TY  - SER
AU  - Sharma,Manjari
AU  - Anal,Anil Kumar
AU  - Himanshu,Sushil Kumar
AU  - Ghimire,Anish
ED  - Her Majesty the Queen's Scholarship (Thailand),
TI  - Development and techno-functional evaluation of Wolffia globosa and mung bean-based protein-enriched egg analogues
T2  - Thesis
PY  - 2025///
CY  - Pathum Thani, Thailand
PB  - Asian Institute of Technology
KW  - Mung bean
KW  - Analysis
KW  - Plant proteins
KW  - Wolffia
N1  - 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
N2  - 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.
UR  - http://203.159.5.9/ait-thesis/detail.php?q=B22791
ER  -