Mung bean protein isolate: Extraction, structure, physicochemical properties, modifications, and food applications.

The intake of plant-based proteins is rapidly growing around the world due to their nutritional and functional properties, as well as growing demand for vegetarian and vegan diets. Mung bean seeds have been traditionally consumed in Asian countries due to their unique botanical and health-promoting characteristics. In recent years, mung bean protein isolate (MBPI) has attracted much attention due to its ideal techno-functional features, such as water and oil absorption capacity, solubility, emulsifying, foaming, and thermal properties. Therefore, it can be utilized in a native or modified form in different food sectors, such as biodegradable/edible films, colloidal systems, and plant-based alternative products. This study provides a comprehensive review on the extraction methods, amino acid profile, structure, physicochemical properties, modifications, and food applications of MBPI.

Quinoa protein: Composition, structure and functional properties.

Quinoa (Chenopodium quinoa willd.) is an annual herbaceous flowering plant showing appropriate nutritional and functional properties due to its high quality protein with a wide amino acid spectrum, particularly rich in lysine. The mature quinoa seed predominantly consists of 11S-type globulin called chenopodin, comprising about 37% of the total protein, and also 2S albumin accounting for 35% of the seed protein both stabilized through disulfide bridges. Moreover, quinoa seed contains low concentration of prolamins (0.5-7% of total protein) making it suitable for patients with celiac disease. Different enzymatic, chemical and physical modification methods also can influence the structural and finally nutritional and functional properties of protein isolate. Consequently, considering appropriate nutritional and functional properties of quinoa protein, it can be considered as a good candidate to supply human food products.