Functional characterization and industrial suitability assessment of protein isolates from Moroccan faba bean varieties

Plant-based proteins have gained increasing attention as nutritious and sustainable alternatives to animal-derived ingredients. In the current study, the thermal and techno-functional properties of protein isolates from eight Moroccan faba bean varieties (Aguadulce, Defes, Hiba, Lobab, Alfia5, Alfia17, Alfia21, and Zina) were compared to evaluate their potential application in the food industry. Following protein extraction and characterization using Kjeldahl, FT-IR, and SDS-PAGE, the water retention capacity (WRC), oil holding capacity (OHC), emulsifying properties, foaming properties, gelation properties, and colour parameters of flours and protein isolates were measured. Thermal analysis of the protein isolates revealed two distinct endothermic peaks, attributed to protein denaturation (Tm, 120.2–130.8 °C) and to thermal degradation (Td, 223.8–230.2 °C). Compared with their flours, the protein isolates showed lower whiteness and flour colour index and higher yellowness and browning indices, most markedly in Alfia5 and least in Aguadulce. Both the fraction (flour, protein isolate) and variety had a significant effect on the functional properties ( p < 0.05). Moreover, Alfia21 was found to exhibit the highest WRC (193%), foaming capacity (FC) (89.37%), and emulsion activity index (EAI) (83.4 m 2 /g). On the other hand, Lobab showed the best OHC (124.70%) and emulsion stability index (ESI) (85.89 min). Based on its functional profile, Alfia21 emerged as the most promising candidate for bakery products, meat analogues and beverages, these applications being predicted from the measured functional properties rather than validated in food formulations. These results provide a basis for the valorization of locally adapted faba bean varieties as affordable plant-based protein ingredients, in a context where the diversification of protein sources is of growing relevance for food security and sustainable consumption.