LAUSR

Abstract This study on Carioca bean protein aims to improve its functional properties by enzymatic hydrolysis at 6 and 9% degree of hydrolysis using the pH-stat method. The production of protein fractions of lower molar masses, evidenced by gel electrophoresis (SDS-PAGE), allowed an increased solubility at basic pH values, reduction in hydrophobicity, improvement in emulsion properties (emulsification capacity, emulsification activity, and emulsion stability), and foaming properties (foaming ability, rates of liquid incorporated into the foam and drainage). These parameters were studied for hydrolyzed and control samples at pH 3.0, 5.0, 7.0, and 9.0. Carioca bean protein hydrolysates presented higher values of solubility, hydrophobicity, emulsification capacity, and emulsifying activity compared to soy hydrolysates. It was also observed that foam formation and collapse behaviors were similar between hydrolyzed Carioca bean protein and soybean protein. It was concluded that Carioca bean protein has a potential to be used in food formulations when emulsion and foaming characteristics are desirable.