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Tarahi M, Abdolalizadeh L, Hedayati S. Mung bean protein isolate: Extraction, structure, physicochemical properties, modifications, and food applications. Food Chem 2024; 444:138626. [PMID: 38309079 DOI: 10.1016/j.foodchem.2024.138626] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2023] [Revised: 11/19/2023] [Accepted: 01/28/2024] [Indexed: 02/05/2024]
Abstract
The intake of plant-based proteins is rapidly growing around the world due to their nutritional and functional properties, as well as growing demand for vegetarian and vegan diets. Mung bean seeds have been traditionally consumed in Asian countries due to their unique botanical and health-promoting characteristics. In recent years, mung bean protein isolate (MBPI) has attracted much attention due to its ideal techno-functional features, such as water and oil absorption capacity, solubility, emulsifying, foaming, and thermal properties. Therefore, it can be utilized in a native or modified form in different food sectors, such as biodegradable/edible films, colloidal systems, and plant-based alternative products. This study provides a comprehensive review on the extraction methods, amino acid profile, structure, physicochemical properties, modifications, and food applications of MBPI.
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Affiliation(s)
- Mohammad Tarahi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Leyla Abdolalizadeh
- Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran.
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Feng Q, Niu Z, Zhang S, Wang L, Qun S, Yan Z, Hou D, Zhou S. Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:2561-2573. [PMID: 37935642 DOI: 10.1002/jsfa.13107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/29/2023] [Revised: 10/28/2023] [Accepted: 11/08/2023] [Indexed: 11/09/2023]
Abstract
Plant protein is rapidly becoming more of a prime interest to consumers for its nutritional and functional properties, as well as the potential to replace animal protein. In the frame of alternative protein new sources, mung bean is becoming another legume crop that could provide high quality plant protein after soybean and pea. In particular, the 8S globulins in mung bean protein have high structural similarity and homology with soybean β-conglycinin (7S globulin), with 68% sequence identity. Currently, mung bean protein has gained popularity in food industry because of its high nutritional value and peculiar functional properties. In that regard, various modification technologies have been applied to further broaden its application. Here, we provide a review of the composition, nutritional value, production methods, functional properties and modification technologies of mung bean protein. Furthermore, its potential applications in the new plant-based products, meat products, noodles, edible packaging films and bioactive compound carriers are highlighted to facilitate its utilization as an alternative plant protein, thus meeting consumer demands for high quality plant protein resources. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Qiqian Feng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Zhitao Niu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Siqi Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Li Wang
- School of Food Science and Technology, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Shen Qun
- College of Food Science and Nutritional Engineering, Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing, China
| | - Zheng Yan
- College of Bioengineering, Beijing Polytechnic, Beijing, China
| | - Dianzhi Hou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
| | - Sumei Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, School of Food and Health, Beijing Technology and Business University, Beijing, China
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Li S, Feng X, Hao X, Zhu Y, Zou L, Chen X, Yao Y. A comprehensive review of mung bean proteins: Extraction, characterization, biological potential, techno-functional properties, modifications, and applications. Compr Rev Food Sci Food Saf 2023; 22:3292-3327. [PMID: 37282814 DOI: 10.1111/1541-4337.13183] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2022] [Revised: 05/11/2023] [Accepted: 05/12/2023] [Indexed: 06/08/2023]
Abstract
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.
