, in spite of their health benefits, there is a limited information about the presence of bioactive compounds in the protein isolates. The objective of this study was to establish the phytochemical composition and selected techno-functional properties of pea and bean flours and their protein isolates obtained applying different drying methods. Regarding proximate composition, bean flour contained higher amounts of total protein (23%) and fat (44%) than pea flour; bean protein isolate (BPI) contained higher total and soluble protein, fat and starch than the pea protein isolate (PPI). Both protein isolates showed a similar emulsifying capacity (around 27%). Emulsion stability and foaming capacity were higher in the PPI (around 36%). Bean flour contained lower amounts of α -galactosides (31.64 mg/g) but a higher trypsin inhibitors content (21.95 TIU/mg) than pea flour. The preparation procedure of the protein isolates affected the bioactive compound content. The PPI showed a reduction of inositol phosphates (13%), galactosides (76%), trypsin inhibitors (90%) and total phenolic compounds (35%) compared to its whole flour. The BPI contained higher amounts of inositol phosphates (137%) and total phenolic compounds (135%) than its flour, while it showed a lower content of galactosides (54%) and a similar amount of trypsin inhibitors. Thus, the bioactive compound content and the functional properties studied indicate that protein isolates can be used as ingredients with added-value in the development of new formulated food products, allowing their increasing use in the food industry.