Mung bean protein colloid mixtures and their fractions - A novel and excellent foam stabiliser

Abstract

Protein aggregates are known to enhance foam stability by either increasing the thin film viscosity or by blocking the lamellae of a foam. In this study, we produced a mung bean protein colloids mixture (MPCM) by heating protein coacervates that were formed by liquid-liquid phase separation. The functionality of MPCM was compared to a mildly purified mung bean protein extract (MIL). The MPCM showed extraordinary foaming properties, much better than MIL, with foamability of 324 % and a half-life time of 400 min. This work focused on elucidating the exact interface and foam stabilising mechanism of the MPCM by separating the colloids (COL) from the supernatant/continuous phase of the MPCM (SUP). Their interfacial properties were studied by performing surface dilatational rheology and microstructure analysis. Finally, foaming properties, such as foamability, foam stability, and air bubble size, were studied.It was found that the highest foam capacity was observed for the SUP fraction by generating stiffer interfaces. This fraction also contributed to the high foam stability of the MPCM. The COL fraction was found to form a viscoelastic thin film between air bubbles, thereby decreasing the drainage rate of the foam. In brief, SUP and COL fractions co-operate in the formation of highly stable MPCM foam, leading to a promising plant-derived candidate for producing stable foams in food products.