The comparative studies on the physicochemical properties of mung bean protein isolate–polysaccharide conjugates prepared by ultrasonic or controlled heating treatment
Makaleler > Tam Makale · 2023
Yazarlar: Seda ERSUS, Zülal Aksoy
Biocatalysis and Agricultural Biotechnology, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Scopus, 2023, cilt 50, ss 102690-102690
DOI: 10.1016/j.bcab.2023.102690
Özet
<p>Protein isolate was obtained with maximum yield from mung bean and conjugated with different polysaccharides. Production of mung bean protein isolate was optimized with the Design Expert Program, Response Surface Methodology (RSM), Central Composite Design. The optimum extraction conditions were found to be 40.78 min at 38.20 °C, the solution/solid ratio was 24.79 mL/g and the pH value was 8.23. Mung beans contain 86.18 ± 0.1 (g/100 gDM) protein, of which 69.44 ± 2.62% was extracted under optimum conditions. The conjugation process with polysaccharides was continued with the Maillard reaction. Two different treatment effects were determined over conjugation: controlled heating (60 °C, 5 days, 79% RH) and ultrasound (200 W, 80 °C, 40 min). FT-IR analysis, sodium-dodecyl-sulphate polyacrylamide (SDS-PAGE) gel electrophoresis, solubility measurement, analysis of emulsifying properties and measurement of conjugation degree analyzes were performed on the conjugates. Compared to mung bean protein isolates, the solubility of the conjugates increased by 30.22% and their emulsifying properties increased by 46.77%. </p>