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

• Main Authors: Hossain Brishti, Fatema, Chay, Shyan Yea, Muhammad, Kharidah, Ismail-Fitry, Mohammad Rashedi, Zarei, Mohammad, Karthikeyan, Sivakumaran, Saari, Nazamid
• Format: Article
• Language: English
• Published: Elsevier 2020
• Online Access: http://psasir.upm.edu.my/id/eprint/88700/1/ABSTRACT.pdf; http://psasir.upm.edu.my/id/eprint/88700/; https://www.sciencedirect.com/science/article/abs/pii/S0963996920308085

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 (Td = 157.90–15...