Influence of spray-drying temperature on physicochemical and functional properties of protein isolates of three leguminous plants (Canavalia ensiformis, Vigna unguiculata and Glycine max) from Cameroon

Abstract Leguminous plants have been used for centuries by rural communities as food, medicine and for cosmetic applications. The aim of this study was to evaluate the influence of spray-drying temperature on physicochemical and functional properties of protein isolates from three leguminous species. We found that pH is a major parameter of proteins’ solubility. The highest solubility was observed at pH 2 and between pH 8–12. The isoelectric pH was 4.5. The protein content of protein isolates was between 78.97% for Vigna Unguiculata and 88.43% for Glycine max. Highest water absorption capacity was observed when spray-drying temperature was at 130°C. The smallest gelling concentration of isolates was between 18 and 20% for G. max; 14–16% for V. Unguiculata; and 8–12% for C. ensiformis. The coalescence phenomenon followed by clarification was observed on emulsions after 24 h with the help of a turbiscan. The granulometric distribution of emulsions was monomodal.