Characteristics of sixteen mung bean cultivars and their protein isolates

• DOI: 10.1111/j.1365-2621.2010.02259.x
• Publication Date: 2010-05-26T15:13:02Z
• Authors: Wenhao Li; Chang Shu; Shuqin Yan; Qun Shen
• Keywords: Proximate

Summary Sixteen mung bean varieties were studied for their proximate composition and protein isolates’ properties. A wide range of variation was observed: crude content ranged 24.26–28.50%, fibre 3.21–4.18%, fat 0.57–1.86%, ash 3.64–4.24%, moisture 7.49–8.45% carbohydrates 54.25–58.69%, respectively. The protein, ash, in isolated proteins from 69.22% to 74.85%, 2.19% 3.04%, 0.36% 0.64% 8.20% 9.28%, functional properties analysed including water absorption capacity, oil foaming foam stability, emulsifying activity solubility, which 1.03 g −1 2.78 , 1.00 mL 3.38 33.00% 67.50%, 56.00% 20.00%, 1.77 m 2 3.30 28.7% 65.52%, Properties isolates except capacity similar most legumes’ but lower than soybean’s. Oil showed negative correlation with nitrogen solubility index.