PhD defence

Functionalities of mildly extracted mung bean proteins: From mung bean seeds to a highly functional plant-based protein ingredient

PhD candidate Evelen Q (Evelen) Yang MSc
Promotor prof.dr. E (Erik) van der Linden
dr. P (Paul) Venema
External promotor Dr Renko de Vries
Organisation Wageningen University, Physics and Physical Chemistry of Foods
Date

Fri 31 March 2023 13:30 to 15:00

Venue Omnia, building number 105
Hoge Steeg 2
105
6708 PH Wageningen
+31 (0) 317 - 484500
Room Auditorium

Summary

We showed that the functionalities of mung bean protein can be tuned over a wide range of applicability by adjusting fractionation and processing methods leading to a different mung bean protein fractions. In particular, dry fractionation followed by simple coacervation is a promising route towards plant-derived ingredients. This route is also more sustainable than the traditional processing methods. Subsequent gelation of the coacervate droplets into Mung Bean Protein Colloid Mixtures (MPCM), results in a mildly purified Mung Bean protein ingredient that is highly functional and suitable e.g. for plant protein-fortified beverages.