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Huang Z, Li Y, Fan M, Qian H, Wang L. Recent advances in mung bean protein: From structure, function to application. Int J Biol Macromol 2024; 273:133210. [PMID: 38897499 DOI: 10.1016/j.ijbiomac.2024.133210] [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: 04/17/2024] [Revised: 06/02/2024] [Accepted: 06/14/2024] [Indexed: 06/21/2024]
Abstract
With the surge in protein demand, the application of plant proteins has ushered in a new wave of research. Mung bean is a potential source of protein due to its high protein content (20-30 %). The nutrition, structure, function, and application of mung bean protein have always been a focus of attention. In this paper, these highlighted points have been reviewed to explore the potential application value of mung bean protein. Mung bean protein contains a higher content of essential amino acids than soybean protein, which can meet the amino acid values recommended by FAO/WHO for adults. Mung bean protein also can promote human health due to its bioactivity, such as the antioxidant, and anti-cancer activity. Meanwhile, mung bean protein also has well solubility, foaming, emulsification and gelation properties. Therefore, mung bean protein can be used as an antioxidant edible film additive, emulsion-based food, active substance carrier, and meat analogue in the food industry. It is understood there are still relatively few commercial applications of mung bean protein. This paper highlights the potential application of mung bean proteins, and aims to provide a reference for future commercial applications of mung bean proteins.
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Affiliation(s)
- Zhilian Huang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yan Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Mingcong Fan
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Haifeng Qian
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Li Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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2
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Kheto A, Sehrawat R, Gul K, Kumar L. Effect of extraction pH on amino acids, nutritional, in-vitro protein digestibility, intermolecular interactions, and functional properties of guar germ proteins. Food Chem 2024; 444:138628. [PMID: 38320335 DOI: 10.1016/j.foodchem.2024.138628] [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: 08/08/2023] [Revised: 01/13/2024] [Accepted: 01/28/2024] [Indexed: 02/08/2024]
Abstract
The chemical compositions, intermolecular interactions, and functional properties of guar germ proteins (GGP) were investigated at different extraction pH (7 to 11). The protein efficiency ratio, essential amino acid index (46.53), predicted biological value (39.02), nutritional index (42.67), and protein purity (91.69 %) were found to be highest at pH 9. The in-vitro protein digestibility of GGP sample was highest at pH 11. From SDS-PAGE, the band intensity (<10 kDa) became thinner with an increase in extraction pH from 7 to 9 and then thicker. Meanwhile, smallest particle size and weaker ionic and hydrogen bonds were found at pH 11. The β-sheet content was more dominating in GGP samples. Moreover, higher denaturation temperatures of GGP samples indicated that protein molecules had a compact tertiary structure. Furthermore, the GGP extracted at pH 7 showed better functional properties. The principal component analysis suggested that pH 9 was more suitable for isolating GGP.
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Affiliation(s)
- Ankan Kheto
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India
| | - Rachna Sehrawat
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India.
| | - Khalid Gul
- Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha 769008, India
| | - Lokesh Kumar
- Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand
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3
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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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Zhu L, Liu M, Wang Y, Zhu Z, Zhao X. Euglena gracilis Protein: Effects of Different Acidic and Alkaline Environments on Structural Characteristics and Functional Properties. Foods 2024; 13:2050. [PMID: 38998555 PMCID: PMC11240951 DOI: 10.3390/foods13132050] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2024] [Revised: 06/19/2024] [Accepted: 06/25/2024] [Indexed: 07/14/2024] Open
Abstract
Due to the growing demand for human-edible protein sources, microalgae are recognized as an economically viable alternative source of proteins. The investigation into the structural characteristics and functional properties of microalgin is highly significant for its potential application in the food industry as an alternative source of protein. In this research, we extracted protein from Euglena gracilis by using alkaline extraction and acid precipitation and investigated its structural characteristics and functional properties in different acidic and alkaline environments. The molecular weight distribution of Euglena gracilis protein (EGP), as revealed by the size exclusion chromatography results, ranges from 152 to 5.7 kDa. EGP was found to be rich in hydrophobic amino acids and essential amino acids. Fourier infrared analysis revealed that EGP exhibited higher α-helix structure content and lower β-sheet structure content in alkaline environments compared with acidic ones. EGP exhibited higher foaming properties, emulsifying activity index, solubility, free sulfhydryl, and total sulfhydryl in pH environments far from its isoelectric point, and lower fluorescence intensity (2325 A.U.), lower surface hydrophobicity, larger average particle size (25.13 µm), higher emulsifying stability index, and water-holding capacity in pH environments near its isoelectric point. In addition, X-ray diffraction (XRD) patterns indicated that different acidic and alkaline environments lead to reductions in the crystal size and crystallinity of EGP. EGP exhibited high denaturation temperature (Td; 99.32 °C) and high enthalpy (ΔH; 146.33 J/g) at pH 11.0, as shown by the differential scanning calorimetry (DSC) results. The findings from our studies on EGP in different acidic and alkaline environments provide a data basis for its potential commercial utilization as a food ingredient in products such as emulsions, gels, and foams.
