Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder

Brishti, Fatema Hossain; Chay, Shyan Yea; Muhammad, Kharidah; Ismail‐Fitry, Mohammad Rashedi; Zarei, Mohammad; Karthikeyan, Sivakumaran; Saari, Nazamid

doi:10.1016/j.foodres.2020.109783

Cited by 119 publications

(150 citation statements)

References 41 publications

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“…In terms of globulins, it is a high content protein in legume seeds and act as storage proteins [ 2 ]. Similar to the findings shown by Brishti and coworkers [ 24 ] (i.e., that mung bean proteins contained lower levels of globulins), the content of the globulins in split yellow peas was low, as the gel bands were relatively very light in colour.…”

Section: Resultssupporting

confidence: 88%

“…Spray-dried pea cooking water powder had a slightly higher ratio of lysine and methionine compared to pea raw cooking water (approximately 3.61 µM and 3.35 µM, respectively). As mentioned by Brishti and collaborators [ 24 ], lysine is an amino acid that is active in the occurrence of the Maillard reaction. This might explain the lower content of lysine in spray-dried powder, as spray-drying is a thermal treatment that induces the chemical reaction of amino acid and sugars in a material.…”

Section: Resultsmentioning

confidence: 99%

“…[ 16 ], lipoxygenase corresponded with the molecular weight of 99 kDa, and albumin was located around 10 to 12 kDa. The 7S and 11S globulin units were represented in protein bands around 15 kDa and 25 kDa, respectively [ 24 ]. In the gel, low molecular weight proteins such as albumin were more intense in split yellow pea cooking water samples than in split yellow pea soaking water samples.…”

Section: Resultsmentioning

confidence: 99%

“…The heat treatment and atomization of spray-drying could be the reason for the breaking down of the particles. Brishti and co-authors [ 24 ] also described that freeze-drying resulted in the highest particle size of mung bean protein isolates compared to other drying methods, such as spray-drying and oven drying. This is possibly because of the aggregation of particles during the production of ice crystals in freeze-drying [ 24 ].…”

Section: Resultsmentioning

confidence: 99%

“…Brishti and co-authors [ 24 ] also described that freeze-drying resulted in the highest particle size of mung bean protein isolates compared to other drying methods, such as spray-drying and oven drying. This is possibly because of the aggregation of particles during the production of ice crystals in freeze-drying [ 24 ]. Joshi and collaborators (2011) [ 21 ] obtained similar results in lentil protein isolates as well.…”

Section: Resultsmentioning

confidence: 99%

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Effect of Spray-Drying and Freeze-Drying on the Composition, Physical Properties, and Sensory Quality of Pea Processing Water (Liluva)

Chen

Chiu

Feng

et al. 2021

Foods

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Spray-drying and freeze-drying can extend the shelf life and improve the transportability of high-nutritional foods such as Liluva (processing water of legumes). Nonetheless, the effects of these processes on nutrition, physiochemical properties, and sensory quality are unknown. In this study, particle sizes, protein profiles, colour, and preliminary sensory profile of pea powder samples were determined by Mastersizer 3000, protein gels, chroma meter, and 9-point hedonic scale, respectively. Results indicated that no significant difference was found in the molecular weight distribution of protein bands in pea water and sensory profile after drying. Fibre content in pea water after spray-drying was higher while soluble carbohydrates and minerals were lower than those after freeze-drying. Spray-drying decreased pea water’s lysine content, particle size, redness colour, and yellowness colour, while it increased its light colour; however, freeze-drying showed the opposite results. Overall, spray-drying could be a better drying technology that can be applied to dry pea water. Further experiments are required, however, to determine the influence of drying technologies on emulsifying activity.

