AI SearchDevelopment and techno-functional evaluation of Wolffia globosa and mung bean-based protein-enriched egg analogues
Call Number: AIT Thesis no.FI-25-04 Material type:
SeriesSeries: Asian Institute of Technology. Thesis ; no.FI-25-04Publication details: Pathum Thani, Thailand : Asian Institute of Technology, 2025Description: 167 leaves : ill + 1 online resourceSubject(s): Online resources: Dissertation note: Thesis (M. Sc.) - Asian Institute of Technology, 2025 Summary: The rising demand for sustainable, plant-based alternatives to animal-derived foods has accelerated research into functional egg analogues. This study developed and evaluated plant based emulsions (named as PE1{u2013}PE6) using mung bean protein (MBP), germinated mung bean protein (GMBP), and Wolffia globosa protein (WGP). The proteins were extracted via alkaline solubilisation{u2013}isoelectric precipitation as well as Ultrasound-Assisted Extraction and characterized for proximate composition, functional properties, bioactive compounds, rheological behaviour, in vitro digestibility, and textural attributes. WGP exhibited the highest protein content (73.30 ± 0.29%) and inferior water and oil holding capacities, but held superiority in mineral content, foam stability and matrix cohesion. While GMBP showed improved foam capacity (31.33 ± 1.89%), strong water holding capacity (0.93 ± 0.14%) and emulsion stability (93.31 ± 0.36%) compared to MBP, owing to germination-induced structural modifications like moisture retention, aeration and formation of stable emulsions. MBP contributed significantly to emulsion index (38.57 ± 1.01%) and oil holding capacity (3.05 ± 0.65 g oil/g sample). Among the six formulations, PE3 (a composite of 2 g of freeze dried MBP, 4 g of freeze dried GMBP, and 44 g of liquid slurry of WGP) was identified as the optimum,exhibiting superior emulsion stability (94.46 ± 2.23%), foam stability (94.50 ± 3.95%), pseudoplastic/shear thinning flow behaviour viscosity values close to real egg. Textural analysis revealed hardness (2.06 ± 0.40 N), cohesiveness (0.27 ± 0.03) and springiness (1.21 ± 0.18) comparable to scrambled egg, while in vitro digestion confirmed high gastric digestibility (52.00 ± 1.56%) and intestinal digestibility (34.59 ± 1.74%). Microstructural analysis further supported its uniform droplet distribution and structural integrity. The synergistic combination of MBP, GMBP, and WGP in PE3 maximized functional and nutritional performance, validating its potential as a nutritionally rich, technologically robust plant-based egg analogue.The study recommends further structural (SDS-PAGE, SEM), cooking effects and sensory evaluation to support commercial application.
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Asian Institute of Technology Library Archives | AIT Thesis no.FI-25-04 (Browse shelf(Opens below)) | 1 | Not for loan |
A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Innovation, Nutrition and Health
Thesis (M. Sc.) - Asian Institute of Technology, 2025
The rising demand for sustainable, plant-based alternatives to animal-derived foods has accelerated research into functional egg analogues. This study developed and evaluated plant based emulsions (named as PE1{u2013}PE6) using mung bean protein (MBP), germinated mung bean protein (GMBP), and Wolffia globosa protein (WGP). The proteins were extracted via alkaline solubilisation{u2013}isoelectric precipitation as well as Ultrasound-Assisted Extraction and characterized for proximate composition, functional properties, bioactive compounds, rheological behaviour, in vitro digestibility, and textural attributes. WGP exhibited the highest protein content (73.30 ± 0.29%) and inferior water and oil holding capacities, but held superiority in mineral content, foam stability and matrix cohesion. While GMBP showed improved foam capacity (31.33 ± 1.89%), strong water holding capacity (0.93 ± 0.14%) and emulsion stability (93.31 ± 0.36%) compared to MBP, owing to germination-induced structural modifications like moisture retention, aeration and formation of stable emulsions. MBP contributed significantly to emulsion index (38.57 ± 1.01%) and oil holding capacity (3.05 ± 0.65 g oil/g sample). Among the six formulations, PE3 (a composite of 2 g of freeze dried MBP, 4 g of freeze dried GMBP, and 44 g of liquid slurry of WGP) was identified as the optimum,exhibiting superior emulsion stability (94.46 ± 2.23%), foam stability (94.50 ± 3.95%), pseudoplastic/shear thinning flow behaviour viscosity values close to real egg. Textural analysis revealed hardness (2.06 ± 0.40 N), cohesiveness (0.27 ± 0.03) and springiness (1.21 ± 0.18) comparable to scrambled egg, while in vitro digestion confirmed high gastric digestibility (52.00 ± 1.56%) and intestinal digestibility (34.59 ± 1.74%). Microstructural analysis further supported its uniform droplet distribution and structural integrity. The synergistic combination of MBP, GMBP, and WGP in PE3 maximized functional and nutritional performance, validating its potential as a nutritionally rich, technologically robust plant-based egg analogue.The study recommends further structural (SDS-PAGE, SEM), cooking effects and sensory evaluation to support commercial application.
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