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Affiliation(s)
- Laijing Zhu
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Meng Liu
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Yanli Wang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Zhunyao Zhu
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
| | - Xiangzhong Zhao
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China
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5
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Zhang S, Sun Y, Xie Q, Jiang Y, Cheng J. Effect of different salts on the foaming properties of model protein systems for infant formula. J Dairy Sci 2024; 107:2668-2680. [PMID: 37863295 DOI: 10.3168/jds.2023-24080] [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: 08/11/2023] [Accepted: 09/29/2023] [Indexed: 10/22/2023]
Abstract
This multiscale study aimed to evaluate the effects of different salts (NaCl, KCl, MgCl2, and CaCl2) on the foaming capacity (FC) and foam stability (FS) of model protein systems (MPS) for infant formula via changes in surface and structural properties. Our results showed that the FC and FS of MPS were increased with the addition of NaCl, KCl, and MgCl2, whereas CaCl2 significantly decreased FC (79.5 ± 10.6%) and increased FS (93.2 ± 2.2%). The surface hydrophobicity was increased and the net charge and surface tension were reduced after the addition of salts. Structural analysis revealed the reduction of intensity of intrinsic fluorescence spectroscopy and UV absorption, and the conversion of α-helix into β-strand, which was attributed to protein agglomeration. Additionally, MgCl2 and CaCl2 exhibited larger size and lower net charge compared with NaCl and KCl, indicating a greater ability to bind to charged amino acids and form larger aggregates. Correlation analysis indicated that FC was positively related to adsorbed protein and β-turn and negatively correlated with particle size. In addition, FS showed a positive correlation with β-strand, apparent viscosity, and zeta potential. However, it exhibited a negative correlation with β-turn, α-helix, and sulfhydryl content. These results provide a theoretical reference for further understanding of the effect of salts on the foaming properties of MPS.
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Affiliation(s)
- Siyu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuxue Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qinggang Xie
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Feihe Dairy Company, Heilongjiang 164899, China
| | - Yunqing Jiang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Zhong X, Li YQ, Sun GJ, Wang CY, Liang Y, Zhao XZ, Hua DL, Chen L, Mo HZ. Structure, functional and physicochemical properties of lotus seed protein under different pH environments. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024. [PMID: 38651728 DOI: 10.1002/jsfa.13554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/27/2024] [Revised: 03/30/2024] [Accepted: 04/23/2024] [Indexed: 04/25/2024]
Abstract
BACKGROUND The present study investigated the structure, functional and physicochemical properties of lotus seed protein (LSP) under different pH environments. The structures of LSP were characterized by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, Fourier transform infrared spectroscopy (FTIR), zeta potential, particle size distributions, free sulfhydryl and rheological properties. The functional and physicochemical properties of LSP were characterized by color, foaming property, emulsification property, solubility, oil holding capacity, water holding capacity, differential scanning calorimetry analysis and surface hydrophobicity. RESULTS LSP was mainly composed of eight subunits (18, 25, 31, 47, 51, 56, 65 and 151 kDa), in which the richest band was 25 kDa. FTIR results showed that LSP had high total contents of α-helix and β-sheet (44.81-46.85%) in acidic environments. Meanwhile, there was more β-structure and random structure in neutral and alkaline environments (pH 7.0 and 9.0). At pH 5.0, LSP had large particle size (1576.98 nm), high emulsion stability index (91.43 min), foaming stability (75.69%) and water holding capacity (2.21 g g-1), but low solubility (35.98%), free sulfhydryl content (1.95 μmol g-1) and surface hydrophobicity (780). DSC analysis showed the denaturation temperatures (82.23 °C) of LSP at pH 5.0 was higher than those (80.10, 80.52 and 71.82 °C) at pH 3.0, 7.0 and 9.0. The analysis of rheological properties showed that LSP gel had high stability and great strength in an alkaline environment. CONCLUSION The findings of the present study are anticipated to serve as a valuable reference for the implementation of LSP in the food industry. © 2024 Society of Chemical Industry.
