Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder

Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder

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Mung bean is an inexpensive yet sustainable protein source. Current work compared the effects of freeze (FD), spray (SD) and oven drying (OD), on mung bean protein isolate (MBPI) produced on pilot scale. All samples showed no dissociation of protein subunits and were thermally stable (T-d = 157.90-1...

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Bibliographic Details
Main Authors: Brishti, FH (Author), Chay, SY (Author), Ismail-Fitry, MR (Author), Karthikeyan, S (Author), Muhammad, K (Author), Saari, N (Author), Zarei, M (Author)
Format: Article
Language:English
Published: 2020
Subjects:
CHICKPEA
EMULSIFYING PROPERTIES
Functional properties
Mung bean
PEA
Pilot scale extraction
Protein characterization
PURIFICATION
SPRAY
Sustainable food
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