A mild hybrid liquid separation to obtain functional mungbean protein

A dry fractionation combined with an aqueous phase separation approach is developed as a mild and sustainable mungbean protein extraction process. Mungbean seeds were dehulled or intactly milled air classified to produce fine fractions which are enriched in proteins. Subsequently, was employed yield 4 layer system increased content some of the layers. The different layers found depend especially on pH. highest for Layer 1 80.9% at pH 8. Variations classification speed, stirring time, salt addition did not lead significantly yield. Finally, shear viscosity oscillatory measurements performed investigate rheological behaviour proteins obtained by hybrid method. extracted lower than commercial concentrates comparable concentration, whereas process have significant influence heat-set gelation.