PREPARATION AND EVALUATION OF MUNG BEAN PROTEIN ISOLATES

Authors


  • The author thanks Ms. L. Chau. M. Low. S.Y. Lung, P. Allum-Poon, and C. Procope for technical assistance and the Maple Leaf Mills. Inc., Toronto, for the use of their farinograph.

ABSTRACT

The suitable conditions established for the preparation of mung bean protein isolate (MI-I) were extraction at pH 9 and 25°C for 20 min using a 1:15 mung bean flour to solvent ratio, followed by precipitation at pH 4. MI-I had aboCt 92% protein (dry basis) and a high amount of lysine but was limiting in methionine and cystine. It had a cream color and very high solubility at pH above and below the isoelectric point. When added as a protein supplement to wheat flour, MI-I resulted in decreased dough and bread quality which can partly be offset by addition of sodium stearoyl-2-lactylate. Breads with MI-I at 10% level were acceptable and had 41% higher protein content and 73% higher PER than the unsupplemented bread. MI-l is comparable to a commercially available soy protein isolate and shows promise as a nutritional and functional ingredient in many food products.

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