Texturized mung bean protein as a sustainable food source: effects of extrusion on its physical, textural and protein quality
Despite being inexpensive and a sustainable source of plant protein, mung bean remains underutilized due to its hard-to-cook characteristics. The aim of this study is to produce texturized mung bean protein (TMBP) with desirable physical properties, through optimization of extrusion parameters deter...
| Main Authors: | , , , , , |
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| Format: | Article |
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Elsevier BV
2021
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| _version_ | 1825937555148767232 |
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| author | Hossain Brishti, Fatema Shyan, Yea Chay Muhammad, Kharidah Ismail-Fitry, Mohammad Rashedi Zarei, Mohammad Saari, Nazamid |
| author_facet | Hossain Brishti, Fatema Shyan, Yea Chay Muhammad, Kharidah Ismail-Fitry, Mohammad Rashedi Zarei, Mohammad Saari, Nazamid |
| author_sort | Hossain Brishti, Fatema |
| collection | UPM |
| description | Despite being inexpensive and a sustainable source of plant protein, mung bean remains underutilized due to its hard-to-cook characteristics. The aim of this study is to produce texturized mung bean protein (TMBP) with desirable physical properties, through optimization of extrusion parameters determined as follows: 49.33% feed moisture, 80.66 rpm screw speed and 144.57 °C barrel temperature. Under these conditions, all physical properties (expansion ratio, bulk density, rehydration ratio, water absorption capacity and degree of texturization) are desirably altered. Microstructure analysis reveals fibrous structure that is aligned along the shear flow direction in TMBP while SDS-PAGE shows partial protein unfoldment that is crucial for protein fibril formation during texturization. Amino acid profile shows high retention of amino acids after texturization. Current study successfully demonstrates the optimized production of TMBP from mung bean protein with strong potential as meat extender to serve as a healthier option compared to animal proteins.Current work is conducted on a pilot-scale basis, from initial protein extraction up to final extrusion step. This allows food industry to readily adapt the processing parameters, as detailed in current work, for customized production of texturized mung bean protein. |
| first_indexed | 2024-03-06T11:01:16Z |
| format | Article |
| id | upm.eprints-95328 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2024-03-06T11:01:16Z |
| publishDate | 2021 |
| publisher | Elsevier BV |
| record_format | dspace |
| spelling | upm.eprints-953282023-01-31T08:48:48Z http://psasir.upm.edu.my/id/eprint/95328/ Texturized mung bean protein as a sustainable food source: effects of extrusion on its physical, textural and protein quality Hossain Brishti, Fatema Shyan, Yea Chay Muhammad, Kharidah Ismail-Fitry, Mohammad Rashedi Zarei, Mohammad Saari, Nazamid Despite being inexpensive and a sustainable source of plant protein, mung bean remains underutilized due to its hard-to-cook characteristics. The aim of this study is to produce texturized mung bean protein (TMBP) with desirable physical properties, through optimization of extrusion parameters determined as follows: 49.33% feed moisture, 80.66 rpm screw speed and 144.57 °C barrel temperature. Under these conditions, all physical properties (expansion ratio, bulk density, rehydration ratio, water absorption capacity and degree of texturization) are desirably altered. Microstructure analysis reveals fibrous structure that is aligned along the shear flow direction in TMBP while SDS-PAGE shows partial protein unfoldment that is crucial for protein fibril formation during texturization. Amino acid profile shows high retention of amino acids after texturization. Current study successfully demonstrates the optimized production of TMBP from mung bean protein with strong potential as meat extender to serve as a healthier option compared to animal proteins.Current work is conducted on a pilot-scale basis, from initial protein extraction up to final extrusion step. This allows food industry to readily adapt the processing parameters, as detailed in current work, for customized production of texturized mung bean protein. Elsevier BV 2021 Article PeerReviewed Hossain Brishti, Fatema and Shyan, Yea Chay and Muhammad, Kharidah and Ismail-Fitry, Mohammad Rashedi and Zarei, Mohammad and Saari, Nazamid (2021) Texturized mung bean protein as a sustainable food source: effects of extrusion on its physical, textural and protein quality. Innovative Food Science & Emerging Technologies, 67 (14). pp. 1-11. ISSN 1466-8564 https://www.sciencedirect.com/science/article/pii/S1466856420305373?via%3Dihub 10.1016/j.ifset.2020.102591 |
| spellingShingle | Hossain Brishti, Fatema Shyan, Yea Chay Muhammad, Kharidah Ismail-Fitry, Mohammad Rashedi Zarei, Mohammad Saari, Nazamid Texturized mung bean protein as a sustainable food source: effects of extrusion on its physical, textural and protein quality |
| title | Texturized mung bean protein as a sustainable food source: effects of extrusion on its physical, textural and protein quality |
| title_full | Texturized mung bean protein as a sustainable food source: effects of extrusion on its physical, textural and protein quality |
| title_fullStr | Texturized mung bean protein as a sustainable food source: effects of extrusion on its physical, textural and protein quality |
| title_full_unstemmed | Texturized mung bean protein as a sustainable food source: effects of extrusion on its physical, textural and protein quality |
| title_short | Texturized mung bean protein as a sustainable food source: effects of extrusion on its physical, textural and protein quality |
| title_sort | texturized mung bean protein as a sustainable food source effects of extrusion on its physical textural and protein quality |
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