Characteristics of Microparticulated Particles from Mung Bean Protein

Abstract

Mung bean protein was separated from wastewater of mung bean starch factory by utilizing an isoelectric precipitation method. The characteristics of freeze dried protein concentrate (having 88.93% protein content on dry basis) were oil absorption capacity, water absorption capacity, surface hydrophobicity and emulsifying activity index of 5.76 g/g, 2.41 g/g, 30, and 83, respectively. The lab scale procedure for production of microparticulated protein particle (MP³) included heating 5% w/w solution of mung bean protein concentrate in deionized water at 83°C for 15 min, coupled with homogenization at 17,000 rpm, homogenization at 23,000 rpm for 15 min, and centrifugation at 1000 × g for 10 min. The resulting supernatant produced 0.89 g of 0.1–3.0 μm MP³ per g of dry mung bean protein concentrate. Observations of MP³ using SEM showed a particle round shape indicating the potential for MP³ to provide creamy texture in oil-in-water emulsion foods to serve as a fat replacer.

Keywords:

• Microparticulated protein particles
• Protein
• Mung bean

ACKNOWLEDGMENTS

We would like to thank the Ministry of University Affairs—Chulalongkorn University Thesis Grant, Chulalongkorn University Graduate School Thesis Grant, TJTTP-JBIG, Chulalongkorn University Budget Funded for Research on Development of Agro-Industry/Food-Industry Project for giving us financial support, the Faculty of Pharmacy for providing the freeze dryer, and Thaiwah Food Products Co., Ltd., for supplying raw materials.