Evaluation of the functional properties of mung bean protein isolate for development of textured vegetable protein

• Main Authors: Brishti, Fatema Hossain, Zarei, Mohammad, Syed Muhammad, Sharifah Kharidah, Mohammad Rashedi, Ismail Fitry, Shukri, Radhiah, Saari, Nazamid
• Format: Article
• Language: English
• Published: Faculty of Food Science and Technology, Universiti Putra Malaysia 2017
• Online Access: http://psasir.upm.edu.my/id/eprint/58365/1/%2834%29.pdf; http://psasir.upm.edu.my/id/eprint/58365/; http://www.ifrj.upm.edu.my/24%20(04)%202017/(34).pdf

Mung bean is considered a ‘green pearl’ for its relatively high protein content; however, it has limited application as a raw material for industrial food products. As the potential use of mung beans relies on its protein behavior, this study characterized the functional properties of mung bean prot...