Electrohydrodynamic (EHD) –assisted extraction of protein from mung bean (Vigna radiate L.) sprout: Effect of solid to solvent ratio on the functional properties

Subject Areas : Journal of Medicinal Herbs, "J. Med Herb" (Formerly known as Journal of Herbal Drugs or J. Herb Drug)

Shohreh Vahed ¹ ()
Hossein Abbas Tabar Ahangar ² ()
Moloud Nourani ³ ()
Somayeh Taghian Dinani ⁴ ()
Mojtaba Nasr-Esfahani ⁵ ()

Received: 2022-08-28 Accepted : 2023-01-05 Published : 2023-02-20

Keywords: Protein, Functional properties, Mung bean sprout, EHD, Solid to solvent ratio,

Abstract :

Background & Aim: Mung bean knwn as a traditional food which has been used both as nutritional food and herbal medicine over 2000 years. Mung bean sprouts are one of the most commonly used bean sprouts and considered an as appropriate source for the extraction of highly valuable proteins.Experimental: In this study, the effect of different solid to solvent ratios (1:5, 1:10, 1:15 and 1:20 g/mL in electrohydrodynamic (EHD)-assisted extraction on the extraction yield and functional characteristics of sprouted mung bean protein isolate (SMPI) was evaluated. In addition, the structural and thermal properties of SMPI were investigated using Fourier transform infrared spectroscopy (FTIR), and differential scanning calorimetry (DSC), respectively.Results: The highest protein extraction yield, protein solubility (PS), oil absorption capacity (OAC), foaming capacity (FC) and foaming stability (FS) were obtained in the solid to solvent ratio of 1:20 g/mL. The results of FTIR showed that in the solid to solvent ratio of 1:20, the α-helix structure in SMPI decreased and transformed to random coil structure, leading to increased protein solubility. According to the DSC analysis, the highest denaturation temperature and protein stability were attributed to the solid-to-solvent ratio of 1:20 due to higher water content.Recommended applications/industries: The present results indicated that EHD pretreatment with the solid to solvent ratio of 1:20 could improve the functional properties of SMPI and EHD-assisted extracted SMPI could be considered as a potential nutraceutical or ingredient of functional and health-promoting foods.

References:

AOAC. 1995. Official methods of analysis. 16th ed. Washington, DC, USA; Association of Official Analytical Chemists.

Bamdad, F., Dokhani, S., and Keramat, J. 2009. Functional assessment and subunit constitution of Lentil (lens culinaris) proteins during Germination. International Journal of Agriculture and Biology, 11(6): 690–694.

Barba, F. J., Boussetta, N., and Vorobiev, E. 2015. Emerging technologies for the recovery of isothiocyanates, protein and phenolic compounds from rapeseed and rapeseed press-cake: Effect of high voltage electrical discharges. Innovative Food Science and Emerging Technologies, 31: 67–72.

Barth, A. 2007. Infrared spectroscopy of proteins. Biochimica et Biophysica Acta - Bioenergetics, 1767(9): 1073–1101.

Cevallos-Casals, B. A., and Cisneros-Zevallos, L. 2010. Impact of germination on phenolic content and antioxidant activity of 13 edible seed species. Food Chemistry, 119(4): 1485–1490.

 Carbonaro, M., Maselli, P., and Nucara, A. 2015. Structural aspects of legume proteins and nutraceutical properties. Food Research International, 76(P1): 19-30.

Chen, Z., Wang, J., Liu, W., and Chen, H. (2017). Physicochemical characterization, antioxidant and anticancer activities of proteins from four legume species. Journal of Food Science and Technology, 544: 964–972.

 Du, M., Xie, J., Gong, B., Xu, X., Tang, W., Li, X., Li, C., and Xie, M. 2018. Extraction, physicochemical characteristics and functional properties of Mung bean protein. Food Hydrocolloids, 76: 131–140

Du, S. kui, Jiang, H., Yu, X., and Jane, J. lin. 2014. Physicochemical and functional properties of whole legume flour. LWT- Food Science and Technology, 55(1): 308–313.

 Ebert, A. W., Chang, C. H., Yan, M. R., and Yang, R. Y. 2017. Nutritional composition of mung bean and soybean sprouts compared to their adult growth stage. In Food Chemistry 237: 15–22.

