This study investigated different methods of extraction of protein from Ganxet beans (Phaseolus vulgaris L. var. Ganxet) and evaluated the functional properties of these valuable proteins. Overall, ultrasound processing (40 kHz, 250 W) resulted in higher yields and increased percentages of material solubilized and proteins recovered. The highest percentage of recovered protein was obtained after extraction using 0.4 M NaOH followed by ultrasound processing for 60 min and was calculated as 78.73 ± 4.88% (p < 0.05). Extraction using 0.4 M NaOH followed by sonication for 60 min resulted in the highest yield and percentage of solubilized material calculated as 37.98 ± 0.02 and 54.58 ± 0.19%, respectively (p < 0.05). The water- and oil-holding capacities of the Ganxet protein concentrate were calculated as 2.33 ± 0.12 and 2.69 ± 0.32 g of water or oil per g of protein concentrate, respectively. The highest emulsifying capacity was observed at pH 8.0 and was calculated as 69.4 ± 0.8%.

这项研究研究了从Ganxet豆（菜豆（Phaseolus vulgaris L. var。Ganxet））提取蛋白质的不同方法，并评估了这些有价值的蛋白质的功能特性。总体而言，超声处理（40 kHz，250 W）可提高产量，并增加可溶材料和回收蛋白质的百分比。使用0.4 M NaOH提取，然后超声处理60分钟后，回收的蛋白质百分比最高，计算值为78.73±4.88％（p  <0.05）。用0.4 M NaOH萃取，然后超声处理60分钟，得到的最高收率和可溶物百分比分别为37.98±0.02和54.58±0.19％（p <0.05）。Ganxet蛋白浓缩物的持水量和持油量分别为每克蛋白浓缩物2.33±0.12和2.69±0.32 g水或油。在pH 8.0时观察到最高的乳化能力，经计算为69.4±0.8％。