Extraction and characterization of mung bean proteins using different alkaline solutions

This study investigated the effects of alkaline solutions on the production and characteristics of mung bean proteins (MBPs). MBPs were prepared using alkaline solutions of NaOH, NaHCO₃, and Na₂CO₃ and designated MPN, MPH, and MPC, respectively. The yield, protein recovery, and crude protein content of MBP were not significantly different at different alkali concentrations (0.01–0.1%). Although there was no significant difference in MBP yield between alkali types, protein recovery and crude protein content increased in the following order: MPN > MPC > MPH. The essential and branched-chain amino acid contents, molecular weight distribution, and ζ-potential did not differ between MBPs. Regarding MBP pH-dependent solubility, MPN solubility was lower at pH 6–8 than that of MPH and MPC. This pattern was commonly observed for other physical properties. Overall, MBP was prepared using NaHCO₃, and Na₂CO₃ and its functional properties were better when Na₂CO₃ was used than when NaOH was used.