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) transglutaminase modified 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;
(b) wherein said mung bean protein composition exhibits a gel strength of greater than 2% oscillation strain.
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 transglutaminase in an amount of at least or about 0.0005 up to about 0.0025% (5-25 parts per million).
4. The egg substitute of claim 1 , wherein the egg substitute comprises at least one additional ingredient selected from the group consisting of a hydrocolloid, a gum, and a phosphate.
5. 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.
6. The egg substitute of claim 1 , wherein the egg substitute further comprises a phosphate selected from the group consisting of disodium phosphate, sodium hexametaphosphate and tetrasodium pyrophosphate.
7. 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.
8. The egg substitute of claim 1 , wherein the mung bean protein composition exhibits a gel elasticity of greater than 300 Pa.
9. The egg substitute of claim 1 , wherein the mung bean protein composition comprises up to about 95% by weight mung bean protein.
10. The egg substitute of claim 9 , wherein the mung bean protein comprises at least 60% by weight of globulin protein.
11. The egg substitute of claim 10 , wherein the globulin protein comprises 8S globulin/beta conglycinin.
12. The egg substitute of claim 11 , wherein the globulin protein comprises a protein having at least 50% identity to SEQ ID NO. 1.
13. The egg substitute of claim 1 , wherein the globulin protein is 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.
14. The egg substitute of claim 13 , 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.
15. The egg substitute of claim 1 , wherein one or more compounds selected from the group consisting of allergens, anti-nutritional factors, and environmental contaminants is 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.
16. The egg substitute of claim 1 , wherein the egg substitute has reduced rancidity relative to an egg substitute prepared from unmodified mung bean protein composition.
17. The egg substitute of claim 1 , wherein the mung bean protein composition is spray dried.
18. The egg substitute of claim 1 , wherein the transglutaminase modified mung bean protein composition has a gelation temperature below 90° C.
19. The egg substitute of claim 1 , wherein the egg substitute comprises transglutaminase in an amount of at least or about 0.0005% up to about 0.0125% (5-125 parts per million).
20. The egg substitute of claim 1 , wherein the egg substitute comprises transglutaminase in an amount of at least or about 0.0005% up to about 0.5%.
21. An egg substitute comprising:
(a) a transglutaminase modified 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;
(b) wherein said mung bean protein composition exhibits a gel strength of greater than 2% oscillation strain; and
(c) wherein said mung bean protein composition is spray dried.
22. The egg substitute of claim 21 , wherein the transglutaminase modified mung bean protein composition has a gelation temperature below 90° C.
23. The egg substitute of claim 21 , wherein the egg substitute comprises transglutaminase in an amount of at least or about 0.0005% up to about 0.0125% (5-125 parts per million).
24. The egg substitute of claim 21 , wherein the egg substitute comprises transglutaminase in an amount of at least or about 0.0005% up to about 0.5%.
25. An egg substitute comprising:
(a) a transglutaminase modified mung bean protein composition, wherein the mung bean protein composition comprises a mung bean protein isolate comprising 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, and wherein the globulin protein comprises 8S and 11S globulin, and wherein the mung bean isolate precipitates at a pH greater than 5.0 and wherein said mung bean isolate exhibits a gel strength of greater than 2% oscillation strain.
26. The egg substitute of claim 25 , wherein the egg substitute comprises transglutaminase in an amount of at least or about 0.0005% up to about 0.0125% (5-125 parts per million).
27. The egg substitute of claim 25 , wherein the egg substitute comprises transglutaminase in an amount of at least or about 0.0005% up to about 0.5%.