Publication: Development of extruded fibrous structures from mung bean–soy protein blends using single-screw extrusion
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Issued Date
2025-12-01
Resource Type
eISSN
27725022
Scopus ID
2-s2.0-105016470551
Journal Title
Applied Food Research
Volume
5
Issue
2
Rights Holder(s)
SCOPUS
Bibliographic Citation
Applied Food Research Vol.5 No.2 (2025)
Suggested Citation
Itthisoponkul T., Chanadang S., Bumrungsart N., Dhamvithee P., Butseekhot S., Sorndech W., Chareonthaikij P. Development of extruded fibrous structures from mung bean–soy protein blends using single-screw extrusion. Applied Food Research Vol.5 No.2 (2025). doi:10.1016/j.afres.2025.101349 Retrieved from: https://hdl.handle.net/20.500.14740/50532
Corresponding Author(s)
Other Contributor(s)
Abstract
Mung bean protein recovered from starch production effluent has attracted attention as a sustainable alternative to animal-based proteins. This study explored the development of fibrous plant-based extrudates by blending mung bean protein concentrate (MBPC) with soy protein concentrate (SPC) at various ratios (100:0, 75:25, 50:50, 25:75, and 0:100, %db). The 50:50 MBPC–SPC formulation demonstrated the most desirable fibrous structure based on physical properties and texturization index. This formulation was selected for further optimization of extrusion conditions, including barrel temperature (120–170 °C), screw speed (40–80 rpm), and feed moisture content (30–60 %), using response surface methodology. The optimal extrusion conditions (142 °C, 57 rpm, and 57 % moisture content) resulted in extrudates with favorable structural characteristics, including aligned fibrous structure, rehydration capacity, and water absorption index. These findings support the potential of mung bean–soy protein blends as base materials for structured plant-based products using single-screw extrusion.