Functional properties of mung bean Flour (MF). mung bean Isolate (MI). Whey protein 0N). Whey-mung flour proteins coprecipitale (WMF) and Whey-mung
protein isolates copreclpitate (WMI) were studies. Analyses of discrepancy showed
differences in water absorption. oil absorption and gelation among the five protein
products. Protein coprecipitate ofWMI showed higher protein solubility. emulsificatien
capacity and foaming capacity than those of WMF and W. Addition of mung bean flqur
and mung bean isolate to whey protein improved the functional properties of t e
coprecipitate protein. The minimum solubility of whey proteins. WMF and WMI was quite sharp at
pH 4.5. Meanwhile, mung bean flour and its isolated proteins exhibited a broad ran e
of minimum solubility at pH range of. 4.5 to 5.0. The foam capacity a~d
emulsification capacity increased with increasing sodium chloride concentration to
a maximum value(0.6M) and then decreased for all proteins. The foam capacity and
emulsification capacity .pH profile of MF. W. MI. WMF and WMI pattern was similar to
protein solubility-pH profile