The extraction of proteins from plant sources, in areas of the world where access to animal protein is limited, because of cost and availability is very important. Kidney beans are good sources of protein and contain a good profile of amino acids that can be used in this field. In this study the effect of different ratios of water to flour (5, 10 and 15 times) and different pH (8, 10 and 12) in alkaline extraction step on the physicochemical properties of the protein was investigated. The results showed significant effect (P <0.05) independent variables on efficiency, Purity, emulsifying properties, water and fat absorption and also total color change of produced protein. Process optimization showed that the use of water to flour ratio of 15 times, and pH of 8.8 to produce the extraction of proteins from kidney beans with 12.76 percent efficiency, which contains a 84.95 percent purity, power emulsifying 21.5 percent, 2.9 percent fat absorption, water absorption 1.2% and 46.26 of overall color change in the 0.700 level of desirability.

Keywords: Kidney bean, Protein, Response surface methodology, physicochemical properties

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