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

Samenvatting

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.