Assessment of electrohydrodynamic (EHD) pretreatment effects on functional and structural properties of protein isolate from sprouted mung bean

Abstract

This study aimed to investigate the effects of electrohydrodynamic (EHD) pretreatment on the functional properties of sprouted mung bean protein isolate (SMPI).Here, the effects of EHD voltage and time on the extraction yield (EY), protein solubility (PS), water-holding capacity (WHC), oil absorption capacity (OAC), foaming capacity, and foaming stability of SMPI were evaluated. The results confirmed that the extracted SMPI at the EHD voltage of 20 kV had the highest EY, PS, WHC, OAC, and foaming properties. Furthermore, the EHD time of 40 min resulted in the production of SMPI with significantly high ES, PS, WHC, and foaming properties. The results of environmental scanning electron microscopy showed that increasing the EHD time to 40 min broke the protein cell structure. The more breaking occurs in the cell walls, the more protein extraction. Therefore, the application of EHD pretreatment as a green technique improves the functional properties of SMPI. EHD technique can be used as an applied and simple technique to improve the functional and structural properties of mung bean protein isolate in the food industry. Practical ApplicationsElectrohydrodynamic (EHD) is an environmentally friendly technique used to increase the heat and mass transfer rates in different processes. Sprout is one of the main mung bean products, an inexpensive source of proteins and nutrients for human health. In recent years, the consumption of sprouts has become more desirable due to their health benefits. Indeed, germination is a simple and effective process to transform raw seeds into useful products and enhance their nutritional quality. Moreover, germination increases the content of proteins, total dietary fiber, and phenolic compounds. Therefore, sprouts can be used as a more appropriate protein source, and it is better to extract proteins from sprouted seeds. Therefore, EHD is a green process with improved functional properties of sprouted mung bean protein isolate, which can be used as an ingredient in food products.

Techno-functional properties of quality protein maize (QPM) (Zea mays L.) protein concentrates

“…The oil holding capacity increased considerably in the nixtamalized protein concentrates, while the water holding capacity of the nixtamalized concentrates remained constant compared to the Uxmal maize concentrate, and increased compared to the non-nixtamalized and nixtamalized ChI and SB. As reported by Vahed et al (2023), water holding capacity of proteins depends on the type and amount of polar hydrophobic groups present in the protein. However, it also depends on the pore size; the smaller the pore size, the better they are distributed in the structure of the product, and the better the water molecules are held.…”

Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications

“…56,60 Moreover, a recent study showed that germination combined with electrohydrodynamic pretreatment enhanced protein extraction yields. 61 During alkali extraction, the yield of mung bean sprout protein increased from 9.10% to 33.87% when the voltage was elevated to 20 kV. A possible reason for this is that intervention with appropriate electric field strength can effectively disrupt the cell wall and facilitate nutrients release.…”

“…On the other hand, as a source of energy, the content of fats and carbohydrates decreased and the proportion of proteins increased after germination 56,60 . Moreover, a recent study showed that germination combined with electrohydrodynamic pretreatment enhanced protein extraction yields 61 . During alkali extraction, the yield of mung bean sprout protein increased from 9.10% to 33.87% when the voltage was elevated to 20 kV.…”