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Affiliation(s)
- Shiyu Li
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, P. R. China
| | - Xuewei Feng
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, P. R. China
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, P. R. China
| | - Xiyu Hao
- Heilongjiang Feihe Dairy Co., Ltd., Beijing, P. R. China
| | - Yingying Zhu
- College of Food and Bioengineering, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou University of Light Industry, Zhengzhou, P. R. China
| | - Liang Zou
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, Chengdu University, Chengdu, P. R. China
| | - Xin Chen
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China
| | - Yang Yao
- Institute of Crop Science, Chinese Academy of Agricultural Sciences, Beijing, P. R. China
- Key Laboratory of Grain Crop Genetic Resources Evaluation and Utilization, Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, P. R. China
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Teixeira RF, Balbinot Filho CA, Oliveira DD, Zielinski AAF. Prospects on emerging eco-friendly and innovative technologies to add value to dry bean proteins. Crit Rev Food Sci Nutr 2023; 64:10256-10280. [PMID: 37341113 DOI: 10.1080/10408398.2023.2222179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/22/2023]
Abstract
The world's growing population and evolving food habits have created a need for alternative plant protein sources, with pulses playing a crucial role as healthy staple foods. Dry beans are high-protein pulses rich in essential amino acids like lysine and bioactive peptides. They have gathered attention for their nutritional quality and potential health benefits concerning metabolic syndrome. This review highlights dry bean proteins' nutritional quality, health benefits, and limitations, focusing on recent eco-friendly emerging technologies for their obtaining and functionalization. Antinutritional factors (ANFs) in bean proteins can affect their in vitro protein digestibility (IVPD), and lectins have been identified as potential allergens. Recently, eco-friendly emerging technologies such as ultrasound, microwaves, subcritical fluids, high-hydrostatic pressure, enzyme technology, and dry fractionation methods have been explored for extracting and functionalizing dry bean proteins. These technologies have shown promise in reducing ANFs, improving IVPD, and modifying allergen epitopes. Additionally, they enhance the techno-functional properties of bean proteins, making them more soluble, emulsifying, foaming, and gel-forming, with enhanced water and oil-holding capacities. By utilizing emerging innovative technologies, protein recovery from dry beans and the development of protein isolates can meet the demand for alternative protein sources while being eco-friendly, safe, and efficient.
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Affiliation(s)
- Renata Fialho Teixeira
- Department of Chemical Engineering and Food Engineering, UFSC, Florianópolis, SC, Brazil
| | | | - Débora de Oliveira
- Department of Chemical Engineering and Food Engineering, UFSC, Florianópolis, SC, Brazil
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Shrestha S, van 't Hag L, Haritos VS, Dhital S. Lentil and Mungbean protein isolates: Processing, functional properties, and potential food applications. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Rivera J, Siliveru K, Li Y. A comprehensive review on pulse protein fractionation and extraction: processes, functionality, and food applications. Crit Rev Food Sci Nutr 2022; 64:4179-4201. [PMID: 38708867 DOI: 10.1080/10408398.2022.2139223] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
The increasing world population requires the production of nutrient-rich foods. Protein is an essential macronutrient for healthy individuals. Interest in using plant proteins in foods has increased in recent years due to their sustainability and nutritional benefits. Dry and wet protein fractionation methods have been developed to increase protein yield, purity, and functional and nutritional qualities. This review explores the recent developments in pretreatments and fractionation processes used for producing pulse protein concentrates and isolates. Functionality differences between pulse proteins obtained from different fractionation methods and the use of fractionated pulse proteins in different food applications are also critically reviewed. Pretreatment methods improve the de-hulling efficiency of seeds prior to fractionation. Research on wet fractionation methods focuses on improving sustainability and functionality of proteins while studies on dry methods focus on increasing protein yield and purity. Hybrid methods produced fractionated proteins with higher yield and purity while also improving protein functionality and process sustainability. Dry and hybrid fractionated proteins have comparable or superior functionalities relative to wet fractionated proteins. Pulse protein ingredients are successfully incorporated into various food formulations with notable changes in their sensory properties. Future studies could focus on optimizing the fractionation process, improving protein concentrate palatability, and optimizing formulations using pulse proteins.
