Extraction and Recovery of Nitrogenous Components and Starch from the Mung Bean and its Sprout

Abstract

The mung bean was immersed in water, homogenized and extracted with water several times. By this extraction, 74% of total N(TN) was re- covered. Furthermore, by subsequent extraction with 0.2% NaOH, 13% of TN was recovered. 92% of water-extracted nitrogen was proteinous nitrogen, 84% of which was precipitated at pH 4.5. Mung bean protein roughly resembled soybean in its amino acid composition and disc-gel-electrophoretic pattern. 78% of TN in the sprout was extracted by homogenizing with water, but its disc-gel-electrophoretic pattern indicated decreased molecular size. From the water-extract of mung bean, about 60% of starch could be presumably recovered. Some properties of this starch were as follows; moisture 11.13%, ash 0.04%. whiteness 83, and gelatinization temperature 62.1°C.