Effect of Chemical Reagents on Functional Properties of Mungbean Protein Products

บทคัดย่อ

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.