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Affiliation(s)
- Jared Rivera
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Kaliramesh Siliveru
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
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Wang L, Li Y, Guo Z, Wang H, Wang A, Li Z, Chen Y, Qiu J. Effect of buckwheat hull particle-size on bread staling quality. Food Chem 2022; 405:134851. [DOI: 10.1016/j.foodchem.2022.134851] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 10/31/2022] [Accepted: 11/01/2022] [Indexed: 11/07/2022]
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Machine learning predictive model for evaluating the cooking characteristics of moisture conditioned and infrared heated cowpea. Sci Rep 2022; 12:9245. [PMID: 35654984 PMCID: PMC9163166 DOI: 10.1038/s41598-022-13202-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Accepted: 05/23/2022] [Indexed: 11/22/2022] Open
Abstract
Cowpea is widely grown and consumed in sub-Saharan Africa because of its low cost and high mineral, protein, and other nutritional content. Nonetheless, cooking it takes considerable time, and there have been attempts on techniques for speeding up the cooking process without compromising its nutritious value. Infrared heating has recently been proposed as a viable way of preparing instantized cowpea grains that take a short amount of time to cook while maintaining desired sensory characteristics. Despite this, only a few studies have shown the impact of moisture, temperature, and cooking time on cooking characteristics such as bulk density, water absorption (WABS), and the pectin solubility of infrared heated cowpea precooked using this technology. Artificial neural network was used as a machine learning tool to study the effect of a prediction model on the infrared heating performance and cooking characteristics of precooked cowpea seeds. With R values of 0.987, 0.991, and 0.938 for the bulk density, WABS, and pectin solubility, respectively, the prediction model created in this study utilizing an artificial neural network (a type of machine learning) outperformed the traditional linear, 2-factor interaction, and quadratic models.
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Dry fractionation to produce functional fractions from mung bean, yellow pea and cowpea flour. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103018] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Ferreira KC, Bento JAC, Caliari M, Bassinello PZ, Berrios JDJ. Dry bean proteins: Extraction methods, functionality, and application in products for human consumption. Cereal Chem 2021. [DOI: 10.1002/cche.10514] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
| | | | - Márcio Caliari
- School of Agronomy Federal University of Goiás–UFG Goiânia Brazil
| | | | - Jose De J. Berrios
- USDA‐ARS WRRC Healthy Processed Foods Research Unit Albany California USA
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Li Y, Li M, Wang L, Li Z. Effect of particle size on the release behavior and functional properties of wheat bran phenolic compounds during in vitro gastrointestinal digestion. Food Chem 2021; 367:130751. [PMID: 34384987 DOI: 10.1016/j.foodchem.2021.130751] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2021] [Revised: 07/29/2021] [Accepted: 07/30/2021] [Indexed: 12/12/2022]
Abstract
Wheat bran is a rich source of phenolic compounds, and the health benefits of phenolic compounds depend on its bioaccessibility. The release behavior and functional properties of phenolic compounds in different particle size wheat bran during in vitro digestion were investigated. Coarse wheat bran (CWB, 1110.39 μm) was milled by airflow impact mill to produce medium wheat bran (MWB, 235.68 μm), fine wheat bran (FWB, 83.73 μm) and superfine wheat bran (SWB, 19.16 μm). The reduction in particle size increased the release of phenolic compounds, mainly ferulic acid, after digestion. The free p-coumaric acid content in SWB was nearly five times higher than that in CWB, MWB and FWB due to the complete destruction of aleurone cell walls. Moreover, SWB showed higher bioaccessible phenolic compounds content (65.51%) than CWB. The improved phenolic bioaccessibility increased the antioxidant capacities and carbohydrate-digestive enzymes inhibitory activities of SWB and significantly reduced its starch digestibility.
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Affiliation(s)
- Yang Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghuadonglu, Haidian, Beijing 100083, PR China
| | - Mengli Li
- Beijing Institute of Collaborative Innovation, No. 13, Cuihu Nanhuan Road, Haidian District, Beijing 100094, PR China
| | - Lili Wang
- Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, No. 2, Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China.
| | - Zaigui Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17, Qinghuadonglu, Haidian, Beijing 100083, PR China; Department of Nutrition and Health, China Agricultural University, No. 17, Qinghuadonglu, Haidian, Beijing 100083, PR China.
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Novel electromagnetic separation technology for the production of pea protein concentrate. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102668] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Wang L, Wang L, Wang A, Qiu J, Li Z. Inhibiting effect of superheated steam processing on milling characteristics deterioration induced by storage of common buckwheat. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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