Texturized mung bean protein as a sustainable food source: Effects of extrusion on its physical,textural and protein quality |
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| Affiliation: | 1. Massey Institute of Food Science and Technology, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand;2. Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand;3. Food and Bio-based Products Group, AgResearch Limited, Tennent Drive, Private Bag 11008, Palmerston North 4410, New Zealand;1. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China;2. Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907-2009, USA;3. College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China;1. Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea;2. Department of Food Bioscience and Technology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea |
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| Abstract: | Despite being inexpensive and a sustainable source of plant protein, mung bean remains underutilized due to its hard-to-cook characteristics. The aim of this study is to produce texturized mung bean protein (TMBP) with desirable physical properties, through optimization of extrusion parameters determined as follows: 49.33% feed moisture, 80.66 rpm screw speed and 144.57 °C barrel temperature. Under these conditions, all physical properties (expansion ratio, bulk density, rehydration ratio, water absorption capacity and degree of texturization) are desirably altered. Microstructure analysis reveals fibrous structure that is aligned along the shear flow direction in TMBP while SDS-PAGE shows partial protein unfoldment that is crucial for protein fibril formation during texturization. Amino acid profile shows high retention of amino acids after texturization. Current study successfully demonstrates the optimized production of TMBP from mung bean protein with strong potential as meat extender to serve as a healthier option compared to animal proteins.Industrial relevanceCurrent work is conducted on a pilot-scale basis, from initial protein extraction up to final extrusion step. This allows food industry to readily adapt the processing parameters, as detailed in current work, for customized production of texturized mung bean protein. |
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