Effect of ultrasound-assisted pH-shifting treatment on the physicochemical properties of mung bean protein/milk protein concentrate hybrid protein systems and its application in hybrid yogurt gels.

This study aimed to explore the impact of ultrasound-assisted pH-shifting on the physicochemical characteristics of a mung bean protein/milk protein concentrate (MBP/MPC) hybrid protein system and assess its applicability in hybrid yogurt gels. The results indicated that ultrasound and pH-shifting synergistically improved the physicochemical properties of hybrid protein system, increasing solubility (86.92 %-91.

Exploring the effect of milk protein concentrate on the physicochemical and digestive properties of fermentation-induced mung bean protein gels.

This study aimed to investigate the impact of introducing varying percentages (10-50 %) of milk protein concentrate (MPC) on the physicochemical characteristics and in vitro digestibility of fermentation-induced mung bean protein (MBP) gels. The results indicated that the storage modulus (G'), hardness, and chewiness of the MBP/MPC hybrid yogurt gel initially increased and then reduced with rising MPC levels. The MBP/MPC gel with a composition of 30 % MPC and 70 % MBP exhibited the highest G' and water-holding capacity (WHC) as well as the most uniform and dense network structure.