Stability and Gastrointestinal Digestion Behavior of A Mung Bean Protein-based Emulsion
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Abstract:
To expand its application in emulsion systems, changes in protein structure, surface hydrophobicity, and adsorption behavior at the oil–water interface of mung bean protein were systematically explore using soybean protein as the control. In addition, the stability and gastrointestinal digestion behavior of the stabilized oil-water emulsion of mung bean protein were assessed before and after heat treatment. Surface hydrophobicity measurement combined with surface tension analysis showed that the surface hydrophobicity of mung bean protein increased from 4 870.80 to 9 482.50 and its diffusion rate at the oil-water interface increased from 0.33 to 0.45 mN·m-1·s-0.5 after heat-moisture treatment at 120 ℃ for 20 min, suggesting that the heat-treated mung bean protein showed higher interfacial activity at the oil-water interface. At 6% concentration, the stabilized oil-water emulsion of heat-treated mung bean protein showed higher thermal and physical stability than the soybean protein. Similar to soybean protein, the heat-treated mung bean protein exhibited excellent gastrointestinal digestive characteristics, primarily manifested as rapid protein digestion, and emulsion droplets exhibited a certain degree of aggregation behavior during gastric digestion. These results suggest that heat-treated mung bean protein has great potential for application in plant-based food emulsions.
