Effect of ultrasound treatment on the wet heating Maillard reaction between mung bean [Vigna radiate(L.)] protein isolates and glucose and on structural and physico-chemical properties of conjugates

2015 ◽  
Vol 96 (5) ◽  
pp. 1532-1540 ◽  
Author(s):  
Zhongjiang Wang ◽  
Feifei Han ◽  
Xiaonan Sui ◽  
Baokun Qi ◽  
Yong Yang ◽  
...  
Keyword(s):  
Maillard Reaction ◽  
Mung Bean ◽  
Chemical Properties ◽  
Ultrasound Treatment ◽  
Protein Isolates ◽  
L Protein ◽  
Vigna Radiate ◽  
Physico Chemical

Isolation and Physico-chemical Characterization of Mung Bean Starches

2008 ◽  
Vol 4 (1) ◽  
Author(s):  
El-Sayed Ali Abdel-Rahman ◽  
Fawzy A El-Fishawy ◽  
Mohamed A El-Geddawy ◽  
Tomas Kurz ◽  
Mohamed N El-Rify
Keyword(s):  
Mung Bean ◽  
Chemical Properties ◽  
Chemical Characterization ◽  
Mean Value ◽  
Starch Granules ◽  
Swelling Power ◽  
Irregular Shapes ◽  
Physico Chemical ◽  
Mung Bean Starch ◽  
Total Seed

The starch yields from both whole (MSI1) and decorticated mung bean seeds (MSI2) were 26.00 and 30.50% on total seed basis and 64.40 and 75.55% of total starch. Chemical analysis of the starch isolates i.e. MSI1 and MSI2 showed that they contained 9.00 and 8.90% moisture, 0.76 and 0.80% protein, 0.05 and 0.09% oil and 0.20 and 0.13% ash , respectively. The results also indicated that the purity of starch isolates was high. Microscopic examination (400X) showed that most mung bean starch granules had irregular shapes, which varied from oval, round to bean-shaped. Mung bean starch granule size varied from 7.65-33.15 µm with mean value at 20.40 µm. Studying the physico-chemical properties of mung bean starch indicated that the gelatinization temperature range was 65-69-75°C at initial, midpoint and final gelatinization of starch granules. Mung bean starch had a considerably lower degree of syneresis than other legume starches. Moreover, gel consistency decreased as starch concentration was increased. Viscosity of mung bean starch was high indicating that it had higher resistance to swelling and rupture than did cereal starches. The results indicated that the swelling power and solubility of the starch increased with increasing temperature. In addition, the solubility percentage increased, but non-linearly, with increasing swelling power.

scholarly journals Effect of Sprouting on the Physico-Chemical Properties of Mung Bean Seeds

2021 ◽  
pp. 108-114
Author(s):  
Manne Hemanth Kumar ◽  
Kodidhala Vaishnavi ◽  
Surojit Sen ◽  
Sunayana Rathi
Keyword(s):  
Mung Bean ◽  
Seed Quality ◽  
Average Length ◽  
Germination Rate ◽  
Chemical Properties ◽  
Dry Weight ◽  
Sprout Length ◽  
Physico Chemical ◽  
Swelling Capacity ◽  
Length Width

The physico-chemical properties of seed are significant in designing equipment, marketing for evaluating seed quality. In this context, physico-chemical properties of three varieties of mung bean seeds, physical properties and germination properties during the sprouting period were evaluated. The average length, width and thickness were 4.64 mm, 3.64 mm and 3.26 mm at moisture content 10.70% on a dry weight basis. Hydration capacity ranged from 0.041 to 0.050 g/seed and hydration index ranged from 0.921 to 1.062, whereas swelling capacity ranged from 0.035 to 0.045 ml/seed and swelling index ranged from 0.927 to 1.447. Maximum sprout length and the germination rate were recorded in the variety SGC-20 at 96 h germination period as 45.56 mm and 96.67% respectively followed by the variety SGC-16 while IPM-02-3 reported lower sprout length and germination rate. Hence, the variety SGC-20 is best for consumption as sprouts among the three varieties.

scholarly journals Effects of Aronia polyphenols on the physico-chemical properties of whey, soy, and pea protein isolate dispersions

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Mackenzie M. Hansen ◽  
Richard W. Hartel ◽  
Yrjö H. Roos
Keyword(s):  
Physical Properties ◽  
Protein Structures ◽  
Chemical Properties ◽  
Protein Isolate ◽  
Particle Sizes ◽  
Similar Extent ◽  
Protein Isolates ◽  
Pea Protein ◽  
Practical Applications ◽  
Physico Chemical

Abstract Bioactive compounds including polyphenols (PP) have been observed to naturally form non-covalent complexation interactions with proteins under mild pH and temperature conditions, affecting protein structures and functionality. Previously, addition of Aronia berry PP to liquid dispersions containing whey protein isolate (WPI) and sucrose was found to alter characteristics including viscosity, surface tension, and particle sizes, with changes being attributed to protein-PP interactions. In this study we aimed to investigate whether Aronia PP would interact with soy and pea protein isolates (SPI and PPI, respectively) to a similar extent as with WPI in liquid protein-sucrose-PP mixtures. We hypothesized that formulations containing PPI (comprised of larger proteins) and hydrolyzed SPI (containing more carboxyl groups) may exhibit increased viscosities and decreased aggregate sizes due to enhanced protein-PP interactions. Concentrated liquid dispersions of varied ratios of protein to sucrose contents, containing different protein isolates (WPI, SPI, and PPI), and varied Aronia PP concentrations were formulated, and physical properties were evaluated to elucidate the effects of PP addition. PP addition altered physical characteristics differently depending on the protein isolate used, with changes attributed to protein-PP interactions. SPI and PPI appeared to have higher propensities for PP interactions and exhibited more extensive shifts in physical properties than WPI formulations. These findings may be useful for practical applications such as formulating products containing fruit and proteins to obtain desirable sensory attributes. Graphical abstract

Activity and Physico Chemical Properties of Trypsin Inhibitor in Bruchid-Resistant Mung Bean

2017 ◽  
Vol 43 (11) ◽  
pp. 1696
Author(s):  
Yan-Ping FAN ◽  
Yao-Wen ZHANG ◽  
Xue-Ying ZHAO ◽  
Xian-Hong ZHANG
Keyword(s):  
Trypsin Inhibitor ◽  
Mung Bean ◽  
Chemical Properties ◽  
Physico Chemical
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