Drying method induced structural and functional attributes of mungbean protein
Keywords:
Mungbean, Protein, Drying, Spray-drying, Freeze-dryingAbstract
In this study, mungbean protein (MBP) was extracted via alkaline extraction and isoelectric precipitation, and the effects of freeze-drying (FD) and spray-drying (SD) on its physicochemical, functional, rheological, thermal, and nutritional properties were analyzed. Spray-dried MBP (SDMBP) demonstrated higher solubility (72.52%), emulsifying activity (32.26%), and stability indices (34.32%), making it highly suitable for various food applications such as mayonnaise, emulsion, functional beverages, and 3-D food printing. Whereas, the freeze-dried MBP (FDMBP) exhibited higher water and oil holding capacities, making it ideal for formulations requiring moisture and fat retention, such as plant-based meat analogs, baked goods, and dairy alternatives. Structurally, FDMBP exhibited higher free sulfhydryl, total sulfhydryl, and disulfide bonds, alongside lower turbidity, reflecting better protein integrity. Thermal properties revealed denaturation temperatures of 100.9°C, 107.2°C, and 153.3°C for MBF, SDMBP, and FDMBP, respectively, with corresponding enthalpy changes of 26.03 J/g, 24.38 J/g, and 19.9 J/g. Thermogravimetric analysis (TGA) indicated degradation onset at 240°C for MBF, and 266°C for SDMBP and FDMBP, highlighting their thermal stability for high-temperature processing. All the samples exhibited shearthinning behavior, with SDMBP showing the highest viscosity and a gelation temperature of 82°C underscoring its potential for thickening and gelling applications. FDMBP’s showed higher retention of essential amino acids due to their low-temperature processing, enhancing its nutritional profile for health-focused formulations. Whereas both methods yielded high levels of aspartic and glutamic acids which are beneficial for flavor enhancement. These findings underscore the advantages of freeze-drying for nutritional preservation and spray-drying for functional enhancements.
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