TY - JOUR
T1 - Structural and rheological properties of mung bean protein emulsion as a liquid egg substitute
T2 - The effect of pH shifting and calcium
AU - Wang, Ying
AU - Zhao, Jing
AU - Zhang, Shucheng
AU - Zhao, Xiangzhong
AU - Liu, Yuanfa
AU - Jiang, Jiang
AU - Xiong, Youling L.
N1 - Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2022/5
Y1 - 2022/5
N2 - 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.
AB - 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.
KW - Egg substitute
KW - Emulsion
KW - Gelling properties
KW - Interfacial properties
KW - Mung bean protein
KW - pH-shifting
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U2 - 10.1016/j.foodhyd.2022.107485
DO - 10.1016/j.foodhyd.2022.107485
M3 - Article
AN - SCOPUS:85122507011
SN - 0268-005X
VL - 126
JO - Food Hydrocolloids
JF - Food Hydrocolloids
M1 - 107485
ER -