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Dairy, wheat and soy arc the most derive
form of protein isolates and these are widely used in the
food industry. The aim of this study was to extract and
characterise legume protein isolates from Ion-fat
legume seeds (Mung bean and cowpea). In this purpose,
extracted protein isolates were compared with
commercially available soy protein isolate to determine
their potential usage in food applications. The
isoelectric precipitation method was followed at pH of
4.5. Both protein isolate recovery(22.20±0.46 g / KlOg)
and protein yield (73.87±1.53%) were higher in mung
bean protein isolate (MPI) as compared to cowpea
protein isolate (CPI), i. e, 20.81±0.20 g / IllOg and
68.89±0.66% respectively. The values for protein
contents in legume protein isolates significantly differ (j>
< 0.05) from each other and higher amount
(92.99±0.30%) in MPI followed by commercial SI’l
(90.98±0.32%) and CPI (89.00±0.53%) respectively. In
the proximate composition of MPI, fat, fibre, ash and
•carbohydrate contents (on dry weight basis) were
found to be 0.72±0.08%, 0.18:1:0.04%, 0.99±0.03% and
5.03%, respectively while CPI the same composition
was found to be 0.81±0.05%, 0.22±0.0I%, l.I5±0.II%
and 8.72%. Results were compared with the
commercially available soy protein isolate (SPI) with
respect to the fat (0.43±0.02%), fibre (0.18±0.05%), ash
(4.52±0.02%) and carbohydrate (3.89%) content in dry
weight basis. Assessed functional properties of SPI
exhibit high protein solubility, high water and oil
-absorption..capacity than the MPI and CPI. Protein
isolates from mung bean appeared to have the best
gelling property.
