Exploring the effect of milk protein concentrate on the physicochemical and digestive properties of fermentation-induced mung bean protein gels.

This study aimed to investigate the impact of introducing varying percentages (10-50 %) of milk protein concentrate (MPC) on the physicochemical characteristics and in vitro digestibility of fermentation-induced mung bean protein (MBP) gels. The results indicated that the storage modulus (G'), hardness, and chewiness of the MBP/MPC hybrid yogurt gel initially increased and then reduced with rising MPC levels. The MBP/MPC gel with a composition of 30 % MPC and 70 % MBP exhibited the highest G' and water-holding capacity (WHC) as well as the most uniform and dense network structure. This enhancement is primarily attributed to the MPC promoting hydrophobic interactions and hydrogen bonding among protein molecules. In contrast, when the MPC substitution exceeded 40 %, the gel quality deteriorated, characterized by delayed gel acidification, reduced storage modulus (G'), decreased WHC, and a looser network structure. Furthermore, MBP/MPC gel exhibited higher soluble protein content and peptide content compared to MBP gel. The gastrointestinal digestibility of MBP/MPC gel was higher than MBP gel. These findings would serve as a theoretical reference for the application of MBP and MPC in the development of hybrid protein gel-based yogurt.