Mung beans are protein and nutrient-rich legumes that belong to the legume family. Mung beans contain many important bioactive components. Mung beans are highly sustainable to grow and produce because they require no nitrogen fertilizer and use less water than other high-protein vegetables. In addition, they are grown in many parts of the world.
Given its rich nutritional profile and extensive cultivation, manufacturers have found ways to create mung bean protein, which often has a flour-like consistency. Manufacturers add mung bean protein to different foods and products to increase the nutritional content of foods or to enhance specific types of foods, such as replacing meat products.
Mungbean protein is rich in protein and contains many of the essential amino acids that we need to maintain good health. We can also easily digest mung bean protein and isolates, and preliminary studies have shown that consuming mung bean protein can help improve muscle strength.
Composition of Mungbean protein
Mung bean is a high protein plant, with a protein content of 25% to 28%, mainly containing globulin, clear protein, alcoholic protein and glutenin, with globulin and clear protein containing the most, and the amino acid pattern of clear protein is close to that of the human body, which is a high-quality natural plant protein. Different varieties of mung beans and extraction methods may lead to different protein contents. A study on the graded extraction of four types of mung bean proteins found that mung beans contain 49.1% clear protein, 23.6% globulin, 19.42% glutenin, and 7.5% alcoholic protein. The globulin content was more than 60%, clear protein 25%, glutenin about 10%, and alcoholic soluble protein was the lowest.
Functional properties of Mungbean protein
The application range of protein depends on the functional properties of protein, the better its functional properties, the wider the application range. In recent years, a large number of studies have shown that mung bean isolate protein has good solubility and foaming, certain water retention and emulsification, but poor oil absorption. The solubility of mung bean protein is better than that of soybean protein and coconut protein under the same pH change. Mung bean protein also has better foaming and foam stability.
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