Physico-chemical Properties of Extracted Mung Bean Protein Concentrate

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.

Download Full-text

Physico-Chemical Properties of the Flour, Protein Concentrate, and Protein Isolate of the Cupuassu (Theobroma grandiflorum Schum) Seed

Journal of Food Science ◽

10.1111/j.1750-3841.2006.00156.x ◽

2006 ◽

Vol 71 (8) ◽

pp. S573-S578 ◽

Cited By ~ 11

Author(s):

A.V. Carvalho ◽

N.H.P. García ◽

J. Amaya-Farfán

Keyword(s):

Chemical Properties ◽

Protein Isolate ◽

Protein Concentrate ◽

Theobroma Grandiflorum ◽

Flour Protein ◽

Physico Chemical

Download Full-text

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

International Journal of Environment and Climate Change ◽

10.9734/ijecc/2021/v11i330381 ◽

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.

Download Full-text