The study of the techno-functional properties of novel plant-based proteins has gained importance due to their as alternatives to conventional proteins in food systems. This work evaluated the techno-functional and structural properties of white bean protein concentrate (WBPC) in comparison with commercial soy and pea proteins. The WBPC exhibited a higher foaming capacity (FC) at neutral pH and excellent foam stability (FS) at both tested pH levels, outperforming the commercial proteins. Although the WBPC’s gelation occurred only at concentrations above 16% and its water-holding capacity (WHC) was lower than that of the soy and pea proteins, the WBPC showed a high binding capacity for nonpolar molecules, excelling in its oil-holding capacity (OHC) and forming stable emulsions, which are relevant for stabilization in food products. Additionally, WBPC can form more rigid gel networks, suitable for systems requiring greater mechanical strength. These techno-functional properties indicate that WBPC is a promising alternative source for the plant-based food industry, helping to meet the demand for innovative, sustainable products and contributing to the diversification of protein sources.

This article highlights the potential of white beans (Phaseolus vulgaris L.) as a nutritious and sustainable protein source, particularly within the growing demand for plant-based products. This review aimed to deepen the understanding of white bean proteins by discussing their composition, structure, properties, and potential applications in the development of novel food products. White beans exhibit a relevant nutritional profile, with high protein content, starch rich in amylose, and significant fiber levels, contributing to a low glycemic index, along with essential minerals. White bean proteins are rich in essential amino acids such as lysine, leucine, and valine, and contain high levels of glutamic and aspartic acids, which play a key role in the formation and stabilization of gels, foams, and emulsions. The high globulin content further enhances the emulsifying activity of these proteins. Additionally, their water- and oil-holding capacities surpass those of commercial proteins like soy and pea, demonstrating strong affinity for polar molecules, making them suitable for products such as mayonnaise, sauces, and meat analogues. However, some technological limitations are associated with native white bean proteins, which may be mitigated through the application of emerging technologies. The findings presented in this review regarding the nutritional profile and functional properties of white bean proteins may contribute to increasing their utilization in the food industry, while also encouraging further research to overcome their current limitations.