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Mung bean protein isolate: Extraction, structure, physicochemical properties, modifications, and food applications
Mohammad Tarahi1, Leyla Abdolalizadeh2, Sara Hedayati3
1Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Food Chemistry
|February 3, 2024
Summary
Mung bean protein isolate (MBPI) offers excellent nutritional and functional properties for plant-based foods. This review covers MBPI extraction, characteristics, and diverse food applications.
Area of Science:
- Food Science
- Plant-Based Nutrition
- Protein Chemistry
Background:
- Global rise in plant-based diets drives demand for novel protein sources.
- Mung bean seeds are traditionally consumed and recognized for health benefits.
- Mung bean protein isolate (MBPI) exhibits promising techno-functional properties for food applications.
Purpose of the Study:
- To comprehensively review the extraction, composition, properties, and applications of mung bean protein isolate (MBPI).
- To highlight MBPI's potential as a versatile ingredient in the food industry.
Main Methods:
- Literature review of scientific publications on mung bean protein isolate.
- Analysis of studies detailing extraction techniques.
- Compilation of data on amino acid profiles, structure, and physicochemical properties.
- Review of modification strategies and food applications.
Main Results:
- MBPI possesses desirable techno-functional characteristics including water/oil absorption, solubility, emulsifying, and foaming capabilities.
- Various extraction methods influence MBPI yield and properties.
- MBPI's amino acid profile is favorable for nutritional value.
- Modified MBPI shows enhanced functionality for specific food systems.
Conclusions:
- Mung bean protein isolate is a highly versatile ingredient with significant potential in the food sector.
- Its functional properties support its use in plant-based alternatives, edible films, and colloidal systems.
- Further research into MBPI modifications can unlock broader food applications.
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