| abstract |
Disclosed herein is a method for producing a mung bean protein isolate having high functionality for a wide range of food applications. In some embodiments, a method for producing an isolate comprises (a) one or more from a mung bean protein source in an aqueous solution at a pH of, for example, about 6.5 to 10.0. And (b) two methods: (i) precipitating the protein from the extract at a pH close to the isoelectric point of the globulin-rich fraction, eg, at a pH of about 5.0-6.0. And / or (ii) purify the protein from the extract using at least one of fractionating and concentrating the protein from the extract using filtration such as microfiltration, ultrafiltration or ion exchange chromatography And (c) collecting one or more steps selected from recovering the purified protein isolate. [Selection figure] None |