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Affiliation(s)
- Xin Zhong
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Ying-Qiu Li
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Gui-Jin Sun
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Chen-Ying Wang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Yan Liang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Xiang-Zhong Zhao
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Dong-Liang Hua
- School of Energy and Power Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Lei Chen
- School of Energy and Power Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Hai-Zhen Mo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
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Dong SY, Li YQ, Sun X, Sun GJ, Wang CY, Liang Y, Hua DL, Chen L, Mo HZ. Structure, physicochemical properties, and biological activities of protein hydrolysates from Zanthoxylum seed. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3329-3340. [PMID: 38082555 DOI: 10.1002/jsfa.13218] [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: 06/16/2023] [Revised: 11/14/2023] [Accepted: 12/12/2023] [Indexed: 12/26/2023]
Abstract
BACKGROUND Zanthoxylum seed, as a low-cost and easily accessible plant protein resource, has good potential in the food industry. But protein and its hydrolysates from Zanthoxylum seed are underutilized due to the dearth of studies on them. This study aimed to investigate the structure and physicochemical and biological activities of Zanthoxylum seed protein (ZSP) hydrolysates prepared using Protamex®, Alcalase®, Neutrase®, trypsin, or pepsin. RESULTS Hydrolysis using each of the five enzymes diminished average particle size and molecular weight of ZSP but increased random coil content. ZSP hydrolysate prepared using pepsin had the highest degree of hydrolysis (24.07%) and the smallest molecular weight (<13 kDa) and average particle size (129.80 nm) with the highest solubility (98.9%). In contrast, ZSP hydrolysate prepared using Alcalase had the highest surface hydrophobicity and foaming capacity (88.89%), as well as the lowest foam stability (45.00%). Moreover, ZSP hydrolysate prepared using Alcalase exhibited the best hydroxyl-radical scavenging (half maximal inhibitory concentration (IC50 ) 1.94 mg mL-1 ) and ferrous-ion chelating (IC50 0.61 mg mL-1 ) activities. Additionally, ZSP hydrolysate prepared using pepsin displayed the highest angiotensin-converting enzyme inhibition activity (IC50 0.54 mg mL-1 ). CONCLUSION These data showed that enzyme hydrolysis improved the physicochemical properties of ZSP, and enzymatic hydrolysates of ZSP exhibited significant biological activity. These results provided validation for application of ZSP enzymatic hydrolysates as antioxidants and antihypertensive agents in the food or medicinal industries. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Si-Yu Dong
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Ying-Qiu Li
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Xin Sun
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Gui-Jin Sun
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Chen-Ying Wang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Yan Liang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Dong-Liang Hua
- School of Energy and Power Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Lei Chen
- School of Energy and Power Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Hai-Zhen Mo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
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Bing SJ, Liu FF, Li YQ, Sun GJ, Wang CY, Liang Y, Zhao XZ, Hua DL, Chen L, Mo HZ. The structural characteristics and physicochemical properties of mung bean protein hydrolysate of protamex induced by ultrasound. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:3665-3675. [PMID: 38158728 DOI: 10.1002/jsfa.13251] [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: 07/19/2023] [Revised: 12/19/2023] [Accepted: 12/30/2023] [Indexed: 01/03/2024]
Abstract
BACKGROUND The limited physicochemical properties (such as low foaming and emulsifying capacity) of mung bean protein hydrolysate restrict its application in the food industry. Ultrasound treatment could change the structures of protein hydrolysate to accordingly affect its physicochemical properties. The aim of this study was to investigate the effects of ultrasound treatment on the structural and physicochemical properties of mung bean protein hydrolysate of protamex (MBHP). The structural characteristics of MBHP were evaluated using tricine sodium dodecylsulfate-polyacrylamide gel electrophoresis, laser scattering, fluorescence spectrometry, etc. Solubility, fat absorption capacity and foaming, emulsifying and thermal properties were determined to characterize the physicochemical properties of MBHP. RESULTS MBHP and ultrasonicated-MBHPs (UT-MBHPs) all contained five main bands of 25.8, 12.1, 5.6, 4.8 and 3.9 kDa, illustrating that ultrasound did not change the subunits of MBHP. Ultrasound treatment increased the contents of α-helix, β-sheet and random coil and enhanced the intrinsic fluorescence intensity of MBHP, but decreased the content of β-turn, which demonstrated that ultrasound modified the secondary and tertiary structures of MBHP. UT-MBHPs exhibited higher solubility, foaming capacity and emulsifying properties than MBHP, among which MBHP-330 W had the highest solubility (97.32%), foaming capacity (200%), emulsification activity index (306.96 m2 g-1 ) and emulsion stability index (94.80%) at pH 9.0. CONCLUSION Ultrasound treatment enhanced the physicochemical properties of MBHP, which could broaden its application as a vital ingredient in the food industry. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Shu-Jing Bing
