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Physicochemical and emulsifying properties of mung bean protein isolate as influenced by succinylation
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Metadata
Document Title
Physicochemical and emulsifying properties of mung bean protein isolate as influenced by succinylation
Author
Charoensuk D., Brannan R.G., Chanasattru W., Chaiyasit W.
Name from Authors Collection
Affiliations
National Center for Genetic Engineering and Biotechnology, National Science and Technology Development Agency, Pathum Thani, Thailand; School of Applied Health Science and Wellness, Ohio University, E170 Grover Center, Athens, OH, United States; Division of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani, Thailand
Type
Article
Source Title
International Journal of Food Properties
ISSN
10942912
Year
2018
Volume
21
Issue
1
Page
1633-1645
Open Access
Gold
Publisher
Taylor and Francis Inc.
DOI
10.1080/10942912.2018.1502200
Abstract
The application of mung bean protein in foods is limited due to its poor functionality. Acylation with succinic anhydride could be used to improve the functionalities of protein. In this study, the influence of the weight ratio of succinic anhydride to protein (0–0.10) on the degree of N-acylation, physicochemical properties and protein functionalities including emulsifying properties of mung bean protein isolates (MPI) were investigated. The extent of N-acylation of MPI increased as the succinic anhydride:protein ratio increased, while the ζ-potential at neutral pH decreased. In addition, succinylation had an impact on the average particle size of MPI depending on the succinic anhydride:protein ratio. Succinylation had no impact on the total and exposed free sulfhydryl groups. Moreover, the isoelectric point (pI) of the succinylated proteins shifted from pH 5 to lower pH. Succinylation increased the emulsifying activity index (EAI), while the impact on the emulsion stability index depended on the succinic anhydride:protein ratio. Thus, succinylation at low succinic anhydride:protein ratio can alter mung bean protein charge and affect physicochemical and functional properties especially emulsifying properties that could be used to increase its utilization. © 2018 Taylor & Francis Group, LLC.
Keyword
Acylation | Emulsifying properties | Mung bean protein isolate | Protein | Succinylation
Industrial Classification
Knowledge Taxonomy Level 1
Knowledge Taxonomy Level 2
Knowledge Taxonomy Level 3
Funding Sponsor
Thammasat University
License
CC BY or CC BY-NC-ND
Rights
Taylor & Francis Group
Publication Source
Scopus