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Mung bean is an increasingly cultivated legume. This study compared mung bean varieties 'KPS2' from Thailand (Th) and 'Imara' from Tanzania (T) with a focus on protein composition, allergenicity, and techno-functional properties. Two rounds alkaline-acid extraction were performed to produce mung bean protein isolate (MBPI - Th 1 /T 1 and Th 2 /T 2 ), supernatant (S) and protein-poor residue (PPR). Mass spectrometric analysis revealed high abundance of 8 s-vicilin and 11 s-legumin in MBPI and S. Extraction removed considerable amounts of the seed albumin allergen but increased the relative abundance of cupins in MBPI. Higher vicilin levels were found in Th 1 samples, contributed to increased protein solubility above pH 6.5. Th formed stronger gels which were more stable at higher frequencies. In contrast, T proteins were structurally more flexible, leading to its improved foaming ability. This study provides the knowledge and methods for appropriate selection of mung bean varieties for various food applications., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

Kenaf cellulose fiber was extracted from kenaf locally grown in Thailand as a potential local renewable resource for the cellulose fiber. In this study, the biodegradable polymer composites, poly(butylene succinate) (PBS)/cellulose fiber composites with different types of cellulose were prepared. The kenaf fiber treated with hydrochloric acid (KTH), extracted cellulose fiber (EC), and commercial cellulose fiber (CC) were selected as alternative renewable fillers in the PBS (the biodegradable polymer). Regarding the fiber characteristics, the aspect ratio of the EC (11.5) was found to be higher than that of the CC (6.1). In a similar manner, the EC contained 65.9% crystallinity, which was higher than that of the CC (37.0%) and the KTH (58.9%). Moreover, the EC exhibited higher thermal stability (Td[Max] = 362.9°C) than the CC (Td[Max] = 302.0°C) and the KTH (Td[Max] = 353.8°C). For PBS/cellulose fiber composites, the rheological, tensile, and thermal properties were studied. The rheology results revealed that the addition of the fiber changed the PBS microstructure. The EC fiber dispersion in the PBS seemed to be better than the others; however, the KTH fiber dispersion was poor. The addition of the fiber raised the elastic moduli of the composites by 5‐26%; however, it reduced the tensile strengths (by 14‐53%) and the decomposition temperatures (by 1‐2%). Furthermore, the addition of the fiber slightly affected the crystallization temperatures and melting temperatures of the composites. The yellowness and whiteness of the composites were marginally reduced. The composite with the EC fiber showed a significant improvement in the elastic modulus as compared to the composite with the CC fiber, while the tensile strength and the strain at maximum stress were comparable. Thus, according to the rheological, thermal, and tensile properties of the composites, the EC fiber showed a possibility of using as an alternative reinforcement material from a local renewable resource. [ABSTRACT FROM AUTHOR]

Abstract: The rice noodle industry in Thailand is facing problems regarding rice flour quality. This research aims to study the effects of hydrothermally modified rice flour on improving rice noodle quality. High-amylose rice flour (Chai Nat 1 variety) was modified using heat–moisture treatment (HMT) and annealing (ANN). Response surface methodology (RSM) with face-centered central composite design (FCCD) was applied to optimize the hydrothermal treatment condition. The effects of treatment conditions – moisture content; heating temperature and heating time on pasting; rheology; and textural properties of rice flour gel – were observed. A contour plot showed that all responses using HMT increased when moisture content and heating temperature increased. But heating time had no significant effect on response variables. ANN showed a lower response than HMT for all parameters. The optimum modified conditions were then matched with those of commercial flour for fresh, semi-dry and dry rice noodles; this showed no significant differences in texture or cooking quality (P≤0.05). The storage modulus (G′) after cooling of HMT (19,100 Pa) was much higher than that of ANN (5490 Pa). The differences in rheological properties of both treatments supported their proper uses to achieve various rice noodle qualities. [Copyright &y& Elsevier]