Feyzi, S., Milani, E., and Golimovahhed, Q. A. 2018. Grass Pea (Lathyrus sativus L.) Protein Isolate: The Effect of Extraction Optimization and Drying Methods on the Structure and Functional Properties. Food Hydrocolloids, 74: 187–196.

Feranzen, K. L. and Kinsella, J. E. 1976. Functional properties of succinylated and acetylated soy protein. Journal of Agriculture Food Chemistry, 24(4): 788-795.

He, D., Zhang, Z., Li, H., Xia, Y., Li, X., and Chen, T. 2018. Optimizing functional properties of perilla protein isolate using the response surface methodology. Food Science and Technology, 38(2): 348–355.

Hoque, M. S., Benjakul, S., Prodpran, T., and Songtipya, P. 2011. Properties of blend film based on cuttlefish (Sepia pharaonis) skin gelatin and mungbean protein isolate. International Journal of Biological Macromolecules, 49(4): 663–673.

Furong, H., Ding, W., Qu, W., Olayemi, A., Xiong, F., Zhang, W., He, R. and Ma, H. 2017. Alkali solution extraction of rice residue protein isolates: influence of alkali concentration on protein functional, structural properties and lysinoalanine formation. Food Chemistry, 218: 207–215

Kain, R. J., Chen, Z., Sonda, I. S. and Abu-Kpawoh, J. C. 2009. Study on the effect of control variables on the extraction of peanut protein isolate from peanut meal (Arachis hypogaea L.). American Journal of Food Technology, 4(1): 47-55.

 Kaushik, P., Mcnight, S., Barrow, C., S., Wang, B. and Adhikari, B. 2016. Preparation, characterization and functional properties of flax seed protein isolate. Food Chemistry, 197: 212-220.

Kudre, T. G., Benjakul, S., and Kishimura, H. 2013. Comparative study on chemical compositions and properties of protein isolates from mung bean, black bean and bambara groundnut. Journal of the Science of Food and Agriculture, 93(10): 2429–2436.

Lam, A. C. Y., Can Karaca, A., Tyler, R. T., and Nickerson, M. T. 2018. Pea protein isolates: Structure, extraction, and functionality. Food Reviews International, 34(2): 126–147.

Levy, Y. and Onuchic, J., N. 2004. Water and proteins: A love-hate relationship. PNAS, 101(10): 3325-3326.

Li, Z., Fan, Y., and Xi, J. 2019. Recent advances in high voltage electric discharge extraction of bioactive ingredients from plant materials. Food Chemistry, 277: 246–260.

Maher, M., Taghian Dinani, S., and Shahram, H. 2020. Extraction of phenolic compounds from lemon processing waste using electrohydrodynamic process. Journal of Food Measurement and Characterization, 14(2): 749–760.

Palaniappan, P. R., and Vijayasundaram, V. 2008. FTIR study of arsenic induced biochemical changes on the liver tissues of fresh water fingerlings Labeo rohita. Romanian Journal of Biophysics, 18(2): 135–144.

Parniakov, O., Barba, F. J., Grimi, N., Lebovka, N., & Vorobiev, E. 2014. Impact of pulsed electric fields and high voltage electrical discharges on extraction of high-added value compounds from papaya peels. Food Research International, 65: 337–343.

Pastur-Cavada, E., Juan, R., Pastor, J., E., Alaiz, M. and Vioqu, J. 2014. Protein and amino acid composition of select wild legume species of tribe Fabeae. Food Chemistry, 163: 97-102.

Paucar-Menacho, L. M., Martínez-Villaluenga, C., Dueñas, M., Frias, J., and Peñas, E. 2017. Optimization of germination time and temperature to maximize the content of bioactive compounds and the antioxidant activity of purple corn (Zea mays L.) by response surface methodology. LWT - Food Science and Technology, 76: 236–244.

Paucar-Menacho, L. M., Peñas, E., Dueñas, M., Frias, J., and Martínez-Villaluenga, C. 2017. Optimizing germination conditions to enhance the accumulation of bioactive compounds and the antioxidant activity of kiwicha (Amaranthus caudatus) using response surface methodology. LWT- Food Science and Technology, 76: 245–252.

