Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion
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 hydr...
| Main Authors: | , , , , , , , |
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| Format: | Article |
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Elsevier BV
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/95177/ |
| _version_ | 1848862089651683328 |
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| author | Hossain Brishti, Fatema Chay, Shyan Yea Muhammad, Kharidah Mohammad Rashedi, Ismail Fitry Zarei, Mohammad Karthikeyan, Sivakumaran Caballero Briones, F. Saari, Nazamid |
| author_facet | Hossain Brishti, Fatema Chay, Shyan Yea Muhammad, Kharidah Mohammad Rashedi, Ismail Fitry Zarei, Mohammad Karthikeyan, Sivakumaran Caballero Briones, F. Saari, Nazamid |
| author_sort | Hossain Brishti, Fatema |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T13:11:29Z |
| format | Article |
| id | upm-95177 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:11:29Z |
| publishDate | 2021 |
| publisher | Elsevier BV |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-951772023-02-16T06:58:26Z http://psasir.upm.edu.my/id/eprint/95177/ Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion Hossain Brishti, Fatema Chay, Shyan Yea Muhammad, Kharidah Mohammad Rashedi, Ismail Fitry Zarei, Mohammad Karthikeyan, Sivakumaran Caballero Briones, F. Saari, Nazamid 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. Elsevier BV 2021 Article PeerReviewed Hossain Brishti, Fatema and Chay, Shyan Yea and Muhammad, Kharidah and Mohammad Rashedi, Ismail Fitry and Zarei, Mohammad and Karthikeyan, Sivakumaran and Caballero Briones, F. and Saari, Nazamid (2021) Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion. Food Chemistry, 344. pp. 1-11. ISSN 0308-8146; ESSN: 1873-7072 https://www.sciencedirect.com/science/article/pii/S030881462032505X 10.1016/j.foodchem.2020.128643 |
| spellingShingle | Hossain Brishti, Fatema Chay, Shyan Yea Muhammad, Kharidah Mohammad Rashedi, Ismail Fitry Zarei, Mohammad Karthikeyan, Sivakumaran Caballero Briones, F. Saari, Nazamid Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion |
| title | Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion |
| title_full | Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion |
| title_fullStr | Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion |
| title_full_unstemmed | Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion |
| title_short | Structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion |
| title_sort | structural and rheological changes of texturized mung bean protein induced by feed moisture during extrusion |
| url | http://psasir.upm.edu.my/id/eprint/95177/ http://psasir.upm.edu.my/id/eprint/95177/ http://psasir.upm.edu.my/id/eprint/95177/ |