The effect of the methods of obtaining mung bean and chickpea protein isolates on the properties of the proteins was examined. Laboratory isolates have been observed to have less protein denaturation and higher solubility than commercial isolates. In addition, it has been found that commercial isolates of the same product obtained by different methods may vary in terms of functional properties such as viscosity and thermal properties.
It is stated that data on other standard methods are needed to determine the effect of other functional properties such as foaming and emulsification in the study. Thus, the aim of the studies is to correlate and standardize the methods of obtaining protein isolates with the functional properties of proteins.