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Techno-functional properties and allergenicity of mung bean (Vigna radiata) protein isolates from Imara and KPS2 varieties

journal contribution
posted on 2024-07-01, 03:04 authored by Tak Gun Jeremy ChinTak Gun Jeremy Chin, Thimo Ruethers, Bing Aleo Chan, Andreas Ludwig Lopata, Juan DuJuan Du

Mung bean is an increasingly cultivated legume. This study compared mung bean varieties ‘KPS2’ from Thailand (Th) and ‘Imara’ from Tanzania (T) with a focus on protein composition, allergenicity, and techno-functional properties. Two rounds alkaline-acid extraction were performed to produce mung bean protein isolate (MBPI - Th1/T1 and Th2/T2), supernatant (S) and protein-poor residue (PPR). Mass spectrometric analysis revealed high abundance of 8 s-vicilin and 11 s-legumin in MBPI and S. Extraction removed considerable amounts of the seed albumin allergen but increased the relative abundance of cupins in MBPI. Higher vicilin levels were found in Th1 samples, contributed to increased protein solubility above pH 6.5. Th formed stronger gels which were more stable at higher frequencies. In contrast, T proteins were structurally more flexible, leading to its improved foaming ability. This study provides the knowledge and methods for appropriate selection of mung bean varieties for various food applications.

History

Journal/Conference/Book title

Food Chemistry

Publication date

2024-06-26

Version

  • Post-print

Corresponding author

Du Juan du.juan@singaporetech.edu.sg

Project ID

  • 10490 (R-STR-A401-A007; R-STR-A401-A008) Automated Protein Profiling and Functional Characterization Platform

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