Functional properties and nutritional quality of acetylated and succinylated mung bean protein isolate

2000 ◽  
Vol 70 (1) ◽  
pp. 83-91 ◽  
Author(s):  
Tarek A El-Adawy
Keyword(s):  
Functional Properties ◽  
Mung Bean ◽  
Nutritional Quality ◽  
Protein Isolate ◽  
Bean Protein

Extraction, physicochemical characteristics and functional properties of Mung bean protein

2018 ◽  
Vol 76 ◽  
pp. 131-140 ◽  
Author(s):  
Mengxia Du ◽  
Jianhua Xie ◽  
Bin Gong ◽  
Xin Xu ◽  
Wei Tang ◽  
...  
Keyword(s):  
Functional Properties ◽  
Mung Bean ◽  
Physicochemical Characteristics ◽  
Bean Protein

scholarly journals Whole Wheat Crackers Fortified with Mixed Shrimp Oil and Tea Seed Oil Microcapsules Prepared from Mung Bean Protein Isolate and Sodium Alginate

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 202
Author(s):  
Saqib Gulzar ◽  
Krisana Nilsuwan ◽  
Navaneethan Raju ◽  
Soottawat Benjakul
Keyword(s):  
Fatty Acids ◽  
Sodium Alginate ◽  
Mung Bean ◽  
Seed Oil ◽  
Protein Isolate ◽  
Tea Seed Oil ◽  
Whole Wheat ◽  
Wide Range ◽  
Shrimp Oil ◽  
Bean Protein

Shrimp oil (SO) rich in n-3 fatty acids and astaxanthin, mixed with antioxidant-rich tea seed oil (TSO), was microencapsulated using mung bean protein isolate and sodium alginate and fortified into whole wheat crackers. SO and TSO mixed in equal proportions were emulsified in a solution containing mung bean protein isolate (MBPI) and sodium alginate (SA) at varied ratios. The emulsions were spray-dried to entrap SO-TSO in MBPI-SA microcapsules. MBPI-SA microcapsules loaded with SO-TSO showed low to moderately high encapsulation efficiencies (EE) of 32.26–72.09% and had a fair flowability index. Two selected microcapsules with high EE possessed the particle sizes of 1.592 and 1.796 µm with moderate PDI of 0.372 and 0.403, respectively. Zeta potential values were −54.81 mV and −53.41 mV. Scanning electron microscopic (SEM) images indicated that microcapsules were spherical in shape with some shrinkage on the surface and aggregation took place to some extent. Fourier transform infrared (FTIR) and differential scanning calorimetry (DSC) analyses of samples empirically validated the presence of SO-TSO in the microcapsules. Encapsulated SO-TSO showed superior oxidative stability and retention of polyunsaturated fatty acids (PUFAs) to unencapsulated counterparts during storage of 6 weeks. When SO-TSO microcapsules were fortified in whole wheat crackers at varying levels (0–10%), the crackers showed sensorial acceptability with no perceivable fishy odor. Thus, microencapsulation of SO-TSO using MBPI-SA as wall materials could be used as an alternative carrier system, in which microcapsules loaded with PUFAs could be fortified in a wide range of foods.

Nutritional quality of a spun soya-bean protein: Comparison of biological and microbiological tests

1979 ◽  
Vol 29 (1-2) ◽  
pp. 253-260 ◽  
Author(s):  
D. Hewitt ◽  
J. E. Ford ◽  
J. W. G. Porter
Keyword(s):  
Nutritional Quality ◽  
Soya Bean ◽  
Bean Protein

scholarly journals Influence of pH and temperature on the physicochemical and functional properties of Bambara bean protein isolate

Heliyon ◽  
2021 ◽  
Vol 7 (8) ◽  
pp. e07824
Author(s):  
Simon Pierre Ngui ◽  
Carine Emilienne Nyobe ◽  
Christian Bernard Bakwo Bassogog ◽  
Erasmus Nchuaji Tang ◽  
Samuel René Minka ◽  
...  
Keyword(s):  
Functional Properties ◽  
Protein Isolate ◽  
Influence Of Ph ◽  
Physicochemical And Functional Properties ◽  
Bean Protein

scholarly journals Functional Ingredients From Brassicaceae Species: Overview and Perspectives

2020 ◽  
Vol 21 (6) ◽  
pp. 1998 ◽  
Author(s):  
Daniela Ramirez ◽  
Angel Abellán-Victorio ◽  
Vanesa Beretta ◽  
Alejandra Camargo ◽  
Diego A. Moreno
Keyword(s):  
Functional Properties ◽  
Nutritional Quality ◽  
Natural Source ◽  
Future Perspectives ◽  
Functional Ingredients ◽  
Phytochemical Composition ◽  
Brassicaceae Species ◽  
Phytochemical Profile ◽  
Food Matrices

Brassicaceae vegetables are important crops consumed worldwide due to their unique flavor, and for their broadly recognized functional properties, which are directly related to their phytochemical composition. Isothiocyanates (ITC) are the most characteristic compounds, considered responsible for their pungent taste. Besides ITC, these vegetables are also rich in carotenoids, phenolics, minerals, and vitamins. Consequently, Brassica’s phytochemical profile makes them an ideal natural source for improving the nutritional quality of manufactured foods. In this sense, the inclusion of functional ingredients into food matrices are of growing interest. In the present work, Brassicaceae ingredients, functionality, and future perspectives are reviewed.

scholarly journals Improvement of glucose and lipid metabolism via mung bean protein consumption: clinical trials of GLUCODIA™ isolated mung bean protein in the USA and Canada

2018 ◽  
Vol 7 ◽  
Author(s):  
Mitsutaka Kohno ◽  
Hideo Sugano ◽  
Yuhko Shigihara ◽  
Yoshiaki Shiraishi ◽  
Takayasu Motoyama
Keyword(s):  
Insulin Resistance ◽  
Lipid Metabolism ◽  
Liver Function ◽  
Mung Bean ◽  
Protein Isolate ◽  
Soya Protein ◽  
Beneficial Effects ◽  
Glucose And Lipid Metabolism ◽  
The Mean ◽  
Bean Protein

AbstractThe aim of the present study was to confirm the effects of a commercially available mung bean protein isolate (GLUCODIA™) on glucose and lipid metabolism. The main component of GLUCODIA™ is 8S globulin, which constitutes 80 % of the total protein. The overall structure of this protein closely resembles soyabean β-conglycinin, which accounts for 20 % of total soya protein (soya protein isolate; SPI). Many physiological beneficial effects of β-conglycinin have been reported. GLUCODIA™ is expected to produce beneficial effects with fewer intakes than SPI. We conducted two independent double-blind, placebo-controlled clinical studies. In the first (preliminary dose decision trial) study, mung bean protein was shown to exert physiological beneficial effects when 3·0 g were ingested per d. In the second (main clinical trial) study, mung bean protein isolate did not lower plasma glucose levels, although the mean insulin level decreased with consumption of mung bean protein. The homeostatic model assessment of insulin resistance (HOMA-IR) values significantly decreased with mung bean protein. The mean TAG level significantly decreased with consumption of mung bean protein isolate. A significant increase in serum adiponectin levels and improvement in liver function enzymes were observed. These findings suggest that GLUCODIA™ could be useful in the prevention of insulin resistance and visceral fat accumulation, which are known to trigger the metabolic syndrome, and in the prevention of liver function decline.

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