Chin, Tak Gun Jeremy, Ruethers, Thimo, Chan, Bing Aleo, Lopata, Andreas Ludwig, and Du, Juan (2024) Techno-functional properties and allergenicity of mung bean (Vigna radiata) protein isolates from Imara and KPS2 varieties. Food Chemistry, 457. 140069.

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Abstract

Mung bean is an increasingly cultivated legume. This study compared mung bean varieties 'KPS2' from Thailand (Th) and 'Imara' from Tanzania (T) with a focus on protein composition, allergenicity, and techno-functional properties. Two rounds alkaline-acid extraction were performed to produce mung bean protein isolate (MBPI - Th/T and Th/T), supernatant (S) and protein-poor residue (PPR). Mass spectrometric analysis revealed high abundance of 8 s-vicilin and 11 s-legumin in MBPI and S. Extraction removed considerable amounts of the seed albumin allergen but increased the relative abundance of cupins in MBPI. Higher vicilin levels were found in Th samples, contributed to increased protein solubility above pH 6.5. Th formed stronger gels which were more stable at higher frequencies. In contrast, T proteins were structurally more flexible, leading to its improved foaming ability. This study provides the knowledge and methods for appropriate selection of mung bean varieties for various food applications.

Item ID:	83954
Item Type:	Article (Research - C1)
ISSN:	1873-7072
Copyright Information:	© 2024 Elsevier Ltd. All rights are reserved, including those for text and data mining, AI training, and similar technologies.
Date Deposited:	30 Oct 2024 04:25
FoR Codes:	32 BIOMEDICAL AND CLINICAL SCIENCES > 3204 Immunology > 320401 Allergy @ 40% 30 AGRICULTURAL, VETERINARY AND FOOD SCIENCES > 3006 Food sciences > 300605 Food safety, traceability, certification and authenticity @ 30% 30 AGRICULTURAL, VETERINARY AND FOOD SCIENCES > 3006 Food sciences > 300606 Food sustainability @ 30%
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