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Fen-Fang Liu
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Ying-Qiu Li
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Gui-Jin Sun
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Chen-Ying Wang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Yan Liang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Xiang-Zhong Zhao
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Dong-Liang Hua
- School of Energy and Power Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Lei Chen
- School of Energy and Power Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan, China
| | - Hai-Zhen Mo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, China
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Bing SJ, Chen XS, Zhong X, Li YQ, Sun GJ, Wang CY, Liang Y, Zhao XZ, Hua DL, Chen L, Mo HZ. Structural, functional and antioxidant properties of Lentinus edodes protein hydrolysates prepared by five enzymes. Food Chem 2024; 437:137805. [PMID: 37879156 DOI: 10.1016/j.foodchem.2023.137805] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2023] [Revised: 10/09/2023] [Accepted: 10/17/2023] [Indexed: 10/27/2023]
Abstract
The purpose of this study was to investigate structural, functional and antioxidant properties of Lentinus edodes protein hydrolysates (LEPHs) by alcalase, protamex, trypsin, papain and neutrase. Structural and functional properties were determined using gel electrophoresis, Fourier transform infrared spectroscopy, laser scattering, fluorescence spectroscopy, emulsifying properties etc. Antioxidant activities were detected by Fe2+ chelating, hydroxyl and DPPH radical scavenging assays. Enzymatic hydrolysis destroyed secondary and tertiary structures of Lentinus edodes protein, decreased its molecular weight and particle size, particularly hydrolysate prepared by alcalase with the highest hydrolytic degree (32.86 ± 0.98 %), the smallest particle (130.77 ± 1.85 nm) and molecular weight (5.86 kDa). Moreover, alcalase hydrolysate exhibited the highest emulsifying stability, the strongest hydroxyl radical scavenging activity and Fe2+ chelating ability among LEPHs. Whilst trypsin hydrolysate displayed the highest DPPH radical scavenging, foaming and fat absorption capacity. These results provided basis for LEPH as ingredients to be used for food industry.
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Affiliation(s)
- Shu-Jing Bing
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Xing-Shuo Chen
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Xin Zhong
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Ying-Qiu Li
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China.
| | - Gui-Jin Sun
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Chen-Ying Wang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Yan Liang
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Xiang-Zhong Zhao
- School of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Dong-Liang Hua
- School of Energy and Power Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Lei Chen
- School of Energy and Power Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Hai-Zhen Mo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 453003, China
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10
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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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11
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Jeong MS, Cho SJ. Effect of pH-shifting on the water holding capacity and gelation properties of mung bean protein isolate. Food Res Int 2024; 177:113912. [PMID: 38225149 DOI: 10.1016/j.foodres.2023.113912] [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: 09/13/2023] [Revised: 12/14/2023] [Accepted: 12/21/2023] [Indexed: 01/17/2024]
Abstract
In this study, alkaline pH-shifting modified the globular structure of mung bean protein isolate (MBPI) to form flexible and stretched structures. In contrast, acidic pH-shifting increased the rigidity of MBPI. The increased flexibility (at the level of the secondary structure) and newly exposed intermolecular amino acid groups induced by alkaline pH-shifting improved the water holding capacity and gelation properties of proteins. Specifically, MBPI treated at pH 12 (MP12) showed the most flexible structure and highest water holding capacity and gel formation properties (least gelation concentration). The water-holding capacity of native MBPI increased from 1.56 g/g to 4.81 g/g, and its least gelation concentration decreased from 22 % to 15 % by pH-shifting at pH 12. Furthermore, MP12 formed stronger and more elastic heat-induced gels than native MBPI. We identified significant differences in the structural properties and water holding capacity, and gelation properties of acidic and alkaline pH-shifted MBPI and investigated the gelation properties of MP12 including rheological and morphological analyses. Our findings can facilitate the use of mung beans as a protein source in a wide range of food applications, including plant-based and processed meats.
