Effects of germination on functional properties and antioxidant activity of mung bean protein

The object of this study was to analysis the effect of germination for the functional characteristics(solubility,water holding capacity,oil holding capacity,foam capacity,foam stability,emulsifying activity index,emulsion stability)of mung bean protein.As well as,the antioxidant activity(DPPH free radical scavenging rate,metal ion chelating rate and superoxide anion radical scavenging rate)also was measured during the germination time.The results showed that the solubility,water holding capacity,oil holding capacity,foam capacity,emulsifying activity index of mung bean protein increased first and then decreased with the germination time prolonged,and the foam stability and emulsion stability were enhanced.Among them,the solubility,which was highest at germination 24 h and the lowest in germination for 96 h.The water-holding capacity,oil absorption capacity and emulsifying property of the mung bean protein were 1.57 times,4.13 times and 2.47 times higher than that of the non-germination respectively. Emulsifying stability,foaming capacity and foaming stability were increased by 43.8%,46.6% and 61.3%,respectively. In addition,the antioxidant activity of mung bean protein in the process of germination increased first and then decreased,and germination promoted the antioxidant activity of mung bean protein. Among them,DPPH free radical scavenging activity and metal ion chelating rate reached the maximum at 36 h of mung bean germination,which was 73.8% and 31.0% higher than that of non-germination respectively. The superoxide anion radical scavenging activity reached the maximum at 48 h,which was 81.7% higher than that non-germination. With the prolongation of the germination time of mung bean,the functional and antioxidant properties of mung bean protein increased first and then decreased,and reached the maximum in the middle stage(24~48 h).With the prolongation of mung bean germination time,the functional and antioxidant properties of the isolates increased first and then decreased,and the highest was in the middle stage(24~48 h).Therefore,the germinationenhanced the functional and antioxidant propertiesof mung beanproteinand improves the utilization value of mung bean. Germinated mung bean can be used as a potential food ingredient protein for food industry.