Physico-chemical Properties of Extracted Mung Bean Protein Concentrate

Zar Zar Oo^1, , Thwe Linn Ko² and Soe Soe Than³

¹Industrial Chemistry Department, Yadanabon University, Mandalay, Myanmar

²Industrial Chemistry Department, University of Mandalay, Mandalay, Myanmar

³Industrial Chemistry Department, University of Yangon, Yangon, Myanmar

Cite this paper:
Zar Zar Oo, Thwe Linn Ko and Soe Soe Than. Physico-chemical Properties of Extracted Mung Bean Protein Concentrate. American Journal of Food Science and Technology. 2017; 5(6):265-269. doi: 10.12691/ajfst-5-6-7

Abstract

Many protein concentrates have been developed for providing different functional or physical properties to meet the requirement of various food systems. The main purpose of this research work was to evaluate the most refined form of protein from mung bean and to combat the problem of malnutrition. In this research work, mung bean (Vigna radiata L.) was collected from Monywa Township, Sagaing Region and nutritional values of mung bean flour like moisture content, ash content, protein content, crude fiber content, fat content and carbohydrate content were determined. The fat from mung bean flour was removed by soaking in ethanol and also by soxhlet extraction using ethanol as solvent before isolating the protein. The fat removal efficiency of these two methods was investigated. Moreover, combined effect of these two methods on the removal percentage of fat from mung bean was studied. 51.37±0.03% protein content (defatted mung bean) was obtained by soaking in ethanol solution for 16 hr and followed by soxhlet extraction (meal to solvent ratio were1:5). The morphological nature and elemental compositions of the mung bean protein concentrate were characterized by Scanning Electron Microscope (SEM), Energy Dispersive X-Ray Fluorescence (ED-XRF) spectrophotometer respectively.

Keywords:
mung bean flour soxhlet extraction protein concentrate functional properties

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