DESCRIPTION

Mung Bean Protein occurs as a light-yellow powder prepared from mung bean [Vigna radiata (L.) R.Wilczek (Fam. Fabaceae)]. Starch is removed after grinding and soaking steps. Acid, such as hydrochloric acid, is then added to the slurry to precipitate the protein. The acid is removed during subsequent washing steps and the residual amount is neutralized by an alkaline, such as sodium hydroxide. The pH level may be adjusted to meet the functional properties of the product. The product is then sterilized and dried.