Characteristics of sixteen mung bean cultivars and their protein isolates

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Summary Sixteen mung bean varieties were studied for their proximate composition and protein isolates’ properties. A wide range of variation was observed: crude protein content ranged 24.26–28.50%, crude fibre 3.21–4.18%, crude fat 0.57–1.86%, ash content 3.64–4.24%, moisture 7.49–8.45% and carbohydrates 54.25–58.69%, respectively. The content of protein, ash, fat and moisture in isolated proteins ranged from 69.22% to 74.85%, 2.19% to 3.04%, 0.36% to 0.64% and 8.20% to 9.28%, respectively. The functional properties of isolated proteins analysed including water absorption capacity, oil absorption capacity, foaming capacity, foam stability, emulsifying activity and protein solubility, which ranged from 1.03 g g −1 to 2.78 g g −1 , 1.00 mL g −1 to 3.38 mL g −1 , 33.00% to 67.50%, 56.00% to 20.00%, 1.77 m 2 g −1 to 3.30 m 2 g −1 and 28.7% to 65.52%, respectively. Properties of mung bean protein isolates except oil absorption capacity were similar to most of legumes’ but lower than soybean’s. Oil absorption capacity showed negative correlation with nitrogen solubility index.