ArticleFoods (Basel, Switzerland)2022
Study on Protein Structures of Eight Mung Bean Varieties and Freeze-Thaw Stability of Protein-Stabilized Emulsions.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- A Sustainable Approach for the Use of Plant Proteins as Functional Ingredients in Dairy Alternatives.Food science & nutrition · 2026Review
- Profiling the Nutritional, Phytochemical, and Functional Properties of Mung Bean Varieties.Foods (Basel, Switzerland) · 2025Article
- Optimization of extraction parameters of protein isolate from milk thistle seed: Physicochemical and functional characteristics.Food science & nutrition · 2024Article
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10 authors.
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Abstract
In order to evaluate the freeze-thaw stability of mung bean protein isolate (MPI)-stabilized emulsions and its relationship with protein structure, proteins of eight mung bean varieties were compared. The results revealed that MPIs prepared from all eight varieties were mainly composed of five subunit bands, with albumin and globulin content ranges of 188.4-310.3 and 301.1-492.7 mg/g total protein, respectively. Protein structural analysis revealed that random coil structure (32.34-33.51%) accounted for greater than 30% of MPI secondary structure. Meanwhile, analysis of protein properties revealed emulsifying activity index (EAI), emulsifying stability index (ESI) and flexibility value ranges of 6.735-8.598 m
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