Structural and rheological properties of mung bean protein emulsion as a liquid egg substitute: The effect of pH shifting and calcium

Ying Wang, Jing Zhao, Shucheng Zhang, Xiangzhong Zhao, Yuanfa Liu, Jiang Jiang, Youling L. Xiong

Research output: Contribution to journalArticlepeer-review

25 Scopus citations


The objective of this study was to develop functional egg substitutes using mung bean protein (MBP) through pH12-shifting modification and calcium addition. The influence of pH12-shifting and Ca2+ ions on emulsion stability and the physical properties of MBP-based emulsion gels were elucidated in a neutral (pH 7) composite system (7.2% MBP and 10% canola oil). Results showed that the pH12-treated MBP emulsions were stable even after 5-day storage at 25 °C. The pH12-shifting significantly decreased the average emulsion droplet size from 524 nm in emulsion of native MBP to 422 nm. The emulsion samples were further heated at 95 °C to induce the formation of gels. With the calcium addition of 0 or 5 mM, the pH12 MBP emulsion did not form self-supporting gels. In the presence of 10–20 mM Ca2+, emulsion gels prepared with pH12-treated MBP exhibited a uniform and compact network structure. The gel hardness, water-holding capacity, and water distribution of pH12-treated MBP emulsion gels were superior to that of the native MBP samples. This study demonstrated MBP-based emulsion gels can be improved by pH12-shifting treatment in combination with calcium addition, resulting in a similar texture to egg, hence, the potential to develop MBP-based egg substitutes.

Original languageEnglish
Article number107485
JournalFood Hydrocolloids
StatePublished - May 2022

Bibliographical note

Funding Information:
We gratefully acknowledge the Key Technology Research and Development Program of Shandong ( 2020CXGC010604 ).

Publisher Copyright:
© 2022 Elsevier Ltd


  • Egg substitute
  • Emulsion
  • Gelling properties
  • Interfacial properties
  • Mung bean protein
  • pH-shifting

ASJC Scopus subject areas

  • Food Science
  • Chemistry (all)
  • Chemical Engineering (all)


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