1. Extraction and characterization of mung bean proteins using different alkaline solutions.
- Author
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Kim, Jae Won and Kim, Hyun-Seok
- Abstract
This study investigated the effects of alkaline solutions on the production and characteristics of mung bean proteins (MBPs). MBPs were prepared using alkaline solutions of NaOH, NaHCO
3 , and Na2 CO3 and designated MPN, MPH, and MPC, respectively. The yield, protein recovery, and crude protein content of MBP were not significantly different at different alkali concentrations (0.01–0.1%). Although there was no significant difference in MBP yield between alkali types, protein recovery and crude protein content increased in the following order: MPN > MPC > MPH. The essential and branched-chain amino acid contents, molecular weight distribution, and ζ-potential did not differ between MBPs. Regarding MBP pH-dependent solubility, MPN solubility was lower at pH 6–8 than that of MPH and MPC. This pattern was commonly observed for other physical properties. Overall, MBP was prepared using NaHCO3 , and Na2 CO3 and its functional properties were better when Na2 CO3 was used than when NaOH was used. [ABSTRACT FROM AUTHOR]- Published
- 2024
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