Promjeen Kanokwan, Phongthai Suphat, Singh Kanjana, Chaisan Worrapob, Pakakaew Peeraporn, Srichairatanakool Somdet, Samakradhamrongthai Rajnibhas Sukeaw, Utama-Ang Niramon
Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.
Division of Food Science and Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand.
Foods. 2025 Jul 13;14(14):2459. doi: 10.3390/foods14142459.
Mung bean is a rich protein source, but its native form has limited solubility and functionality for food applications. As a promising agro-based crop, mung bean offers a sustainable alternative to traditional protein sources, especially in regions with limited access to resources. This study optimized mung bean protein hydrolysate (MBPH) production using response surface methodology (RSM), investigating the effects of alcalase concentration (2-7%) and hydrolysis time (2-7 h) on its physicochemical and functional properties. The results showed that an alcalase concentration of 5.88% and a hydrolysis duration of 3.56 h were the optimal conditions, resulting in a degree of hydrolysis of approximately 33.09%. Under these conditions, MBPH contained 79.33 ± 0.62% protein and a molecular weight distribution of 45.57% and 47.29% at 1.1-10 kDa and <10 kDa, respectively. Additionally, MBPH exhibited strong antioxidant activity, improved foam capacity, and enhanced solubility, making it a valuable ingredient for sustainable food production and promoting equitable access to nutritious functional ingredients.
绿豆是一种丰富的蛋白质来源，但其天然形式在食品应用中的溶解度和功能有限。作为一种有前景的农作物，绿豆为传统蛋白质来源提供了可持续的替代选择，特别是在资源获取有限的地区。本研究采用响应面法（RSM）优化了绿豆蛋白水解物（MBPH）的生产，研究了碱性蛋白酶浓度（2%-7%）和水解时间（2-7小时）对其理化性质和功能特性的影响。结果表明，碱性蛋白酶浓度为5.88%、水解时间为3.56小时是最佳条件，水解度约为33.09%。在此条件下，MBPH的蛋白质含量为79.33±0.62%，分子量分布在1.1-10 kDa和<10 kDa时分别为45.57%和47.29%。此外，MBPH表现出较强的抗氧化活性、改善的泡沫能力和增强的溶解性，使其成为可持续食品生产和促进公平获取营养功能性成分的宝贵成分。
