Effect of glycosylated processing on functional properties of mung bean protein isolate

In order to explore functional properties of mung bean protein isolate by glycosylated processing, the degree of grafting, infrared spectroscopy, as well as solubility, emulsification and emulsion stability, foaming and foaming stability were investigated. The results demonstrated that compared to maltose, the grafting degree of the resulting reaction product by using glucose was higher than the maltose, and it was easier to react. Infrared spectroscopy showed sugar and protein covalent complexes were generated. The content of α-helix andβ-turn structure increased, while the other two structures decreased. The solubility of mung bean protein isolate after glycosylation was improved, and the result with glucose was better than that with maltose. The emulsifying activity and emulsion stability of mung bean protein isolate after glycosylation were improved, and the reaction with maltose had better results. The foaming and foam stability of mung bean protein isolate after glycosylation were improved, and the effect of glucose was more pronounced.