Endogenous phenolic-rich mung bean protein: Effects on protein conformation and emulsifying properties and its...

This study explored the effects of endogenous phenolics on the conformational and emulsifying properties of mung bean protein, as well as its potential application in milk tea beverages. Phenolic-rich proteins were prepared through a soaking pre-treatment. Results indicated that the total endogenous phenolic content in mung bean protein significantly increased after soaking pre-treatment, rising from 0.51 mg/g (no soaking) to 4.96 mg/g (12-h soaking) and 5.46 mg/g (24-h soaking), with vitexin and isovitexin identified as the main polyphenols. Furthermore, endogenous phenolics effectively reduced the surface hydrophobicity and particle size of protein. Among the samples, the 12-h-soaked protein exhibited the smallest particle size (115.35 nm) and the highest ζ-potential (-19.86 mV), along with superior emulsifying properties. In a milk tea application, this protein remained stable without adhesion, serum separation or sedimentation during 24-h storage. Overall, this study provides a potential strategy for extracting and using phenolic-rich proteins in food systems.