A design for Six Sigma protein concentration process scale-up for black beans

Protein extraction and concentration methods for pulses (legume seeds) are well established at the laboratory scale. At larger scales, the extraction and concentration of dry pea (Pisum sativum) protein is the only method known for pulses. Currently, there is no established process for the large-scale extraction and concentration of the globulin protein (G1) from dry beans (Phaseolus vulgaris L.), which are some of the most cultivated and consumed pulses in the world. A GI protein concentrate or isolate made from dry beans can be utilized as an essential ingredient for value-added food products to promote healthier diets for the consumer. A Design for Six Sigma process methodology was successfully used in this study to design a pilot-scale protein extraction and concentration process for the G1 protein from Black Beans. By utilizing linearly scalable, progressively higher-resolution concentration techniques, an 75% concentrated protein product was attained.