Effects of atmospheric cold plasma and high-power sonication on rheological and gelling properties of mung bean protein dispersions

The objective of this study was to evaluate the impact of high-power sonication (HPS) and atmospheric cold plasma (ACP) on gelling and rheological properties of mung bean protein dispersions. HPS at 250 J/mL for 2 min and ACP at 80 kV for 5 min were applied to different concentrations of mung bean protein isolate (MBPI). Control and HPS-treated MBPI dispersions showed a minimum gelling concentration (MGC) of 16% w/v, while ACP-treated dispersions started to gel at 14% w/v. Dynamic rheology of dispersions at 16 % concentrations showed that HPS and ACP treatments could reduce the initial gelling temperature to 52 degrees and 65 degrees C, respectively, from 75 degrees C for no-treatment control. ACP-treated 16% protein dispersions showed a six-fold higher storage modulus (G ') than the control. In addition, ACP treatment resulted in significantly more hydrophobic bonds (-5.0 g/L) than control (-1.4 g/L) and HPS-treated (-1.1 g/L) MBPI gels; however, the net interaction of ionic, hydrogen, hydrophobic, and disulfide bonds was higher in HPS-treated MBPI gels. Thus, both ACP and HPS treatments altered the gelling characteristics of mung bean protein dispersions-ACP reduced MGC and improved firmness, whereas HPS improved the springiness, cohesiveness, gumminess, chewiness, and resilience of the gels.

Automated summary

The impact of high-power sonication (HPS) and atmospheric cold plasma (ACP) on the gelling and rheological properties of mung bean protein dispersions was evaluated. Both HPS and ACP treatments altered the gelling characteristics, with ACP reducing the minimum gelling concentration and improving firmness, while HPS improved the springiness, cohesiveness, gumminess, chewiness, and resilience of the gels.