Development of extruded fibrous structures from mung bean–soy protein blends using single-screw extrusion

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.