Texturized mung bean protein as a sustainable food source: techno-functionality, anti-nutrient properties, in vivo protein quality and toxicity
| Autor: | Nazamid Saari, Shyan Yea Chay, Kharidah Muhammad, Fatema Hossain Brishti, Mohammad Zarei, M R Ismail-Fitry |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
chemistry.chemical_classification Phytic acid 030109 nutrition & dietetics Net protein utilization Trypsin inhibitor food and beverages Biological value 04 agricultural and veterinary sciences General Medicine 040401 food science 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology chemistry Plant protein Casein Tannin Food science Protein quality Food Science |
| Zdroj: | Food & Function. 11:8918-8930 |
| ISSN: | 2042-650X 2042-6496 |
| DOI: | 10.1039/d0fo01463j |
| Popis: | Mung bean is gaining attention as a sustainable and economic source of plant protein. The current study evaluates the techno-functionality, anti-nutrient properties, in vivo protein quality and toxicity of texturized mung bean protein (TMBP) produced under optimized conditions. Our work successfully produces TMBP with improved techno-functionalities that are crucial for meat-based food applications, credited to retained juiciness and fat-binding ability. Alkaline extraction and extrusion significantly reduce trypsin inhibitor, phytic acid and tannin content in TMBP. An in vivo study using Sprague-Dawley rats reveals the good protein quality of TMBP, with a true protein digestibility of 99.26% resembling casein (99.36%, control protein), a net protein utilization of 63.99% and a biological value of 64.46%. The good protein quality, increased lean muscle mass along with reduced cholesterol and triglyceride secures TMBP's potential as a Protein meal replacer and dietary suplement. Non-toxicity of TMBP is confirmed by normal serum biochemical parameters and healthy organs, ascertaining the safety of alkaline extraction. The current study elucidates the production of TMBP with improved techno-functionalities (for meat-based food applications), reduced anti-nutritional factors and high quality (for weight-watchers and malnourished individuals). |
| Databáze: | OpenAIRE |
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