Tarahi Mohammad, Abdolalizadeh Leyla, Hedayati Sara
Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran.
Department of Food Science, Technology and Engineering, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran.
Food Chem. 2024 Jun 30;444:138626. doi: 10.1016/j.foodchem.2024.138626. Epub 2024 Feb 1.
The intake of plant-based proteins is rapidly growing around the world due to their nutritional and functional properties, as well as growing demand for vegetarian and vegan diets. Mung bean seeds have been traditionally consumed in Asian countries due to their unique botanical and health-promoting characteristics. In recent years, mung bean protein isolate (MBPI) has attracted much attention due to its ideal techno-functional features, such as water and oil absorption capacity, solubility, emulsifying, foaming, and thermal properties. Therefore, it can be utilized in a native or modified form in different food sectors, such as biodegradable/edible films, colloidal systems, and plant-based alternative products. This study provides a comprehensive review on the extraction methods, amino acid profile, structure, physicochemical properties, modifications, and food applications of MBPI.
由于植物性蛋白质的营养和功能特性，以及对素食和纯素饮食的需求不断增长，其在全球的摄入量正在迅速增加。由于绿豆种子具有独特的植物学特性和促进健康的特点，在亚洲国家一直有食用的传统。近年来，绿豆分离蛋白（MBPI）因其理想的技术功能特性，如水和油吸收能力、溶解性、乳化性、起泡性和热性能，而备受关注。因此，它可以以天然或改性形式应用于不同的食品领域，如可生物降解/可食用薄膜、胶体系统和植物基替代产品。本研究对MBPI的提取方法、氨基酸组成、结构、理化性质、改性及食品应用进行了全面综述。
