Development and techno-functional evaluation of Wolffia globosa and mung bean-based protein-enriched egg analogues
- Pathum Thani, Thailand : Asian Institute of Technology, 2025
- 167 leaves : ill + 1 online resource
- Thesis ; no.FI-25-04 .
- Asian Institute of Technology. Thesis ; no.FI-25-04 .
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 PE1PE6) using mung bean protein (MBP), germinated mung bean protein (GMBP), and Wolffia globosa protein (WGP). The proteins were extracted via alkaline solubilisationisoelectric 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.