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The samples presented a U-shaped solubility, showing a lower solubility between pH 4 and 5, which is be due to the isoelectric point of these proteins ( FIGURE 5 The results obtained were in accordance with our previous work comparing the properties of eight protein ingredients from different legumes (soy protein isolate, soy protein concentrate, pea protein isolate, pea protein concentrate, common bean protein concentrate, common bean flour, fava bean protein concentrate, and fava bean flour) that also showed a V-shape solubility curve with the lowest solubility values between pH 4 and 5 and higher ones in pH values between 8 and 9 ( The most likely cause for the increased high and low pH solubility of proteins is related to the net positive and negative charges, resulting in an electrostatic repulsive force that helps keep the protein molecules separated, altering the protein’s native structure to unfolded form, exposing its hidden functional groups, thus increasing solubility ( 3.7 Water holding capacity (WHC) and oil holding capacity (OHC) The WHC values of CF and CPC were 2.18 g/g and 1.23 g/g, respectively, while the OHC of CF was 1.69 g/g and of CPC was 1.59 g/g (Figure 6)
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