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Affiliation(s)
- Min-Soo Jeong
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon-si, Gangwon-do, Republic of Korea.
| | - Seong-Jun Cho
- Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, Kangwon National University, Chuncheon-si, Gangwon-do, Republic of Korea.
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12
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Zhang S, Hao J, Xie Q, Pi X, Peng Z, Sun Y, Cheng J. pH-induced physiochemical and structural changes of milk proteins mixtures and its effect on foaming behavior. Int J Biol Macromol 2024; 254:127838. [PMID: 37923034 DOI: 10.1016/j.ijbiomac.2023.127838] [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: 08/17/2023] [Revised: 10/18/2023] [Accepted: 10/31/2023] [Indexed: 11/07/2023]
Abstract
Milk proteins are well known to produce aerated food due to the amphiphilicity. However, milk proteins are commonly added in blends for the desirable properties in food industry. In this study, the foaming properties of milk protein mixtures (MPM), a mixtures of whey protein isolated (WPI) and milk protein concentrate (MPC), was studied through foaming capacity (FC), foam stability (FS), and foam morphology at pH 3.0-9.0. Physiochemical, structural, surface properties, and Pearson correlation analysis were measured to gain insight into foaming behavior. Results indicated that MPM showed excellent FC (113.0-114.3 %) and FS (90.7-93.0 %) at pH 6.0-9.0, and foam displayed a smaller size and uniform distribution. MPM solutions showed smaller particles, higher solubility, and lower apparent viscosity at pH 6.0-9.0, which resulted in an increase in surface pressure and adsorption rate (Kdiff), facilitating more protein absorbed to interface. To further investigate structural changes, various spectral methods were used, in which the structure of MPM was changed with pH. Correlation analysis further suggests that Kdiff and solubility positively affect the formation of foam, while free sulfhydryl and β-sheet contributed to stabilizing foams. These findings provide valuable information on MPM as ingredients for aerated foods under acidic, neutral, and alkaline conditions.
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Affiliation(s)
- Siyu Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Junli Hao
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Qinggang Xie
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; HeiLongJiang FeiHe Dairy Co., Ltd., Beijing 100015, China
| | - Xiaowen Pi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Zeyu Peng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Yuxue Sun
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Jianjun Cheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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13
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Zhu X, Li X, Liu X, Li J, Zeng XA, Li Y, Yuan Y, Teng YX. Pulse Protein Isolates as Competitive Food Ingredients: Origin, Composition, Functionalities, and the State-of-the-Art Manufacturing. Foods 2023; 13:6. [PMID: 38201034 PMCID: PMC10778321 DOI: 10.3390/foods13010006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 12/11/2023] [Accepted: 12/13/2023] [Indexed: 01/12/2024] Open
Abstract
The ever-increasing world population and environmental stress are leading to surging demand for nutrient-rich food products with cleaner labeling and improved sustainability. Plant proteins, accordingly, are gaining enormous popularity compared with counterpart animal proteins in the food industry. While conventional plant protein sources, such as wheat and soy, cause concerns about their allergenicity, peas, beans, chickpeas, lentils, and other pulses are becoming important staples owing to their agronomic and nutritional benefits. However, the utilization of pulse proteins is still limited due to unclear pulse protein characteristics and the challenges of characterizing them from extensively diverse varieties within pulse crops. To address these challenges, the origins and compositions of pulse crops were first introduced, while an overarching description of pulse protein physiochemical properties, e.g., interfacial properties, aggregation behavior, solubility, etc., are presented. For further enhanced functionalities, appropriate modifications (including chemical, physical, and enzymatic treatment) are necessary. Among them, non-covalent complexation and enzymatic strategies are especially preferable during the value-added processing of clean-label pulse proteins for specific focus. This comprehensive review aims to provide an in-depth understanding of the interrelationships between the composition, structure, functional characteristics, and advanced modification strategies of pulse proteins, which is a pillar of high-performance pulse protein in future food manufacturing.
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Affiliation(s)
- Xiangwei Zhu
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; (X.Z.)