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Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 3 more Smart Citations

Effect of Spray-Drying and Freeze-Drying on the Composition, Physical Properties, and Sensory Quality of Pea Processing Water (Liluva)

Chen

Chiu

Feng

et al. 2021

Foods

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Dry fractionation of Australian mungbean for sustainable production of value‐added protein concentrate ingredients

Skylas,

Whiteway,

Johnson

et al. 2024

Cereal Chem

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Background and ObjectivesDry fractionation, combining milling and air classification technology, offers an economical and sustainable pathway for the processing of value‐added protein ingredients from Australia's major pulse crops. Leveraging a wider range of pulses will help meet the growing demand for plant‐based protein ingredients. This study demonstrates the efficient processing of protein concentrates from Australian mungbean, which were characterized for key nutritional properties, phytochemical constituents, protein quality, and protein secondary structure.FindingsMilling and air classification of mungbean flour resulted in protein concentrates (fine fraction) with a protein content of 62.2 g/100 g (db), reflecting a two‐fold increase in protein content compared to the original flour (p < .05). Ash, fat, dietary fiber, and free phenolic and antioxidant compounds, also co‐concentrated with protein in the fine fraction (p < .05), imparting enhanced nutritional properties with the potential to deliver health benefits. The protein quality of dry fractionated mungbean protein concentrate was compared to a commercial source of mungbean protein isolate (88 g/100 g, [db]). Amino acid scores highlighted deficiencies in sulfur‐containing amino acids, methionine, and cysteine, as well as tryptophan and threonine. In vitro protein digestibility‐corrected amino acid scores for the mungbean protein concentrate and protein isolate were 63.7% and 59.5%, respectively. SDS‐PAGE protein profiles showed no major differences in protein composition, indicating that no specific types of proteins are lost during the dry fractionation process. Fourier transform infrared analysis of protein secondary structure showed that β‐sheets were the dominant structural component, with relative percentages of 36% and 49%, for the mungbean protein concentrate and isolate, respectively.ConclusionsThere is significant potential for dry fractionation to deliver value‐added opportunities for Australian mungbean, through the production of protein concentrate ingredients with enhanced nutritional properties for use in new and existing foods.Significance and NoveltyNutritional properties, protein quality, and protein secondary structure were compared for protein concentrates and protein isolates processed from Australian‐grown mungbean. Key findings from this study will inform pulse protein processors and pulse‐based food manufacturers.

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Assessing the influence of extrusion processing on functional properties and phytochemical profiles in diverse rice bran varieties

Kumar,

Singh

2024

Cereal Chem

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Background and ObjectivesThe aims of this study were to assess the functional and phytochemical characteristics, as well as the antioxidant properties, of bran from five distinct rice varieties. Additionally, it evaluated the impact of extrusion cooking on the composition and quantity of individual phytochemicals in both free and bound states in the bran of these varieties.FindingsThe functional properties and phytochemical profiles of raw and extruded rice bran from different rice varieties differed significantly. The extrusion process significantly influenced the color, protein solubility, foaming properties, polyphenolics, and amino acid composition of rice bran. Total phenolics ranged from 3.18 to 4.80 mg GAE/g, increased by 12.6%–17% postextrusion. Similarly, total flavonoid content ranged from 15.22 to 17.37 mg RTE/100 g, with a 30%–33% increase after extrusion cooking. Throughout the extrusion process, a rise in the concentration of free phenolics accompanied by a decrease in the concentration of bound phenolics was observed.ConclusionThe study revealed the impact of extrusion cooking on the distribution of total phytochemicals, particularly phenolics and flavonoids, and the levels of antioxidant activity in free and bound phenolics, as well as amino acid composition and functional properties. The extrusion cooking increased levels of free phenolics and 2,2‐diphenyl‐1‐picrylhydrazyl activity, while bound forms decreased. Extrusion cooking variably impacted the functionality and phytochemical content of bran from different rice varieties, thus influencing their likely applications.Significance and NoveltyThis study established the foundation for producing food products using extruded rice bran, offering health benefits and meeting the growing demand in the functional food sector.

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Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder

Cited by 119 publications

References 41 publications

Effect of Spray-Drying and Freeze-Drying on the Composition, Physical Properties, and Sensory Quality of Pea Processing Water (Liluva)

Effect of Spray-Drying and Freeze-Drying on the Composition, Physical Properties, and Sensory Quality of Pea Processing Water (Liluva)

Dry fractionation of Australian mungbean for sustainable production of value‐added protein concentrate ingredients

Assessing the influence of extrusion processing on functional properties and phytochemical profiles in diverse rice bran varieties

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