Effect of Different Pre‐Heating Treatments on the Stability of Mung Bean Plant‐Based Milk and the Characteristics of Mung Bean Proteins

Abstract

ABSTRACT This study compared the colloidal stability of mung bean plant‐based milk (MBM) prepared with different thermal pre‐heating treatments (baking, stir‐frying, steaming, microwaving, and combined treatments) and associated their protein characteristics. Comprehensive analyses revealed that microwaving pre‐heating treatment (MM) conferred MBM a superior colloidal stability, demonstrated by no phase separation over 72 h, the highest soluble protein content (8.66 mg/mL), and the strongest negative zeta potential (−13.5 mV). Baking pretreated (BM) MBM achieved an optimal overall sensory acceptance (score = 7.93) on a 9‐point scale, attributed to favorable color (score = 7.04) and flavor (score = 7.2). BM mung bean protein (MBP) exhibited the highest solubility (3.52 mg/mL) and emulsifying activity index (EAI = 4.14 m 2 /g), while MM‐MBP possessed the highest emulsifying stability index (ESI = 87.27 min). The results of SDS‐PAGE indicated elevated basic 7S and legume‐like acidic subunits in BM‐MBP and MM‐MBP. These findings suggested that microwaving and baking pre‐heating treatments have high potential for improving the stability of MBM by modulating its protein solubility, structural properties, and interfacial behavior, offering a clean‐label strategy for plant‐based dairy alternatives.