Natural Biopolymers

Protein colloids from Mung Bean Flour

Due to the shift of people’s dietary pattern, plant proteins are drawing increasing attention as food ingredients. However, optimal plant protein ingredients that can fulfil the wishes of consumer still are still under development. We are developing novel plant protein ingredients with high functionality (gelling, foaming etc.) starting from Mung bean flour. First we use dry fractionation to create flours enriched in protein bodies (see fig.), next we exploit the inherent tendency of plant protein for liquid-liquid phase separation to create a dispersion of highly concentrated protein droplets (see fig.) which we can heat-set into microgels. Finally we dry the microgels and study the functionality of these new protein ingredients

Contact
Qiuhuizi Yang – qiuhuizi.yang@wur.nl

Scanning Electron Microscope image of milled Mung bean. Protein bodies (PB), pieces of non-protein cell components (NP) and starch granules (SG) can be distinguished.
Light Microscope image of phase separated mung bean protein dispersion
Liquid-liquid phase separation for processing legume flours

…coming soon…

Contact
Nirzar Doshi – nirzar.doshi@wur.nl

Synergies for optimizing functionality of plant protein isolates

…coming soon…

Contact
Senna Janssen – senna.janssen@wur.nl