文档介绍：ABSTRACT
Mung bean(Vigna radiata)has a long planting history and a variety of resources in our country. Mung bean has a high protein content and all kinds of amino protein efficiency ratio of mung bean is high and it is proved to be the top of the beans. Mung bean has very important developing value. At present, mung bean processing is mainly about starch’s production, mung bean protein has not been fully exploited. This experiment used mung bean as the raw material. bination of the alkaline extraction and acid precipitation methord and ultrasonication-assisted extraction were adopted to extract the mung bean protein isolate, and its application in meat products and quick-frozen food products were studied. A classical method of Osborne was chosen to separate mung bean protein to four protein fractions and its functional properties were last, the effect of high pressure processing on the characters of four protein isolates from mung bean were studied The main work in this paper was concluded as follows:
The process and condition of extracting protein isolate from mung bean were studied. Through single factor and orthogonal experiments, the best extracting condition
was as follows: raw material and water ratio was 1:15, pH value was ,extracting
temperature was 40 ℃,Under this condition, the extracting rate could reach to %. on this basis,ultrasonication-assisted extraction method and some other assisted extraction
methods were analysed pared in order to improve the yield rate of mung bean protein isolate . The ultrasonication-assisted extraction was proved the best one and it could shorten the extraction time and improve the yield rate of mung bean protein isolate.
Four protein isolates including albumin, globulin, gliadin and glutenin were extracted from mung bean using the Osbron method and their functional properties were evaluated. Comparative evaluation of functional properties showed that the order of solubility of mung b