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA;
| | - Xueyin Li
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; (X.Z.)
| | - Xiangyu Liu
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; (X.Z.)
| | - Jingfang Li
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; (X.Z.)
| | - Xin-An Zeng
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China;
| | - Yonghui Li
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA;
| | - Yue Yuan
- Center for Nanophase Materials Sciences, Oak Ridge National Laboratory, Oak Ridge, TN 37830, USA;
| | - Yong-Xin Teng
- National “111” Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, Hubei University of Technology, Wuhan 430068, China; (X.Z.)
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China;
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14
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Guo R, Liu L, Huang Y, Lv M, Zhu Y, Wang Z, Zhu X, Sun B. Effect of Na + and Ca 2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten. Food Res Int 2023; 172:113124. [PMID: 37689843 DOI: 10.1016/j.foodres.2023.113124] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2023] [Revised: 06/06/2023] [Accepted: 06/09/2023] [Indexed: 09/11/2023]
Abstract
To investigate the change of ionic strength on the gel characteristics during the processing of mung bean protein-based foods, the effects of NaCl and CaCl2 at different concentrations (0-0.005 g/mL) on the properties of mung bean protein (MBP) and wheat gluten (WG) composite protein gel were studied. The results showed that low concentration (0.001-0.002 g/mL) could significantly improve the water holding capacity (WHC), storage modulus (G') and texture properties of composite protein gel (MBP/WG), while the surface hydrophobicity (H0) and solubility were significantly decreased (P < 0.05). With the increase of ion concentration, the secondary structures of MBP/WG shifted from α-helix to β-sheet, and the fluorescence spectra also showed fluorescence quenching phenomenon. By analyzing the intermolecular forces of MBP/WG, it was found that with the addition of salt ions, the hydrogen bonds was weakened and the electrostatic interactions, hydrophobic interactions and disulfide bonds were enhanced, which in turn the aggregation behavior of MBP/WG composite protein gel was affected and larger aggregates between the proteins were formed. It could be also demonstrated that the gel network was denser due to the addition of these large aggregates, thus the gel properties of MBP/WG was improved. However, too many salt ions could disrupt the stable network structure of protein gel. This study can provide theoretical support to expand the development of new mung bean protein products.
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Affiliation(s)
- Ruqi Guo
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Linlin Liu
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Yuyang Huang
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Mingshou Lv
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Ying Zhu
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Zihan Wang
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China
| | - Xiuqing Zhu
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China.
| | - Bingyu Sun
- Department of Food Engineering, Heilongjiang Key Laboratory of Food Science and Engineering, Heilongjiang Key Laboratory of Grain Food and Comprehensive Processing, Harbin University of Commerce, Harbin 150028, Heilongjiang, China.
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15
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Masijn Q, Libberecht S, Meyfroot A, Goemaere O, Hanskens J, Fraeye I. Structure and physical stability of plant-based food gel systems: Impact of protein (mung bean, pea, potato, soybean) and fat (coconut, sunflower). Heliyon 2023; 9:e18894. [PMID: 37662792 PMCID: PMC10474361 DOI: 10.1016/j.heliyon.2023.e18894] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 07/26/2023] [Accepted: 08/02/2023] [Indexed: 09/05/2023] Open
Abstract
Despite their popularity, plant-based food gel systems (GS) sometimes have suboptimal texture compared to animal-based products. Therefore, 4 commercial plant proteins (from mung bean, pea, potato and soybean) and 2 commercial plant fats (sunflower oil and coconut fat) in 2 contents (7.5 wt% and 17.5 wt%) were evaluated towards their contribution to structure and physical stability a lean (LGS, no fat) and an emulsified GS (EGS). Generally, protein source had a larger effect on structure and physical stability than fat source and content. Unheated, GS with soybean protein showed most structure and highest physical stability. Heated till 94 °C, the structure of GS increased drastically, but EGS showed less structure than LGS, attributed to low solid fat contents (SFC), hence low rigidity, of the incorporated oil droplets at 94 °C. Cooled till 5 °C all GS showed an additional increase in structure, for GS with mung bean and pea protein accompanied with an increase in physical stability. Overall, EGS with sunflower oil showed less structure and lower stability than EGS with coconut fat, likely due to their different SFC. At 5 °C, Peak force of GS with potato protein was highest. Across protein sources, EGS displayed a higher Peak force with coconut fat than with sunflower oil, again likely due to different SFC, hence, rigidity of the oil droplets. Physical stability of GS did not vary significantly between protein sources, fat sources nor fat contents, after a freeze-thaw cycle, nor during prolonged cold storage.
