A mild hybrid liquid separation to obtain functional mungbean protein

Qiuhuizi Yang*, Elise Eikelboom, Erik van der Linden, Renko de Vries, Paul Venema

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

A dry fractionation combined with an aqueous phase separation approach is developed as a mild and sustainable mungbean protein extraction process. Mungbean seeds were dehulled or intactly milled and air classified to produce fine fractions which are enriched in proteins. Subsequently, aqueous phase separation was employed to yield a 4 layer system with increased protein content in some of the layers. The protein content of different layers was found to depend especially on pH. The highest protein yield for Layer 1 was 80.9% at pH 8. Variations in air classification speed, stirring time, and salt addition did not lead to significantly increased protein yield. Finally, shear viscosity and oscillatory measurements were performed to investigate the rheological behaviour of the mungbean proteins obtained by the hybrid method. The viscosity of the mild extracted mungbean proteins was found lower than commercial mungbean protein concentrates at a comparable protein concentration, whereas the mild process did not have a significant influence on heat-set gelation.

Original languageEnglish
Article number112784
JournalLWT
Volume154
DOIs
Publication statusPublished - 15 Jan 2022

Keywords

  • Dry fractionation
  • Heat-induced gelation
  • Mild purification
  • Mungbean
  • Viscosity

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