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

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

vr 31 maart 2023 13:30 tot 15:00

Locatie Omnia
Zaal/kamer Auditorium


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.