Extraction and characterization of mung bean proteins using different alkaline solutions

IF 2.4 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2024-06-24 DOI:10.1007/s10068-024-01624-x

Jae Won Kim, Hyun-Seok Kim

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Abstract

This study investigated the effects of alkaline solutions on the production and characteristics of mung bean proteins (MBPs). MBPs were prepared using alkaline solutions of NaOH, NaHCO₃, and Na₂CO₃ and designated MPN, MPH, and MPC, respectively. The yield, protein recovery, and crude protein content of MBP were not significantly different at different alkali concentrations (0.01–0.1%). Although there was no significant difference in MBP yield between alkali types, protein recovery and crude protein content increased in the following order: MPN > MPC > MPH. The essential and branched-chain amino acid contents, molecular weight distribution, and ζ-potential did not differ between MBPs. Regarding MBP pH-dependent solubility, MPN solubility was lower at pH 6–8 than that of MPH and MPC. This pattern was commonly observed for other physical properties. Overall, MBP was prepared using NaHCO₃, and Na₂CO₃ and its functional properties were better when Na₂CO₃ was used than when NaOH was used.

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使用不同碱性溶液提取绿豆蛋白质并确定其特征

本研究调查了碱性溶液对绿豆蛋白（MBPs）的生产和特性的影响。使用 NaOH、NaHCO3 和 Na2CO3 碱性溶液制备 MBP，并分别命名为 MPN、MPH 和 MPC。在不同的碱浓度（0.01%-0.1%）下，MBP 的产量、蛋白质回收率和粗蛋白含量没有显著差异。虽然不同碱类型的 MBP 产量无明显差异，但蛋白质回收率和粗蛋白含量依次增加：MPN；MPC；MPH。不同 MBP 的必需氨基酸和支链氨基酸含量、分子量分布和 ζ 电位没有差异。关于 MBP 随 pH 值变化的溶解度，MPN 在 pH 值为 6-8 时的溶解度低于 MPH 和 MPC。其他物理性质也普遍存在这种模式。总体而言，使用 NaHCO3 和 Na2CO3 制备 MBP 时，其功能特性优于使用 NaOH 时。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.