Pojic, M., Mišan, A., and Tiwari, B. 2018. Eco-innovative technologies for extraction of proteins for human consumption from renewable protein sources of plant origin. Trends in Food Science and Technology, 75: 93–104.

Cui, Q., Ni, X., Zeng, L., Tu, Z., Li, J., Sun, K., Chen, X., and Li, X. 2017. Optimization of Protein Extraction and Decoloration Conditions for Tea Residues. Horticultural Plant Journal, 3(4): 172–176.

Ravaghi, M,. Tehrani, M,. M. and Asudeh, A.2010. Evaluation of the operational characteristics of four types of soy flour. Iranian Food Science and Technology, 6(3): 223–228.

Rodsamran, P., and Sothornvit, R. 2018. Physicochemical and functional properties of protein concentrate from by-product of coconut processing. Food Chemistry, 241: 364–371.

Roselló-Soto, E., Barba, F. J., Parniakov, O., Galanakis, C. M., Lebovka, N., Grimi, N., and Vorobiev, E. 2015. High voltage electrical discharges, pulsed electric field, and ultrasound assisted extraction of protein and phenolic compounds from olive kernel. Food and Bioprocess Technology, 8(4): 885–894.

Saleh, H. M., Hassan, A. A., Mansour, E. H., Fahmy, H. A., El-Fath, A. and El-Bedawey, A. 2019. Melatonin, phenolics content and antioxidant activity of germinated selected legumes and their fractions. Journal of the Saudi Society of Agricultural Sciences, 18(3): 294-301.

Shahram, H., and Taghian Dinani, S. 2019. Influences of electrohydrodynamic time and voltage on extraction of phenolic compounds from orange pomace. LWT - Food Science and Technology, 111: 23–30.

Sarkis, J. R., Boussetta, N., Blouet, C., Tessaro, I. C., Marczak, L. D. F., and Vorobiev, E. 2015. Effect of pulsed electric fields and high voltage electrical discharges on polyphenol and protein extraction from sesame cake. Innovative Food Science and Emerging Technologies, 29: 170–177.

Su, J. F., Huang, Z., Yuan, X. Y., Wang, X. Y., and Li, M. 2010. Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions. Carbohydrate Polymers, 79(1): 145–153.

Tsumura, K., Saito, T., Tsuge, K., Ashida, H., Kugimiya, W., and Inouye, K. 2005. Functional properties of soy protein hydrolysates obtained by selective proteolysis. LWT- Food Science and Technology, 38(3): 255–261.

Udensi, E. A., & Okoronkwo, K. A. 2006. Effects of fermentation and germination on the physicochemical properties of Mucuna cochinchinensis protein isolate. African Journal of Biotechnology, 5(10): 896–900.

Wali, A., Wubulikasimu, A., Mirzaakhmedov, S., Gao, Y., Omar, A., Arken, A., Yili, A., and Aisa, H. A. 2019. Optimization of scorpion protein extraction and characterization of the proteins’ functional properties. Molecules, 24(22): 1–16.

Xi, Jun, Lang He, and Liang gong Yan. 2017. Continuous extraction of phenolic compounds from pomegranate peel using high voltage electrical discharge. Food Chemistry, 230:354–61.

Xiong, T., Xiong, W., Ge, M., Xia, J., Li, B., and Chen, Y. 2018. Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate. Food Research International, 109: 260–267.

Yue, J., Zhu, Z., Yi, J., Lan, Y., Chen, B., and Rao, J. 2021. Structure and functionality of oat protein extracted by choline chloride‒dihydric alcohol deep eutectic solvent and its water binary mixtures. Food Hydrocolloids, 112(2020): 106330.

Zeng, H. Y., Cai, L. H., Cai, X. L., Wang, Y. J., and Li, Y. Q. 2011. Structure characterization of protein fractions from lotus (Nelumbo nucifera) seed. Journal of Molecular Structure, 1001(1–3): 139–144.

Zhang, X., Shang, P., Qin, F., Zhou, Q., Gao, B., Huang, H., Yang, H., Shi, H., and Lucy Yu, L.(2013. Chemical composition and antioxidative and anti-inflammatory properties of ten commercial mung bean samples. LWT, 54(1): 171–178.