Effects of Rehydration Time, Temperature and Ultrasound Treatment on Rehydration, Quality and Structure Properties of Low Moisture Texturized Soybean Protein

Li, Yingqiu; Sun, Gui-Jin; Wang, Chen-Ying; Liang, Yan; Hua, Dongliang; Chen, Lei; Mo, Haizhen

doi:10.1007/s11483-023-09783-w

Cited by 4 publications

(2 citation statements)

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“…• The optimal conditions: Buffer-to-sample ratio: 20 mL g LGC: 8% at pH 3.0 79,80 MBP aggregation occurred under the effect of certain hydrophobic interaction forces, and disulfide bonds were employed to maintain the gel strength.…”

Section: Gelling Propertiesmentioning

confidence: 99%

“…15 For the enhancement of gelling properties of MBP, transglutaminase treatment (30 U g −1 ) was used to facilitate the formation of polymers from protein molecules with free sulfhydryl groups to weaken hydrophobicity and increase the disulfide bonds of MBP gels. 79 Fermentation has also been shown to be an effective method to improve the functional properties of proteins and enhance their quality. In a previous study, the functional properties of isolated protein from raw mung bean (RMPI), defatted fermented mung bean (DFMPI) and undefatted fermented mung bean (UFMPI) were compared.…”

Section: Biological Modificationmentioning

confidence: 99%

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Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications

Feng,

Niu,

Zhang

et al. 2023

J Sci Food Agric

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Plant protein is rapidly becoming more of a prime interest to consumers for its nutritional and functional properties, as well as the potential to replace animal protein. In the frame of alternative protein new sources, mung bean is becoming another legume crop that could provide high quality plant protein after soybean and pea. In particular, the 8S globulins in mung bean protein have high structural similarity and homology with soybean β‐conglycinin (7S globulin), with 68% sequence identity. Currently, mung bean protein has gained popularity in food industry because of its high nutritional value and peculiar functional properties. In that regard, various modification technologies have been applied to further broaden its application. Here, we provide a review of the composition, nutritional value, production methods, functional properties and modification technologies of mung bean protein. Furthermore, its potential applications in the new plant‐based products, meat products, noodles, edible packaging films and bioactive compound carriers are highlighted to facilitate its utilization as an alternative plant protein, thus meeting consumer demands for high quality plant protein resources. © 2023 Society of Chemical Industry.

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Section: Gelling Propertiesmentioning

confidence: 99%

Section: Biological Modificationmentioning

confidence: 99%