Mung bean protein isolate treated with high-intensity pulsed electric field: characteristics and its use for encapsulation of Asian seabass oil.

Aim: To modify the techno-functional properties of mung bean protein isolate (MBPI) by high-intensity pulsed electric field (HIPEF) treatment and to apply the treated MBPI for encapsulation of Asian seabass oil (ASO).

Methods: MBPI was prepared using isoelectric precipitation. HIPEF was applied to MBPI solutions at 25 kV/cm with varying pulse numbers (0-400). Physicochemical properties and structure of MBPI were assessed. ASO microcapsules prepared using HIPEF-treated protein as wall material was characterised and tested for storage stability.

Results: Solubility, surface hydrophobicity, total sulfhydryl content, and emulsifying property of MBPI increased and β-sheets and α-helix were altered after HIPEF treatment at pulse number of 300. ASO microcapsules possessing spherical shape with surface indentations had EE of 72.07 ± 5.08%. ASO capsules had lower lipid oxidation than the control during storage.

Conclusion: HIPEF improved techno-functional properties of treated MBPI. Treated MBPI could be used as wall material for encapsulation of fish oils.