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Affiliation(s)
- Quinten Masijn
- KU Leuven - Ghent, Meat Technology & Science of Protein-rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Ghent, Belgium
| | - Sophie Libberecht
- KU Leuven - Ghent, Meat Technology & Science of Protein-rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Ghent, Belgium
| | - Annabel Meyfroot
- KU Leuven - Ghent, Meat Technology & Science of Protein-rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Ghent, Belgium
| | - Olivier Goemaere
- KU Leuven - Ghent, Meat Technology & Science of Protein-rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Ghent, Belgium
| | - Jana Hanskens
- KU Leuven - Ghent, Meat Technology & Science of Protein-rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Ghent, Belgium
| | - Ilse Fraeye
- KU Leuven - Ghent, Meat Technology & Science of Protein-rich Foods (MTSP), Department of Microbial and Molecular Systems, Leuven Food Science and Nutrition Research Centre (LFoRCe), Ghent, Belgium
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16
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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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17
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Moon SH, Cho SJ. Effect of Microbial Transglutaminase Treatment on the Techno-Functional Properties of Mung Bean Protein Isolate. Foods 2023; 12:foods12101998. [PMID: 37238816 DOI: 10.3390/foods12101998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 05/09/2023] [Accepted: 05/10/2023] [Indexed: 05/28/2023] Open
Abstract
The purpose of this study was to investigate the improvement in techno-functional properties of mung bean protein isolate (MBPI) treated with microbial transglutaminase (MTG), including water- and oil-holding capacity, gelling properties, and emulsifying capacity. MBPI dispersions were incubated with MTG (5 U/g of protein substrate) at 45 °C with constant stirring for 4 h (MTM4) or 8 h (MTM8). Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that MTG treatment for different durations increased the amount of high-molecular-weight proteins in MBPI, and most of the cross-linking by MTG was terminated at 8 h. Improved water-holding capacity, gelling properties, emulsifying capacity, and stability were observed after MTG treatment, and decreased protein solubility and surface hydrophobicity were observed. Furthermore, the texture of the heat-induced gels made from MTG-treated MBPI was evaluated using a texture analyzer. MTG treatment increased the hardness, gumminess, chewiness, and adhesiveness of the heat-induced gels. Field-emission scanning electron microscopy demonstrated the enhanced hardness of the gels. This research reveals that MTG-catalyzed cross-linking may adjust the techno-functional properties of MBPI, allowing it to be used as a soy protein alternative in food products, such as plant-based and processed meats.
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Affiliation(s)
- Su-Hyeon Moon
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of Korea
| | - Seong-Jun Cho
- Department of Food Science and Biotechnology, Kangwon National University, Chuncheon 24341, Republic of Korea
- ALT LAB Co., Ltd., Chuncheon 24341, Republic of Korea
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18
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Bing SJ, Li YQ, Sun GJ, Wang CY, Liang Y, Hua DL, Chen L, Mo HZ. Effect of different acidic or alkaline environments on structural characteristics, functional and physicochemical properties of lentinus edodes protein. Process Biochem 2023. [DOI: 10.1016/j.procbio.2023.04.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
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19
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Wang RX, Li YQ, Sun GJ, Wang CY, Liang Y, Hua DL, Chen L, Mo HZ. Effect of Transglutaminase on Structure and Gelation Properties of Mung Bean Protein Gel. FOOD BIOPHYS 2023. [DOI: 10.1007/s11483-023-09784-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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20
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Lee MY, Jo YJ. Microstructural and rheological properties of heat-induced gels from mung bean protein aggregates. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01898-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/19/2023]
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21
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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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22
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Yu Y, Guan S, Li X, Sun B, Lin S, Gao F. Physicochemical and functional properties of egg white peptide powders under different storage conditions. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:732-741. [PMID: 36712210 PMCID: PMC9873857 DOI: 10.1007/s13197-022-05659-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/06/2022] [Accepted: 12/19/2022] [Indexed: 01/11/2023]
Abstract
This study aims to evaluate the effects of different storage conditions (temperature and relative humidity) on the physicochemical and functional properties of egg white peptide powders (EWPPs). The samples (EWPPs) were stored for 28 d under four conditions (4 °C, 50% RH; 4 °C, 75% RH; 25 °C, 50% RH; 25 °C, 75% RH). Results showed that storage temperature and relative humidity had a significant effect on the physicochemical and functional properties of EWPPs. The contents of antioxidant amino acids such as histidine, tyrosine, tryptophan, and lysine were reduced significantly under different storage conditions, which resulted in the decrease of the antioxidant activity of EWPPs. Circular dichroism spectroscopy analysis indicated that the secondary structure of EWPPs changed from the regular structure to the irregular coiled structure during the storage. Additionally, the hydrophobic groups of the EWPPs originally embedded inside the molecules were exposed to the surface of the molecules during the storage, which led to an aggregation of EWPPs molecule and a decrease in solubility of EWPPs. The aggregation of EWPPs molecules resulted in a decrease in emulsification, emulsification stability, foaming ability and foaming stability of the EWPPs. Therefore, different storage conditions do have an impact on the physicochemical and functional properties of EWPPs. Lower temperature and humidity storing conditions were beneficial to retain the functional property of the EWPPs.
