Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion

Hossain Brishti F 1 , Chay SY 1 , Muhammad K 1 , Rashedi Ismail-Fitry M 2 , Zarei M 3 , Karthikeyan S 4 Show all authors , Caballero-Briones F 5 , Saari N 6

Affiliations 

  • 1 Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
  • 2 Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia
  • 3 Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia
  • 4 Department of Physics, Dr. Ambedkar Government Arts College, Chennai, Tamil Nadu 600 039, India
  • 5 Instituto Politecnico Nacional, Materiales y Tecnologias para Energia, Salud y Medio Ambiente (GESMAT), CICATA Altamira, Km 14.5 Carretera Tampico-Puerto Industrial, 89600 Altamira, Mexico
  • 6 Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM, Serdang, Selangor, Malaysia. Electronic address: nazamid@upm.edu.my
Food Chem, 2021 May 15;344:128643.
PMID: 33246681 DOI: 10.1016/j.foodchem.2020.128643

Abstract

Mung bean protein isolate was texturized at different feed moisture contents (30.0, 49.3, and 60.0%) at a constant temperature (144.57 °C) to evaluate the changes in protein profile, solubility, thermal, structural (at secondary and tertiary levels) and rheological properties. SDS-PAGE, surface hydrophobicity, circular dichroism, FTIR spectroscopy, and fluorescence analyses revealed protein unfolding, aggregation, and structural rearrangement as a function of feed moisture content. Extrusion at 49.3% feed moisture produced texturized mung bean protein (TMBP) with favourable partial denaturation, the formation of small aggregates, improved solubility, and digestibility with strong gel forming behaviour, whereas 30.0 and 60.0% moisture content resulted in complete protein denaturation, the undesirable formation of large aggregates and weak gels. In conclusion, protein denaturation and formation of aggregates can be controlled by manipulating feed moisture content during extrusion, with 49.3% feed moisture prompting favourable partial denaturation to produce TMBP with desirable qualities for use as a vegetarian-based meat extender.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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