German Scientists Study Mung Beans as Promising Climate-Resilient Solution for Plant-Based Meat
New research carried out by German scientists at The University of Bonn and Fraunhofer Institute for Process Engineering and Packaging IVV into plant protein extraction methods highlights the potential use of climate-resilient crops, such as mung beans, for plant-based meat. According to the researchers, soy is still the most commonly used legume for protein. However, the acceptance of mung bean protein isolate as a novel food by the European Food Safety Authority (EFSA) has created an opportunity to explore an alternative option, thereby expanding the protein sources. To understand whether mung beans were an optimal source for protein isolates, the researchers studied three plant protein extraction methods at different extraction pH levels: isoelectric precipitation (IP), micellization (MP), and a hybrid of both (HP). They measured …