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Affiliation(s)
- Yali Yu
- College of Food Science and Engineering, Jilin University, NO. 5333 Xi’an Road, Changchun, 130062 People’s Republic of China
| | - Shiyao Guan
- College of Food Science and Engineering, Jilin University, NO. 5333 Xi’an Road, Changchun, 130062 People’s Republic of China
| | - Xingfang Li
- College of Food Science and Engineering, Jilin University, NO. 5333 Xi’an Road, Changchun, 130062 People’s Republic of China
| | - Bingyu Sun
- College of Food Science and Engineering, Harbin Commercial University, Harbin, 130062 People’s Republic of China
| | - Songyi Lin
- College of Food Science and Engineering, Jilin University, NO. 5333 Xi’an Road, Changchun, 130062 People’s Republic of China
- School of Food Science and Technology, Engineering Research Center of Seafood of Ministry of Education, Dalian Polytechnic University, Dalian, 116034 People’s Republic of China
| | - Feng Gao
- College of Food Science and Engineering, Jilin University, NO. 5333 Xi’an Road, Changchun, 130062 People’s Republic of China
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23
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Liu FF, Li YQ, Sun GJ, Wang CY, Liang Y, Zhao XZ, He JX, Mo HZ. Influence of ultrasound treatment on the physicochemical and antioxidant properties of mung bean protein hydrolysate. ULTRASONICS SONOCHEMISTRY 2022; 84:105964. [PMID: 35231865 PMCID: PMC8885458 DOI: 10.1016/j.ultsonch.2022.105964] [Citation(s) in RCA: 27] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/28/2021] [Revised: 02/16/2022] [Accepted: 02/23/2022] [Indexed: 05/24/2023]
Abstract
This study aimed to investigate influence of ultrasonic treatment on physicochemical and antioxidant properties of mung bean protein hydrolysate (MPH). Physicochemical properties of MPH were evaluated by Tricine-SDS-PAGE, particle size distribution, fourier transform infrared spectroscopy (FTIR) and fluorescence spectroscopy, among others. Radicals scavenging activities of ABTS, hydroxyl, superoxide anion, Fe2+ chelating ability and reducing power characterized antioxidant activities of MPH. MPH contained four bands of 25.6, 12.8, 10.6 and 4.9 kDa, in which 4.9 kDa was the most abundant. Ultrasonic treatment increased the contents of aromatic and hydrophobic amino acids in MPH. Ultrasonic treatment decreased the content of α-helix of MPH and increased β-sheet and β-turn compared to MPH. MPH-546 W (ultrasonic treatment 546 W, 20 min) had the lowest average particle size (290.13 nm), zeta potential (-36.37 mV) and surface hydrophobicity (367.95 A.U.). Antioxidant activities of ultrasonicated-MPH increased with the ultrasonic power, achieving the lowest IC50 (mg/mL) of 0.1087 (ABTS), 1.796 (hydroxyl), 1.003 (superoxide anion) and 0.185 (Fe2+ chelating ability) in 546 W power. These results indicated ultrasonic treatment would be a promising method to improve the antioxidant properties of MPH, which would broaden the application scope of MPH as bioactive components in the food industry.
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Affiliation(s)
- Fen-Fang Liu
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Ying-Qiu Li
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China.
| | - Gui-Jin Sun
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Chen-Ying Wang
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Yan Liang
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Xiang-Zhong Zhao
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Jin-Xing He
- School of Food Science & Engineering, Qilu University of Technology (Shandong Academy of Sciences), No. 3501 University Road of Changqing District, Jinan 250353, China
| | - Hai-Zhen Mo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 453003, China
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