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Physicochemical and chemical properties of mung bean protein isolate affected by the isolation procedure

The effects of different mung bean protein isolation methods on the chemical composition, the physicochemical properties, and selected antinutritional factors of mung bean protein isolates were investigated. Six protein isolates were prepared by isoelectric precipitation at different extraction pH l...

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Autores principales: Wintersohle, Christina, Kracke, Inola, Ignatzy, Laura Melanie, Etzbach, Lara, Schweiggert-Weisz, Ute
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10494313/
https://www.ncbi.nlm.nih.gov/pubmed/37701634
http://dx.doi.org/10.1016/j.crfs.2023.100582
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author Wintersohle, Christina
Kracke, Inola
Ignatzy, Laura Melanie
Etzbach, Lara
Schweiggert-Weisz, Ute
author_facet Wintersohle, Christina
Kracke, Inola
Ignatzy, Laura Melanie
Etzbach, Lara
Schweiggert-Weisz, Ute
author_sort Wintersohle, Christina
collection PubMed
description The effects of different mung bean protein isolation methods on the chemical composition, the physicochemical properties, and selected antinutritional factors of mung bean protein isolates were investigated. Six protein isolates were prepared by isoelectric precipitation at different extraction pH levels (pH 8 and 9), by micellization, and by hybrid isolation at varying salt concentrations (0.25 M, 0.50 M, 0.75 M). The extraction conditions affected the amount of antinutritive compounds of the isolates. Compared to mung bean flour, micellization reduced phytic acid content by approximately 48% and trypsin inhibitor activity by around 88%. The remaining phytic acid concentration of the isolates influenced their re-solubility, particularly under acidic conditions. The protein isolates exhibited significant differences in surface hydrophobicity and thermal characteristics, indicating structural modifications caused by the extraction methods. Micellization and extraction at pH 8 were identified as mildest isolation methods, as evidenced by the highest enthalpy values. SDS-PAGE analysis demonstrated an enrichment of globulins and comparable protein profiles among the isolates, suggesting that the observed differences arise from conformational changes rather than variations in protein composition. The product yield in protein extraction from mung beans ranged from 8% to 19%, emphasizing the importance of enhancing overall extraction efficiency or exploring the utilization of by-products obtained during the protein isolation process.
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spelling pubmed-104943132023-09-12 Physicochemical and chemical properties of mung bean protein isolate affected by the isolation procedure Wintersohle, Christina Kracke, Inola Ignatzy, Laura Melanie Etzbach, Lara Schweiggert-Weisz, Ute Curr Res Food Sci Research Article The effects of different mung bean protein isolation methods on the chemical composition, the physicochemical properties, and selected antinutritional factors of mung bean protein isolates were investigated. Six protein isolates were prepared by isoelectric precipitation at different extraction pH levels (pH 8 and 9), by micellization, and by hybrid isolation at varying salt concentrations (0.25 M, 0.50 M, 0.75 M). The extraction conditions affected the amount of antinutritive compounds of the isolates. Compared to mung bean flour, micellization reduced phytic acid content by approximately 48% and trypsin inhibitor activity by around 88%. The remaining phytic acid concentration of the isolates influenced their re-solubility, particularly under acidic conditions. The protein isolates exhibited significant differences in surface hydrophobicity and thermal characteristics, indicating structural modifications caused by the extraction methods. Micellization and extraction at pH 8 were identified as mildest isolation methods, as evidenced by the highest enthalpy values. SDS-PAGE analysis demonstrated an enrichment of globulins and comparable protein profiles among the isolates, suggesting that the observed differences arise from conformational changes rather than variations in protein composition. The product yield in protein extraction from mung beans ranged from 8% to 19%, emphasizing the importance of enhancing overall extraction efficiency or exploring the utilization of by-products obtained during the protein isolation process. Elsevier 2023-08-29 /pmc/articles/PMC10494313/ /pubmed/37701634 http://dx.doi.org/10.1016/j.crfs.2023.100582 Text en © 2023 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Research Article
Wintersohle, Christina
Kracke, Inola
Ignatzy, Laura Melanie
Etzbach, Lara
Schweiggert-Weisz, Ute
Physicochemical and chemical properties of mung bean protein isolate affected by the isolation procedure
title Physicochemical and chemical properties of mung bean protein isolate affected by the isolation procedure
title_full Physicochemical and chemical properties of mung bean protein isolate affected by the isolation procedure
title_fullStr Physicochemical and chemical properties of mung bean protein isolate affected by the isolation procedure
title_full_unstemmed Physicochemical and chemical properties of mung bean protein isolate affected by the isolation procedure
title_short Physicochemical and chemical properties of mung bean protein isolate affected by the isolation procedure
title_sort physicochemical and chemical properties of mung bean protein isolate affected by the isolation procedure
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10494313/
https://www.ncbi.nlm.nih.gov/pubmed/37701634
http://dx.doi.org/10.1016/j.crfs.2023.100582
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