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. A mung bean protein composition comprising:
a mung bean protein content of at least 60% by weight;
a globulin protein content of at least 50% by weight of the mung bean protein;
an ash content, wherein the ash content in the composition is less than about 10% by weight;
a carbohydrate content, wherein the carbohydrate content in the composition is less than about 10% by weight; and
a phosphate selected from the group consisting of disodium phosphate (DSP), sodium hexametaphosphate (SHMP), and tetrasodium pyrophosphate (TSPP); and wherein the protein composition has one or more organoleptic properties 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, or any combination thereof.
2. The mung bean protein composition of claim 1 , wherein the mung bean protein is modified by transglutaminase.
3. The mung bean protein composition of claim 2 , wherein said composition comprises 0.0001% to 0.01% by weight transglutaminase.
4. The mung bean protein composition of claim 2 , wherein said composition comprises 0.001% to 0.05% by weight transglutaminase.
5. The mung bean protein composition of claim 2 , wherein said composition comprises 0.0001% to 0.0125% by weight transglutaminase.
6. The mung bean protein composition of claim 1 , wherein the mung bean protein composition comprises disodium phosphate (DSP) in an amount between 0.01-0.5% by weight.
7. The mung bean protein composition of claim 1 , which exhibits at least one of the following properties:
a gelation onset temperature below 90° C.;
a gel strength of greater than 2% oscillation strain; or
a gel elasticity of greater than 300 Pa.
8. The mung bean protein composition of claim 1 , wherein the globulin protein comprises 8S globulin/beta conglycinin.
9. The mung bean protein composition of claim 1 , wherein one or more compounds selected from the group consisting of allergens, anti-nutritional factors, and environmental contaminants have 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.
10. The mung bean protein composition of claim 1 , wherein the mung bean protein content comprises at least 80% by weight.
11. The mung bean protein composition of claim 1 , wherein the mung bean protein content comprises at least 90% by weight.
12. The mung bean protein composition of claim 1 , wherein the mung bean protein content comprises at least 95% by weight.
13. The mung bean protein composition of claim 1 , wherein the mung bean protein composition comprises sodium hexamethaphosphate (SHMP) in an amount between 0.1% to 1.1% by weight.
14. The mung bean protein composition of claim 1 , wherein the mung bean protein composition comprises tetrasodium pyrophosphate (TSPP) in an amount between 0.2% to 1.0% by weight.
15. The mung bean protein composition of claim 1 , wherein the composition has a globulin protein content of at least 55%, 60%, 65%, 70%, 75%, 80% or 85% by weight of the mung bean protein.
16. The mung bean protein composition of claim 1 , wherein the composition has a globulin protein content of 60% to 80%, 65% to 85%, 70% to 90%, or 75% to 95% by weight of the mung bean protein.
17. A mung bean protein composition comprising:
a mung bean protein content of at least 60% by weight;
a globulin protein content of at least 50% by weight of the mung bean protein;
an ash content, wherein the ash content in the composition is less than about 10% by weight;
a carbohydrate content, wherein the carbohydrate content in the composition is less than about 10% by weight; and
a phosphate selected from the group consisting of disodium phosphate (DSP), sodium hexametaphosphate (SHMP), and tetrasodium pyrophosphate (TSPP); and wherein the protein composition is added to a food formulation, the composition provides one more organoleptic properties similar to an egg and provides 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, or any combination thereof, to said food formulation.