US 12,219,976 B2
Method for modification of mung bean protein and preparation of simulated egg pulp based on the modified protein
Jiang Jiang, Wuxi (CN); Ying Wang, Wuxi (CN); Shucheng Zhang, Wuxi (CN); Youling Xiong, Wuxi (CN); and Yuanfa Liu, Wuxi (CN)
Assigned to Jiangnan University, Wuxi (CN)
Filed by Jiangnan University, Wuxi (CN)
Filed on Nov. 1, 2021, as Appl. No. 17/516,164.
Application 17/516,164 is a continuation of application No. PCT/CN2021/100252, filed on Jun. 16, 2021.
Claims priority of application No. 202011412262.0 (CN), filed on Dec. 4, 2020.
Prior Publication US 2022/0046964 A1, Feb. 17, 2022
Int. Cl. A23L 15/00 (2016.01); A23L 5/30 (2016.01)
CPC A23L 15/35 (2016.08) [A23L 5/32 (2016.08); A23L 15/25 (2016.08); C12Y 203/02013 (2013.01)] 9 Claims
OG exemplary drawing
 
1. A method of modifying mung bean protein isolate, which comprises:
(a) adjusting pH of the mung bean protein isolate to 10 to 12, heating the mung bean protein isolate at 20° C. to 30° C. for 10 to 60 minutes, adjusting the pH of the mung bean protein isolate to 6 to 8, wherein said mung bean protein isolate has a mass fraction of 6% to 12%,
(b) treating the mung bean protein isolate of step (a) with ultrasound, which comprises exposing the mung bean protein isolate of step (a) to ultrasound at a frequency of 10 kHz to 40 kHz for 10 to 60 minutes,
(c) incubating a protein-glutaminase (PG) enzyme with the mung bean protein isolate of step (b) at 0.1% to 1% of a mass of the mung bean protein isolate for 10 to 40 minutes,
(d) deactivating the PG enzyme to obtain a modified mung bean protein isolate, and
(e) freeze-drying the modified mung bean protein isolate of step (d).