IMPROVEMENT OF FUNCTIONAL PROPERTIES OF PLANT PROTEIN ISOLATE WITH POLYSACHARIDES
Project no. 21356 · Status: Kapanmış · 2020
Summary
In this thesis, alternative plant protein isolate was obtained from mung bean with maximum yield and conjugation with polysaccharides (apple pectin, citrus pectin, dextran, gum acacia). The effective parameters for the production of mung bean protein isolate (MPI) were optimized according to optimum extraction conditions and independent variables using the Design Expert program Response Surface Method (RSM) Central Composite Design and were determined at 38.20 °C temperature, 40.78 min. The protein yield was found to be 69.44±2.62% under extraction time, 24.79 mL/g solution/solid ratio and 8.23 pH value extraction conditions. It was determined that mung bean protein isolate contained 86.18±0.14% protein on dry matter basis. In order to conjugate the protein isolate with polysaccharides, two different processes were applied: controlled heating (60 °C, 5 days, %79 RH) and ultrasound (80 °C, 200 W, 40 min) based on the Maillard reaction. 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 conjugates. The solubility of the conjugates increased by 30.22% and their emulsifying properties increased by 46.77%. Keywords: Mung bean, protein isolate, polysaccharide, conjugation, functional properties, controlled heating, Maillard reaction, ultrasound