Unlocking the Potential of Adzuki Bean: A Sustainable Red Protein With Techno‐Functional and Antioxidant Properties for Plant‐Based Meat

ABSTRACT The search for sustainable and multifunctional protein ingredients has driven interest in underutilized legumes such as adzuki bean, a crop rich in protein, polyphenols, and bioactive compounds yet underexplored in modern food applications. This study developed adzuki bean protein (ABP) via alkaline extraction (pH 8–10) and isoelectric precipitation (pH 4.0–4.5), evaluating process efficiency, nutritional attributes, and multifunctionality potential. Notably, the natural low‐fat content of adzuki bean enabled protein extraction without defatting or organic solvents, featuring a more sustainable process. Extraction at pH 9.0 with precipitation at pH 4.5 achieved the most favorable balance of protein content (84.5%), yield (75%), and recovery (62%). Amino acid analysis confirmed a balanced profile with high levels of essential amino acids, including branched‐chain amino acids, lysine, methionine, and tryptophan, comparable to soy protein. Additionally, ABP exhibited a natural red hue and significant antioxidant activity (TPC up to 222.6 μmol GAE/g; DPPH up to 110.3 μmol TE/g), highlighting its dual nutritional and functional value. Techno‐functional analyses demonstrated strong oil‐holding capacity, emulsification, gelation, and foam stability, positioning ABP as a clean‐label alternative to conventional proteins. Sensory evaluation indicated neutral taste and umami‐enhancing potential. Application in a plant‐based jerky prototype delivering comparable protein to meat jerky but reduced sodium and cholesterol, and high dietary fiber, demonstrated practical feasibility. Further supported by intrinsic color and oxidative stability over 1 year storage at 25°C, ABP emerges as a scalable, value‐added ingredient with distinctive multifunctional properties that enable clean‐label innovation and supply chain diversification to advance health‐conscious product development.