Extraction and characterization of mung bean proteins using different alkaline solutions

Area of Science:

• Food Science
• Protein Chemistry
• Plant-based Proteins

Background:

• Mung bean proteins (MBPs) are a valuable plant-based protein source.
• Understanding the impact of processing methods on MBP characteristics is crucial for optimizing their use.

Purpose of the Study:

• To investigate the effects of different alkaline solutions on the production and functional properties of mung bean proteins (MBPs).
• To compare the efficacy of sodium hydroxide (NaOH), sodium bicarbonate (NaHCO3), and sodium carbonate (Na2CO3) in MBP preparation.

Main Methods:

• MBPs were extracted using varying concentrations of NaOH, NaHCO3, and Na2CO3.
• Key characteristics including yield, protein recovery, amino acid profile, molecular weight distribution, zeta-potential, and pH-dependent solubility were analyzed.

Main Results:

• Alkali type significantly influenced protein recovery and crude protein content, with the order MPN > MPC > MPH.
• No significant differences were observed in yield, amino acid content, molecular weight distribution, or zeta-potential across different alkali treatments.
• Mung bean protein prepared with Na2CO3 exhibited lower solubility at pH 6-8 and improved functional properties compared to those prepared with NaOH.

Conclusions:

• The choice of alkaline solution significantly impacts the functional properties of mung bean proteins.
• Sodium carbonate (Na2CO3) is a promising agent for preparing mung bean proteins with enhanced functional characteristics for food applications.