1. Present by Mr. Prasert Techacheewapong EFFECT OF COAGULANTS ON SOLUBILITY AND EMULSIFYING PROPERTIES OF PROTEIN CONCENTRATES FROM MUNG BEAN AND ADZUKI BEAN

2. CONTENTS Introduction Methodology Results and Discussion Conclusions

3.  Protein concentrates  Minimum of 70% protein  Legumes, Cereals and Whey  Legumes  Protein 18 – 26 % (d.b.)  pI = 4.0 – 5.0 INTRODUCTION

4. Mung bean (Vigna radiata (L.) Wilczek)] Adzuki bean (Vigna augularis)

5.  Coagulants  Organic acid : citric acid, acetic acid and lactic acid  Inorganic acid : hydrochloric acid and sulfuric acid INTRODUCTION

6. CONTENTS Introduction Methodology Results and Discussion Conclusions

7. PREPARATION OF PROTEIN CONCENTRATES Mung bean or Adzuki bean Flour : Distilled water 1:10 (w/v) Adjusted to pH 9.5 with 1M NaOH Centrifuged at 3,500xg for 20 min Adjusted to pH 5.0 and 4.5 with different two coagulants HCl Citric acid Centrifuged at 3,500xg for 20 min Protein precipitate (pH 7.0) was dried in Tray dryer 55 O C 8 hr.

8. PREPARATION OF PROTEIN CONCENTRATES Mung bean HCl Citric acid MPC-HCl Adzuki bean MPC-CA APC-HCl APC-CA

9.  Four protein concentrates were determined for their chemical composition according to the standard methods of analysis that is AOAC (2000). CHEMICAL COMPOSITION ANALYSIS

10.  Protein solubility: Adebowale and Lawal (2003)  pH 2 – 10  Water holding capacity (WHC): Quinn and Paton (1979)  pH 3.5, 5.5 and 7.5  Emulsifying properties: Pearce and Kinsella (1976)  Emulsifying activity index (EAI)  Emulsifying stability index (ESI) FUNCTIONAL PROPERTIES

11. CONTENTS Introduction Methodology Results and Discussion Conclusions

12. Table 1: Chemical composition of mung bean and adzuki bean protein concentrates treated with HCl and citric acid. CHEMICAL COMPOSITION Chemical composition MPC-HClMPC-CAAPC-HClAPC-CA Moisture5.17 b ±0.315.14 b ±0.295.83 a ±0.315.69 a ±0.11 Lipid1.10 c ±0.110.84 c ±0.141.61 a ±0.271.43 a ±0.48 Protein80.67 a ±0.3577.71 b ±1.3473.70 c ±0.8171.45 d ±1.53 Ash4.38 b ±0.284.89 a ±0.144.40 b ±0.074.69 a ±0.18 Carbohydrate8.68 d ±0.4511.42 c ±1.1214.46 b ±0.9416.74 a ±1.88 *(a,b,c,d): Different superscript letters in the same row indicate significant difference (p≤0.05). † Carbohydrate content is calculated from 100 – (moisture – lipid – protein – ash).

13. PROTEIN SOLUBILITY Figure 1. Protein solubility (%) of (a) mung bean protein concentrate and (b) adzuki bean protein concentrate treated with HCl and citric acid at pH-range 2-10. Mung beanAdzuki bean 80.12% 91.59% 77.40% 86.36% Glu & Asp

14.  Table 2: Water holding capacity of mung bean and adzuki bean protein concentrates treated with HCl and citric acid at pH 3.5, 5.5 and 7.5. WATER HOLDING CAPACITY sample WHC (g water/g protein) pH 3.5 ns pH 5.5pH 7.5 MPC-HCl 2.64 b ±0.122.45 Ab ±0.093.13 Ca ±0.10 MPC-CA 2.53 b ±0.062.23 Bc ±0.072.89 Da ±0.04 APC-HCl 2.73 b ±0.142.63 Ab ±0.143.67 Aa ±0.12 APC-CA 2.65 b ±0.042.46 Ac ±0.063.39 Ba ±0.01 *(A,B,C,D): Different superscript letters in the same column indicate significant difference (p≤0.05). *(a,b,c,d): Different superscript letters in the same row indicate significant difference (p≤0.05). *ns = no significant difference (p>0.05) in the same column. High protein content

15. Table 3: Emulsifying properties of mung bean and adzuki bean protein concentrates treated with HCl and citric acid. EMULSIFYING PROPERTIES sampleEAI (m 2 /g)ESI (min) MPC-HCl 12.36 b ±0.04135.31 b ±2.50 MPC-CA 10.19 c ±0.09152.58 a ±0.87 APC-HCl 13.02 a ±0.50126.00 c ±2.83 APC-CA 12.41 d ±0.15135.96 b ±1.90 *(a,b,c,d): Different superscript letters in the same column indicate significant difference (p≤0.05). High Solubility Flocculation and Coalescence High protein content

16. CONTENTS Introduction Methodology Results and Discussion Conclusions

17.  Using different coagulants had a significant effect on chemical composition and functional properties of protein concentrates.  The protein precipitated with HCl exhibited higher protein content, solubility, WHC and EAI but lower ESI than those treated using citric acid.  Protein concentrates from adzuki bean showed higher solubility, WHC and EAI but lower protein content and ESI than mung bean protein concentrates. CONCLUSIONS

19. PROTEIN SOLUBILITY 1% (w/v) protein solution Adjusted to pH 2 to 10 with 1M HCl or NaOH Stirred for 1 hour Centrifuged at 4000xg for 15 min Protein content in supernatant Lowry’s method

20. WATER HOLDING CAPACITY 1 g Sample10 ml water Adjusted to pH 3.5, 5.5 and 7.5 with 0.1 M HCl or NaOH Centrifuged at 8200xg for 15 min The supernatant was removed and the sample was weighed

21. EMULSIFYING PROPERTIES