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Influence of mung bean protein isolate concentration and pH on gel formation and physicochemical properties of mung bean protein–gellan gum composites
Author(s)
Date Issued
January 1, 2026
Type
Article
Abstract
This study examined the effects of mung bean protein isolate concentration and pH on gel formation and physicochemical properties of mung bean protein isolate–low-acyl gellan gum (MB-GG) composite systems for structured plant-based food applications. Composite gels were prepared using mung bean protein isolate concentrations of 25%, 50%, and 75% (w/w) under pH 5, 6, and 7 and evaluated for key physicochemical, structural, and rheological properties. Both mung bean protein isolate concentration and pH significantly influenced gel structure and functionality. Gels formed at pH 5 exhibited stronger intermolecular associations but more heterogeneous structures, potentially because of enhanced protein aggregation near the isoelectric region, whereas increasing pH improved gel uniformity and lightness while reducing water holding capacity. Although gels containing 25% mung bean protein isolate produced the strongest gel network, the 50% formulation at pH 6 provided the most balanced combination of structural stability, water retention, and textural performance. Overall, these findings demonstrate that balanced protein–gellan gum interactions, rather than protein enrichment alone, govern MB-GG gel functionality, and this interaction-driven framework may also guide formulation design in other plant protein–hydrocolloid systems for structured food applications.
Citation
Quality Assurance and Safety of Crops and Foods, 18(SP2), 1-17, 2026