Present by

Mr. Prasert Techacheewapong

EFFECT OF COAGULANTS ON SOLUBILITY AND EMULSIFYING PROPERTIES OF

PROTEIN CONCENTRATES FROM MUNG BEAN AND ADZUKI BEAN

CONTENTS

Introduction

Methodology

Results and Discussion

Conclusions

Protein concentratesMinimum of 70% proteinLegumes, Cereals and Whey

Legumes Protein 18 – 26 % (d.b.)pI = 4.0 – 5.0

INTRODUCTION

INTRODUCTION

Mung bean

(Vigna radiata (L.) Wilczek)]

Adzuki bean(Vigna

augularis)

CoagulantsOrganic acid : citric acid, acetic acid and lactic acid

Inorganic acid : hydrochloric acid and sulfuric acid

INTRODUCTION

CONTENTS

Introduction

Methodology

Results and Discussion

Conclusions

PREPARATION OF PROTEIN CONCENTRATES

Mung bean or Adzuki bean Flour : Distilled

water 1:10 (w/v)

Adjusted to pH 9.5 with 1M NaOH

Centrifuged at 3,500xg for 20 min

Adjusted to pH 5.0 and 4.5

with different two coagulants

HCl

Citric acid

Centrifuged at 3,500xg for 20 min

Protein precipitate (pH 7.0)

was dried in Tray dryer

55 OC8 hr.

PREPARATION OF PROTEIN CONCENTRATES

Mung bean

HCl

HCl

Citric acid

Citric acid

MPC-HCl

Adzuki bean

MPC-CA

APC-HCl

APC-CA

Four protein concentrates were determined for their chemical composition according to the standard methods of analysis that is AOAC (2000).

CHEMICAL COMPOSITION ANALYSIS

Protein solubility: Adebowale and Lawal (2003) pH 2 – 10

Water holding capacity (WHC): Quinn and Paton (1979) pH 3.5, 5.5 and 7.5

Emulsifying properties: Pearce and Kinsella (1976) Emulsifying activity index (EAI) Emulsifying stability index (ESI)

FUNCTIONAL PROPERTIES

CONTENTS

Introduction

Methodology

Results and Discussion

Conclusions

Table 1: Chemical composition of mung bean and adzuki bean protein concentrates treated with HCl and citric acid.

CHEMICAL COMPOSITION

Chemical compositio

nMPC-HCl MPC-CA APC-HCl APC-CA

Moisture 5.17b ±0.31 5.14b ±0.29 5.83a ±0.31 5.69a ±0.11

Lipid 1.10c ±0.11 0.84c ±0.14 1.61a ±0.27 1.43a ±0.48

Protein 80.67a ±0.35 77.71b ±1.34 73.70c ±0.81 71.45d ±1.53

Ash 4.38b ±0.28 4.89a ±0.14 4.40b ±0.07 4.69a ±0.18

Carbohydrate 8.68d ±0.45 11.42c ±1.12 14.46b ±0.94 16.74a

±1.88*(a,b,c,d): Different superscript letters in the same row indicate significant difference (p≤0.05).† Carbohydrate content is calculated from 100 – (moisture – lipid – protein – ash).

PROTEIN SOLUBILITY

Figure 1. Protein solubility (%) of (a) mung bean protein concentrate and (b) adzuki bean protein concentrate treated with HCl and citric acid at pH-range 2-10.

Mung bean

Adzuki bean

80.12%

91.59%

77.40%86.36

%

Glu & Asp

Table 2: Water holding capacity of mung bean and adzuki bean protein concentrates treated with HCl and citric acid at pH 3.5, 5.5 and 7.5.

WATER HOLDING CAPACITY

sampleWHC (g water/g protein)

pH 3.5ns pH 5.5 pH 7.5

MPC-HCl 2.64b ±0.12 2.45Ab ±0.09 3.13Ca ±0.10

MPC-CA 2.53b ±0.06 2.23Bc ±0.07 2.89Da ±0.04

APC-HCl 2.73b ±0.14 2.63Ab ±0.14 3.67Aa ±0.12

APC-CA 2.65b ±0.04 2.46Ac ±0.06 3.39Ba ±0.01

*(A,B,C,D): Different superscript letters in the same column indicate significant difference (p≤0.05).*(a,b,c,d): Different superscript letters in the same row indicate significant difference (p≤0.05).*ns = no significant difference (p>0.05) in the same column.

High protein content

High protein content

Table 3: Emulsifying properties of mung bean and adzuki bean protein concentrates treated with HCl and citric acid.

EMULSIFYING PROPERTIES

sample EAI (m2/g) ESI (min)

MPC-HCl 12.36b ±0.04 135.31b ±2.50

MPC-CA 10.19c ±0.09 152.58a ±0.87

APC-HCl 13.02a ±0.50 126.00c ±2.83

APC-CA 12.41d ±0.15 135.96b ±1.90

*(a,b,c,d): Different superscript letters in the same column indicate significant difference (p≤0.05).

High Solubility

High Solubility

Flocculation and Coalescence

High protein content

High protein content

CONTENTS

Introduction

Methodology

Results and Discussion

Conclusions

Using different coagulants had a significant effect on chemical composition and functional properties of protein concentrates.

The protein precipitated with HCl exhibited higher protein content, solubility, WHC and EAI but lower ESI than those treated using citric acid.

Protein concentrates from adzuki bean showed higher solubility, WHC and EAI but lower protein content and ESI than mung bean protein concentrates.

CONCLUSIONS

Thank You For

Your Attention

Thank You For

Your Attention

PROTEIN SOLUBILITY

1% (w/v) protein solution

Adjusted to pH 2 to 10with 1M HCl or NaOH

Stirred for 1 hour

Centrifuged at 4000xg for 15 min

Protein content in supernatant

𝐏𝐫𝐨𝐭𝐞𝐢𝐧𝐬𝐨𝐥𝐮𝐛𝐢𝐥𝐢𝐭𝐲 (%)=𝐚𝐦𝐨𝐮𝐧𝐭𝐨𝐟 𝐩𝐫𝐨𝐭𝐞𝐢𝐧𝐜𝐨𝐧𝐭𝐞𝐧𝐭 𝐢𝐧𝐭𝐡𝐞𝐬𝐮𝐩𝐞𝐫𝐧𝐚𝐭𝐚𝐧𝐭𝐚𝐦𝐨𝐮𝐧𝐭𝐨𝐟 𝐩𝐫𝐨𝐭𝐞𝐢𝐧𝐜𝐨𝐧𝐭𝐞𝐧𝐭 𝐢𝐧𝐭𝐡𝐞𝐬𝐚𝐦𝐩𝐥𝐞

Lowry’s method

WATER HOLDING CAPACITY

1 g Sample 10 ml water

Adjusted to pH 3.5, 5.5 and 7.5

with 0.1 M HCl or NaOH

Centrifuged at 8200xg for 15 min

The supernatant was removed and the sample was weighed

Water holding capacity=gramof watergramof sample

EMULSIFYING PROPERTIES