Effect of Chemical Reagents on Functional Properties of Mungbean Protein Products

Authors

  • Namthip Wongpratheep Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 19000, Thailand.
  • Thanong Pukruspan Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 19000, Thailand.
  • Siree Chaiseri Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 19000, Thailand.
  • Vanee Chonhenchob Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 19000, Thailand.

Keywords:

mungbean, protein product, chemical modification, functional properties

Abstract

Mungbean protein products were modified to various degrees by succinic anhydride, acetic acid and sodium sulfite. Changes in functional properties such as nitrogen solubility, water holding capacity, oil binding capacity, foaming activity and stability, and emulsion activity and stability of modified mungbean protein products were determined. Mungbean protein products significantly decreased the nitrogen solubility and increased the water holding capacity and oil binding capacity at all levels of modification compared to untreated mungbean protein product. Foaming activity was significantly increased up to 0.2-0.4% acetic acid. Modification mungbean protein products significantly increased the emulsion activity at 0.4% succinic anhydride, 0.2-0.4% acetic acid and 0.2-0.4% sodium sulfite compared to untreated mungbean protein product.

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Published

2005-03-31

How to Cite

Namthip Wongpratheep, Thanong Pukruspan, Siree Chaiseri, and Vanee Chonhenchob. 2005. “Effect of Chemical Reagents on Functional Properties of Mungbean Protein Products”. Agriculture and Natural Resources 39 (1). Bangkok, Thailand:109-18. https://li01.tci-thaijo.org/index.php/anres/article/view/243290.

Issue

Vol. 39 No. 1 (2005): January-March

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.