The Utilization of an Ultrasonic Mung Bean Protein-Starch Complex as a Fat Substitute in Whipping Cream

Abstract

In this study, complexes of ultrasonic mung bean protein (MBP) and mung bean starch (MS) (UMBP+MS) were prepared and developed as a fat substitute for WC. The emulsifying properties and solubility of UMBP+MS complexes were superior than MBP (p<0.05), especially the complexes formed by MBP that ultrasound for 60 min and MS (UMBP60+MS). The WC with 10% substitution rate of UMBP60+MS (C(10)-WC) exhibited the highest apparent viscosity, optimal environmental stability and least entrance-sensory differences, compared to WC without substitution. Besides, Fat digestion rate decreased with increased substitution rate (5-30%), reaching up to 29.9%. The C(10)-WC had the most satisfactory β'-type crystal morphology and most stable three-dimensional network structure in WC system. The cryogenic scanning electron microscopy (Cryo-SEM) revealed that the fat globules were tightly wrapped by the complex. This study underscores the potential of UMBP60+MS complexes as a fat substitute for WC, offering valuable insights into food health concerns.

Keywords: ultrasound, Mung bean protein-starch complex, Whipping cream, Physicochemical properties, Microstructure, In vitro digestibility