Optimization of Enzymatic Protein Hydrolysate from Mung Bean (<i>Vigna radiata</i> L.), and Its Functional Properties

Optimization of Enzymatic Protein Hydrolysate from Mung Bean (<i>Vigna radiata</i> L.), and Its Functional Properties

Mung bean is a rich protein source, but its native form has limited solubility and functionality for food applications. As a promising agro-based crop, mung bean offers a sustainable alternative to traditional protein sources, especially in regions with limited access to resources. This study optimi...

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Bibliographic Details
Main Authors: Kanokwan Promjeen, Suphat Phongthai, Kanjana Singh, Worrapob Chaisan, Peeraporn Pakakaew, Somdet Srichairatanakool, Rajnibhas Sukeaw Samakradhamrongthai, Niramon Utama-ang
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
mung bean
protein hydrolysate
mung bean peptides
functional properties
alcalase enzyme
optimization
Online Access:https://www.mdpi.com/2304-8158/14/14/2459
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