Techno‐functionality of jack bean (Canavalia ensiformis) protein concentrate: a comparative study with soy and pea proteins

Abstract BACKGROUND With the growing human awareness of the environmental and animal stress caused by the meat industry, the consumption of plant‐based products has expanded. Plant proteins have gained market prominence due to their sustainable origin, economic value and health benefits. Well‐established plant proteins in the market, such as those of soy and pea, have various applications as ingredients in the food industry. However, given the wide variety of protein sources, it is necessary to conduct studies on the chemical and techno‐functional characterization of other raw materials to further diversify their properties. In this context, the present study introduces jack bean protein concentrate (JBPC) as a potential alternative to proteins already established in the market. Techno‐functional properties such as surface hydrophobicity, solubility, zeta potential, water‐ and oil‐holding capacity, foam capacity and stability, emulsion stability and gel formation and rheology were analyzed. RESULTS The protein content obtained from the extraction of the JBPC was 73 g (100 g) −1 on a dry weight basis, with an extraction yield of approximately 10% (w/w). Least gelation concentration for JBPC was 20%. JBPC exhibited a predominantly hydrophobic nature, with good oil retention capacity and emulsion and foam stabilization properties. The structure of JBPC was more linear, stable and rigid, which primarily influenced gel stiffness. CONCLUSION Based on the study of techno‐functional properties, JBPC proved to be an excellent alternative to soy protein isolate and pea protein concentrate in various applications, with potential for becoming an innovative ingredient in the food industry. © 2025 Society of Chemical Industry.