Extraction, physicochemical characteristics and functional properties of Mung bean protein

The physicochemical characteristics, functional properties and amino acid composition of protein extracts from Mung bean were determined and analyzed for discovering its potential in the food industry. The highest efficiency (73.25%) of extracting the Mung bean protein isolate (MPI) was achieved under the buffer-to-sample ratio of 15.0 mg/mL, pH value of 9.0 and extraction temperature of 40 °C. Results showed that the extracted protein had a good solubility, water holding capacity (WHC), oil absorption capacity (OAC), emulsifying and foaming properties. Comparing to the albumin, MPI showed a similar solubility profile with the minimum solubility at pH 4.0–5.0 and the maximum solubility at pH 6.2–7.2; and MPI also exhibited a better functional properties, particularly the capacity and stability of emulsifying. MPI also showed comparable water holding capacity (WHC) and oil absorption capacity (OAC) to commercially available soy protein isolate. The main structure of MPI and albumin contained intramoleculara-helix, β-sheet by Fourier transform infrared spectroscopy (FTIR) and circular Dichroism (CD) spectra analysis. In addition, MPI and albumin were predominant with the Pro, Glu, Arg, Leu and Phe, which could be considered as a high quality of natural protein. These results indicated that MPI and albumin could be used as potential nutraceutical or ingredient of functional and health-promoting foods.