Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder. (December 2020)

• Record Type: Journal Article
• Authors: Brishti, Fatema Hossain; Chay, Shyan Yea; Muhammad, Kharidah; Ismail-Fitry, Mohammad Rashedi; Zarei, Mohammad; Karthikeyan, Sivakumaran; Saari, Nazamid
• Is Part Of: Food research international. Volume 138(2020)Part B
• Publication Date: 2020-12
• Subjects: Functional properties -- Mung bean -- Pilot scale extraction -- Protein characterization -- Sustainable food; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109783
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Mung bean protein is a sustainable food. Mung bean protein isolate (MBPI) is produced on a pilot scale. MBPI can be dried differently to achieve different desirable functional properties. Freeze dried MBPI is suitable for meat extender. Spray dried MBPI is ideal for meat emulsion. Abstract: Mung bean is an inexpensive yet sustainable protein source. Current work compared the effects of freeze (FD), spray (SD) and oven drying (OD), on mung bean protein isolate (MBPI) produced on pilot scale. All samples showed no dissociation of protein subunits and were thermally stable (Td = 157.90–158.07 °C). According to morphological studies, FD formed a porous protein while SD and OD formed wrinkled and compact crystals, respectively. FD and SD formed elastic gels with better gelling capacity than OD (aggregated gel). FD showed exceptional protein solubility, water and oil absorption capacity (4.23 g/g and 8.38 g/g, respectively). SD demonstrated the smallest particle size, excellent emulsion activity index (29.21 m 2 /g) and stability (351.90 min) and the highest β-sheet amount (37.61%). FTIR spectra for all samples showed characteristic peaks which corresponded well to the secondary structure of legume proteins. Rheological analysis revealed that gelation temperature for all MBPI lied around 90 °C. Current work described the different final properties achieved for MBPI produced under different drying techniques that allowed tailoring for different food systems, whereby FD is ideal for meat extender, SD is suitable for meat emulsion while OD is suitable in general protein-based application.