Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications.
applications
functional properties
mung bean protein
nutritional value
protein modification
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
07 Nov 2023
07 Nov 2023
Historique:
revised:
28
10
2023
received:
29
05
2023
accepted:
08
11
2023
pubmed:
8
11
2023
medline:
8
11
2023
entrez:
7
11
2023
Statut:
aheadofprint
Résumé
Plant protein is rapidly becoming more of a prime interest to consumers for its nutritional and functional properties, as well as the potential to replace animal protein. In the frame of alternative protein new sources, mung bean is becoming another legume crop that could provide high quality plant protein after soybean and pea. In particular, the 8S globulins in mung bean protein have high structural similarity and homology with soybean β-conglycinin (7S globulin), with 68% sequence identity. Currently, mung bean protein has gained popularity in food industry because of its high nutritional value and peculiar functional properties. In that regard, various modification technologies have been applied to further broaden its application. Here, we provide a review of the composition, nutritional value, production methods, functional properties and modification technologies of mung bean protein. Furthermore, its potential applications in the new plant-based products, meat products, noodles, edible packaging films and bioactive compound carriers are highlighted to facilitate its utilization as an alternative plant protein, thus meeting consumer demands for high quality plant protein resources. © 2023 Society of Chemical Industry.
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : National Natural Science Foundation of China
ID : 32201940
Organisme : National Key Research and Development Program of China
ID : 2021YFD1600604
Organisme : China Agriculture Research System of MOF and MARA-Food Legumes
ID : CARS-08-G19
Organisme : Discipline construction-Food Science and Engineering
ID : SPKX-202203
Organisme : Research Foundation for Youth Scholars of Beijing Technology and Business University
ID : QNJJ2022-1
Informations de copyright
© 2023 Society of Chemical Industry.
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