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

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

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Mung bean is an inexpensive yet sustainable protein source. Current work compared the effects of freeze (FD), spray (SD) and oven drying (OD), on mung bean protein isolate (MBPI) produced on pilot scale. All samples showed no dissociation of protein subunits and were thermally stable (Td = 157.90–15...

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Bibliographic Details
Main Authors: Brishti, F.H (Author), Chay, S.Y (Author), Ismail-Fitry, M.R (Author), Karthikeyan, S. (Author), Muhammad, K. (Author), Saari, N. (Author), Zarei, M. (Author)
Format: Article
Language:English
Published: Elsevier Ltd, 2020
Subjects:
Characteristic peaks
desiccation
Desiccation
Drying
Emulsification
Fabaceae
Finite difference method
Fourier transform infrared spectroscopy
Functional properties
Gelation
Gelation temperature
Morphological study
Mung bean
Oil absorption capacity
Oils and fats
Particle size
Particle size analysis
Physicochemical properties
Pilot scale extraction
powder
Powders
Protein characterization
Protein solubility
Proteins
Rheological analysis
Rheological property
Secondary structures
solubility
Solubility
Sustainable food
Vigna
Water absorption
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