Characteristics of Microparticulated Particles from Mung Bean Protein

Figures & data

Figure 1 Nitrogen solubility index of mung bean protein at various pH.

Figure 2 Effect of CaCl₂ concentration and heating time on amount of particles with diameter of 0.1–3.0 μm. Results are presented as mean ± standard error (SE). Statistical analysis of the data was done by using analysis of variance and Duncans multiple range test. Bars, not sharing even one common letter (a, b, c, and e), are significantly different (p ≤ 0.05).

Figure 3 Effect of speed of hand-operating homogenizer at constant time (5 min) on amount of particles with diameter of 0.1–3.0 μm. Results are presented as mean ± SE. Statistical analysis of the data was done by using analysis of variance and Duncans multiple range test. Bars bearing the letter ns (non-significant) indicate that means are not significantly different (p ≤ 0.05).

Figure 4 Effect of homogenizing time at constant speed (23,000 rpm) on amount of particles with diameter of 0.1–3.0 μm. Results are presented as mean ± SE. Statistical analysis of the data was done by using analysis of variance and Duncans multiple range test. Bars, not sharing even one common letter (a, b, c and e), are significantly different (p ≤ 0.05).

Table 1 Effect of centrifugation force on the amount of particle of supernatant and precipitate (centrifugation time = 10 min)

Force (x g)	Amount of particles (%) in
	Supernatant with diameter			Precipitate with diameter
	< 0.1 μm	0.1–3.0 μm	> 3.0 μm	< 0.1 μm	0.1–3.0 μm	> 3.0 μm
1000	7.39 ± 0.42D	92.61 ± 0.40A	0.01 ± 0.01E	0.30 ± 0.06i	77.10 ± 0.46d	22.60 ± 0.41e
2000	7.21 ± 0.39D	92.80 ± 0.39A	0.00E	0.65 ± 0.18i	83.73 ± 1.47c	15.62 ± 1.29f
3000	7.20 ± 0.48D	92.80 ± 0.48A	0.00E	1.44 ± 0.09i	87.85 ± 1.87b	10.72 ± 1.78g
4000	8.40 ± 0.15C	91.61 ± 0.15B	0.00E	1.83 ± 0.31i	90.14 ± 0.13a	8.03 ± 0.18h
Results are presented as mean ± standard deviation (SD). Statistical analysis of the data was done by using analysis of variance and Duncans multiple range test. Numbers, not sharing even one common letter (uppercase for supernatant and lower case for precipitate), are significantly different (p ≤ 0.05).

Table 2 Effect of centrifugation force on the yield of particle in the range of 0.1–3.0 μm of supernatant and precipitate (centrifugation time = 10 min)

Force (x g)	Yield of particles with diameter 0.1–3.0 μm (g/g protein dry basis)
	Supernatant	Precipitant
1000	0.89	0.03
2000	0.88	0.04
3000	0.87	0.05
4000	0.86	0.06

Figure 5 Scanning Electron Micrograph at 7500 times enlargement of 0.1–3 μm MP³ from mung bean protein concentrate.