Abstract
Mung bean protein is considered a highly nutritive food ingredient, but its solution properties are not well defined. In this study, suspensions of mung bean protein isolate (MPI, 10%, w/v) were subjected to high intensity ultrasound (20 kHz, 30% amplitude) at varied durations (5, 10, 20, and 30 min) with controlled temperatures (30, 50, and 70 °C) to determine the effects of thermosonication treatment on physical properties of the protein solution. Results showed that thermosonication treatment significantly reduced the particle size and free sulfhydryl content of MPI in a time-dependent manner. Ultrasound increased surface hydrophobicity, and the exposure of nonpolar groups led to the formation of soluble aggregates. Changes in secondary structure of MPI were minimal at 30 and 50 °C but were significant at 70 °C. The dissociation of native components followed by reaggregation into soluble particles following ultrasound treatment at 70 °C resulted in remarkable improvements of protein solubility (>2 fold), clarity, and stability of the MPI suspensions. The findings indicated that thermosonication could be a promising technology for the processing of mung bean protein beverage.
Original language | English |
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Article number | 104908 |
Journal | Ultrasonics Sonochemistry |
Volume | 62 |
DOIs | |
State | Published - Apr 2020 |
Bibliographical note
Publisher Copyright:© 2019 Elsevier B.V.
Keywords
- Conformational structure
- Mung bean protein
- Protein aggregation
- Solution properties
- Thermosonication
ASJC Scopus subject areas
- Chemical Engineering (miscellaneous)
- Environmental Chemistry
- Radiology Nuclear Medicine and imaging
- Acoustics and Ultrasonics
- Organic Chemistry
- Inorganic Chemistry