Functional mung bean-derived compositions
Provided herein are methods for producing a mung bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more mung bean proteins from a mung bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.
1. An egg substitute comprising:
(a) a mung bean protein composition, wherein the mung bean protein composition comprises a mung bean protein content of at least 60% by weight, wherein the mung bean protein content comprises at least 50% by weight of globulin protein, wherein the globulin protein comprises 8S and 11S globulin; a reduced oxidative enzyme activity relative to an otherwise unmodified plant source of the mung bean protein; and one or more modulated organoleptic properties that differ from the otherwise unmodified plant source of the mung bean protein; and
(b) a phosphate selected from the group consisting of disodium phosphate (DSP), sodium hexametaphosphate (SHMP), and tetrasodium pyrophosphate (TSPP);
wherein the egg substitute has one or more organoleptic properties similar to an egg and at least one functional property similar or equivalent to a corresponding functional property of an egg, wherein the at least one functional property comprises emulsification, water binding capacity, foaming, gelation, crumb density, structure forming, texture building, cohesion, adhesion, elasticity, springiness, solubility, viscosity, fat absorption, flavor binding, coagulation, leavening, aeration, creaminess, film forming property, sheen addition, shine addition, freeze stability, thaw stability, or color.
2. The egg substitute of claim 1 , wherein the egg substitute is an egg-free emulsion, egg analog, egg-free scramble, or an egg-free patty.
3. The egg substitute of claim 1 , wherein the egg substitute comprises DSP in an amount between 0.01-0.5%.
4. The egg substitute of claim 3 , wherein the egg substitute comprises DSP in an amount of at least or about 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, 0.11%, 0.12%, 0.13%, 0.14% or 0.15%; or greater than 0.15%.
5. The egg substitute of claim 1 , wherein the egg substitute comprises SHMP in an amount between 0.1% to 1.1%.
6. The egg substitute of claim 5 , wherein the egg substitute comprises SHMP in an amount of at least or about 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, or 1%; or greater than 1%.
7. The egg substitute of claim 1 , wherein the egg substitute comprises TSPP in an amount between 0.2% to 1.0%.
8. The egg substitute of claim 5 , wherein the egg substitute comprises TSPP in an amount of at least or about 0.3%, 0.4%, 0.5%, 0.7%, or 1%.
9. The egg substitute of claim 1 , wherein the egg substitute comprises one or more co-ingredients selected from the group consisting of a hydrocolloid, a gum, and transglutaminase.
10. The egg substitute of claim 1 , wherein the egg substitute is an egg-free emulsion comprising at least or about 60-85% water, at least or about 10-20% of the mung bean protein composition, and at least or about 5-15% oil or fat.
11. The egg substitute of claim 10 , wherein the egg-free emulsion further comprises transglutaminase in an amount of at least or about 0.0005-0.0025% (5-25 parts per million).
12. The egg substitute of claim 1 , wherein the modulated organoleptic properties comprise a reduction or absence in one or more of the following properties: astringent, beany, bitter, burnt, buttery, nutty, sweet, sour, fruity, floral, woody, earthy, beany, spicy, metallic, sweet, musty, grassy, green, oily, vinegary neutral and bland flavor or aromas.
13. The egg substitute of claim 1 , wherein the reduced oxidative enzymatic activity comprises a reduction of oxidization of lipids or residual lipids relative to an otherwise unmodified plant source of the mung bean protein.
14. The egg substitute of claim 1 , wherein the reduced oxidative enzymatic activity comprises a reduction in the amount of lipids or residual lipids in the mung bean protein composition relative to the amount of lipids in an otherwise unmodified plant source of the mung bean protein.
15. The egg substitute of claim 1 , wherein the reduced oxidative enzymatic activity comprises a reduction in the amount of lipoxygenase (EC 1.13.11.-) relative to an otherwise unmodified plant source of the mung bean protein.
16. The egg substitute of claim 1 , wherein the mung bean protein composition exhibits a gelation onset temperature below 90° C.
17. The egg substitute of claim 1 , wherein the mung bean protein composition exhibits a gel strength of greater than 2% oscillation strain.
18. The egg substitute of claim 1 , wherein the mung bean protein composition exhibits a gel elasticity of greater than 300 Pa.
19. The egg substitute of claim 1 , wherein the mung bean protein composition comprises up to about 95% by weight mung bean protein.
20. The egg substitute of claim 1 , wherein the mung bean protein comprises at least 60% by weight of globulin-type-protein.
21. The egg substitute of claim 1 , wherein the globulin protein comprises 8S globulin/beta conglycinin.
22. The egg substitute of claim 1 , wherein the globulin protein comprises a protein having at least 50% identity to SEQ ID NO. 1.
23. The egg substitute of claim 1 , wherein the globulin protein has been enriched in the mung bean protein composition in relation to the amount of globulin protein found in the plant source of the mung bean protein.
24. The egg substitute of claim 23 , wherein the enrichment is at least 5%, 10%, 15%, 20% or greater than 20%, in relation to the amount of globulin protein found in the plant source of the mung bean protein.
25. The egg substitute of claim 1 , wherein one or more compounds selected from the group consisting of allergens, anti-nutritional factors, and environmental contaminants has been reduced in the mung bean protein composition in relation to the amount of the one or more compounds found in the plant source of the mung bean protein composition.