Researchers from Ege University have found that mung bean proteins—especially when modified through a Maillard reaction with citrus pectin—can significantly improve the texture and stability of vegan mayonnaise. The findings were published in Food Science and Technology International.
As demand for plant-based foods continues to grow, food scientists are exploring alternatives to soy protein, one of the most widely used vegetable proteins in processed foods. Mung beans, which contain roughly 20% to 25% protein and are widely used in Asian cuisine, are emerging as a promising substitute.
In this study, researchers extracted protein isolates from mung beans using an isoelectric precipitation method. They then combined the protein with citrus pectin through a Maillard reaction, assisted by ultrasound treatment at 100 W and 80 °C for 20 minutes. The resulting protein-pectin conjugate was tested alongside standard mung bean protein isolate and mung bean powder in the production of vegan mayonnaise.
The mayonnaise formulations contained between 1.65% and 3.66% protein. Particle size analysis showed that the smallest droplet size—ranging from 3.9 to 16.5 micrometers—was found in the mayonnaise made with the protein-pectin conjugate. Smaller particle sizes are generally associated with improved emulsion stability and smoother texture.
The researchers also found that all mayonnaise samples exhibited non-Newtonian, time-dependent, and pseudoplastic behavior—meaning their viscosity decreased under shear stress, a desirable characteristic in products like mayonnaise that need to spread easily but remain stable when at rest.
Overall, the findings suggest that mung bean protein, particularly when modified through conjugation with citrus pectin, may serve as a functional and effective ingredient in plant-based emulsion systems. The research provides additional evidence that mung beans could play a growing role in the development of next-generation vegan food products.
