A comprehensive review of mung bean proteins: Extraction,characterization, biological potential,techno-functional properties,modifications, and applications

The popularity of plant-based proteins has increased, and mung bean protein (MBP) has gained immense attention due to its high yield, nutritional value, and health benefits. MBP is rich in lysine and has a highly digestible indispensable amino acid score. Dry and wet extractions are used to extract MBP flours and concentrates/isolates, respectively. To enhance the quality of commercial MBP flours, further research is needed to refine the purity of MBPs using dry extraction methods. Furthermore, MBP possesses various biological potential and techno-functional properties, but its use in food systems is limited by some poor functionalities, such as solubility. Physical, biological, and chemical technologies have been used to improve the techno-functional properties of MBP, which has expanded its applications in traditional foods and novel fields, such as microencapsulation, three-dimensional printing, meat analogs, and protein-based films. However, study on each modification technique remains inadequate. Future research should prioritize exploring the impact of these modifications on the biological potential of MBP and its internal mechanisms of action. This review aims to provide ideas and references for future research and the development of MBP processing technology.     

普通玉米饮料加工酶解工艺的研究

运用正交实验方法确定α-淀粉酶以及葡萄糖淀粉酶的最佳酶解条件,研究普通脱皮黄玉米籽粒在玉米饮料加工过程中酶解阶段的最佳生产工艺。实验结果表明,普通脱皮玉米饮料浆液加入0.25%α-淀粉酶,在60℃,自然pH条件下反应40min为最佳液化酶解条件;经液化后的玉米饮料浆液加入0.25%葡萄糖淀粉酶,在60℃,pH4.5条件下反应3h为最佳糖化酶解条件。     

抗食源性病原菌细菌素的筛选及特性研究

目的 筛选一种抗食源性病原菌的细菌素,并对其稳定性进行研究.方法 以食源性病原菌Bacillus cereus ATCC 14579、Listeria monocytogenes LM201、Listeria monocytogenes LM605为指示菌,采用琼脂扩散法筛选细菌素产生菌,通过离子交换树脂法和高效液相色...     

超声辅助法提取牡丹花中总黄酮和总多酚的工艺优化

目的 优化超声辅助法提取牡丹花中总黄酮和总多酚的工艺.方法 在单因素的基础上,采用响应面实验设计,以总黄酮和总多酚含量总评值"归一值(overall desirability,OD)"为最终响应值,分别考察乙醇浓度、料液比、提取时间、提取温度4个因素对总黄酮和总多酚得率的影响.结果 4个因素对牡丹花中2种活性成分的提取...     

近红外结合线性回归算法快速预测小麦籽粒干物质和重量

为了实现小麦品质(干物质、重量)的快速无损检测,对35个小麦品种样品进行了近红外系统扫描,获取光谱信息,并进行高斯滤波平滑(GFS)、归一化(N)和基线校正(BC)预处理.采用偏最小二乘(PLS)算法分别建立光谱信息与干物质和重量参考值之间的定量关系.采用回归系数法(RC)和连续投影算法(SPA)两种方法在900～17...     

红曲蜂蜜酒生产工艺研究

红曲和蜂蜜是2种天然产品,含有多种有益于人体健康的生理活性成分.以蜂蜜为原料,采用红曲、酵母生产蜂蜜红曲酒,结果表明,葡萄酒酵母适于蜂蜜酿酒.正交试验确定最佳发酵工艺条件为,发酵温度29℃,酵母添加量0.8%～1.0%;红曲添加量2.4%,发酵时间10d～12d.     

Limitations in the use of plastic-bonded electrodes in sealed nickel-cadmium cells and their reasons: II. Button cells

The behaviour of commercial, sealed 225 mA h button cells with lamellar-type electrodes had been compared with similar cells containing plastic-bonded     

山药、豇豆复合发酵保健酸奶的研究

由山药、豇豆和牛奶为主原料,研制出了集山药、豇豆和酸奶的保健功能于一体的新型保健饮料-山药、豇豆复合功能性酸奶。采用正交试验筛选出最优组合,结果表明,豇豆汁:山药汁比例为2:3,接种量为5%,加糖量为7%为最佳的工艺条件,得到的酸奶的品质最好。     

中温大曲产淀粉酶菌株的筛选鉴定及培养条件优化

为获得高产淀粉酶菌株,丰富淀粉酶生产菌株资源,该研究以中温大曲为样品,利用淀粉水解圈法初筛、摇瓶发酵复筛得到高产淀粉酶菌株,结合菌落形态观察、革兰氏染色和16S r RNA同源序列分析对其进行菌种鉴定,通过单因素试验、Plackett-Burman试验、最陡爬坡试验和Box-Behnken试验确定其产淀粉酶的最佳培养条件。结果表明,共分离筛选得到6株产淀粉酶菌株,其中一株产淀粉酶活最高的菌株（编号为DQ47）被鉴定为枯草芽孢杆菌（Bacillus subtilis）,其最佳培养条件为：可溶性淀粉60 g/L,酵母粉37 g/L,发酵温度39℃,装液量85 m L/250 m L,转速175 r/min,初始p H值6,接种量3%。在此优化条件下,淀粉酶活力为8 158.23 U/m L,是优化前的14.75倍。     

Limited enzymatic proteolysis increases the level of incorporation of canola proteins into mayonnaise

An alkaline extract of canola meal was hydrolyzed using a protease (Proleather FG-F) for 2.5 and 10 min to obtain protein hydrolysates with 7% and 14% degree of hydrolysis (DH), respectively. The protein hydrolysates were used to replace up to 50% (w/w) of egg yolk in a model mayonnaise preparation and the effects on physicochemical properties determined. Unhydrolyzed canola proteins could only be incorporated into mayonnaise up to a maximum 15% (w/w) substitution of egg yolk without emulsion breakdown. At 7% DH, the canola protein could be used to substitute up to 20% (w/w) of egg yolk, while at 14% DH the maximum level of substitution was 50% (w/w). Increased level of canola protein products reduced the whiteness and increased the reddish-brown colour of mayonnaise. Mayonnaise that was stabilized by only egg yolk had the least particle size and highest viscosity when compared to emulsions stabilized by canola proteins. Stability studies showed that most of the mayonnaise preparations retained their physicochemical properties after storage for 4 weeks at 4 °C. The results suggest that limited protein hydrolysis can be used to increase the level of incorporation of globular proteins into mayonnaise preparations.Industrial relevanceModifications to the native structures of plant proteins remain a viable industrial option for improving their functionality in food systems. Therefore, the process described in this work could promote utilization of enzymatically modified canola proteins as suitable ingredients in the formulation of food emulsions.