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 purified mung bean protein isolate comprising:
a transglutaminase-modified mung bean protein content of at least 60% by weight, wherein the purified mung bean protein isolate is modified by 0.0001% to 0.0125% transglutaminase;
a globulin-type protein content of at least 50% by weight of the plant protein;
a reduced oxidative enzyme activity relative to an otherwise unmodified source of the plant protein; and
one or more modulated organoleptic properties that differ from the otherwise unmodified source of the plant protein.
2 . The purified mung bean protein isolate of claim 1 , wherein the modulated organoleptic properties comprise a reduction or absence in one or more of the following: 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.
3 . The purified mung bean protein isolate of claim 1 , wherein the reduced oxidative enzymatic activity comprises a reduction of oxidization of lipids or residual lipids relative to an otherwise unmodified source of the mung bean protein.
4 . The purified mung bean protein isolate of claim 1 , wherein the reduced oxidative enzymatic activity comprises a reduction in the amount of lipids or residual lipids in the isolate relative to the amount of lipids in an otherwise unmodified source of the mung bean protein.
5 . The purified mung bean protein isolate 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 source of the mung bean protein.
6 . The purified mung bean protein isolate of claim 1 , wherein the purified protein isolate exhibits one or more functional properties selected from emulsification, water binding, 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/shine addition, freeze/thaw stability, and color.
7 . The purified mung bean protein isolate of claim 1 , wherein the purified protein isolate exhibits a gelation onset temperature below 90° C.
8 . The purified protein isolate of claim 1 , wherein the purified protein isolate exhibits a gel strength of greater than 2% oscillation strain.
9 . The purified mung bean protein isolate of claim 1 , wherein the purified protein isolate exhibits a gel elasticity of greater than 300 Pa.
10 . An edible composition comprising the purified mung bean protein isolate of claim 1 , wherein the composition is selected from the group consisting of a gel, a foam, an emulsion, and an aqueous solution.
11 . The purified mung bean protein isolate of claim 1 , wherein the protein isolate is substantially free of allergens.