Abstract
The objective of this study was to evaluate the impact of high-power sonication (HPS) and atmospheric cold plasma (ACP) on gelling and rheological properties of mung bean protein dispersions. HPS at 250J/mL for 2min and ACP at 80kV for 5min were applied to different concentrations of mung bean protein isolate (MBPI). Control and HPS-treated MBPI dispersions showed a minimum gelling concentration (MGC) of 16% w/v, while ACP-treated dispersions started to gel at 14% w/v. Dynamic rheology of dispersions at 16 % concentrations showed that HPS and ACP treatments could reduce the initial gelling temperature to 52° and 65°C, respectively, from 75°C for no-treatment control. ACP-treated 16% protein dispersions showed a six-fold higher storage modulus (G') than the control. In addition, ACP treatment resulted in significantly more hydrophobic bonds (∼5.0g/L) than control (∼1.4g/L) and HPS-treated (∼1.1g/L) MBPI gels; however, the net interaction of ionic, hydrogen, hydrophobic, and disulfide bonds was higher in HPS-treated MBPI gels. Thus, both ACP and HPS treatments altered the gelling characteristics of mung bean protein dispersions- ACP reduced MGC and improved firmness, whereas HPS improved the springiness, cohesiveness, gumminess, chewiness, and resilience of the gels.
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