Title Page
Contents
ABSTRACT 10
1. Introduction 12
2. Materials and Methods 16
2.1. Materials 16
2.2. Extraction and characterization of mung bean protein isolates 16
2.2.1. Extraction of mung bean protein isolate 16
2.2.2. Preparation of mung bean protein isolate dispersions 18
2.2.3. Sodium dodecyl sulfate polyacrylamide gel electrophoresis 20
2.2.4. Fourier transform infrared spectroscopy 21
2.2.5. Particle size measurement 21
2.2.6. Solubility 22
2.2.7. Turbidity 22
2.2.8. Surface hydrophobicity 23
2.2.9. ζ-potential measurement 23
2.3. Preparation and characterization of high internal phase emulsions 24
2.3.1. Preparation of high internal phase emulsions 24
2.3.2. Visible appearance 24
2.3.3. Droplet size measurement 25
2.3.4. ζ-potential measurement 25
2.3.5. Adsorbed protein at interface 26
2.3.6. Rheological properties 27
2.3.7. Optical microscopy 27
2.3.8. Confocal laser scanning microscopy 28
2.3.9. Transmission electron microscopy 28
2.4. Statistical analysis 29
3. Results and Discussion 30
3.1. Characterization of mung bean protein isolates 30
3.1.1. Sodium dodecyl sulfate polyacrylamide gel electrophoresis 30
3.1.2. Fourier transform infrared spectroscopy 33
3.1.3. Particle size measurement 36
3.1.4. Solubility 39
3.1.5. Turbidity 42
3.1.6. Surface hydrophobicity 44
3.1.7. ζ-potential measurement 47
3.2. Characterization of high internal phase emulsions 50
3.2.1. Droplet size measurement 50
3.2.2. ζ-potential measurement 55
3.2.3. Adsorbed protein at interface 57
3.2.4. Rheological properties 60
3.2.5. Optical microscopy 65
3.2.6. Confocal laser scanning microscopy 67
3.2.7. Transmission electron microscopy 71
4. Conclusions 76
References 78
Abstract (in Korean) 95
Table 1. Secondary structure content of various MBPIs 35
Table 2. Particle size and PdI of various MBPIs 38
Table 3. Appearance of HIPEs stabilized with various MBPIs 52
Table 4. The droplet size (D₄,₃), span value, and ζ-potential of HIPEs stabilized with various MBPIs 53
Table 5. Optical microscopy images of HIPEs stabilized by various MBPIs 66
Figure 1. Schematic of extraction of MBPI. MBPI, Mung bean protein isolate. 17
Figure 2. Schematic of preparation of various MBPI dispersions. MBPI, Mung bean protein isolate; PT, 4% MBPI dispersions; PHT, heated 4% MBPI dispersions; PHUST,... 19
Figure 3. Non-reducing (A) and reducing (B) SDS-PAGE of various MBPIs. MBPI, Mung bean protein isolate; PT, 4% MBPI... 32
Figure 4. Solubility of various MBPIs. MBPI, Mung bean protein isolate; PT, 4% MBPI dispersions; PHT, heated 4% MBPI dispersions; PHUST, 4% MBPI dispersions... 41
Figure 5. Turbidity of various MBPIs. MBPI, Mung bean protein isolate; PT, 4% MBPI dispersions; PHT, heated 4% MBPI dispersions; PHUST, 4% MBPI dispersions... 43
Figure 6. Surface hydrophobicity of various MBPIs. MBPI, Mung bean protein isolate; PT, 4% MBPI dispersions; PHT, heated 4% MBPI dispersions; PHUST, 4% MBPI... 46
Figure 7. ζ-potential of various MBPIs. MBPI, Mung bean protein isolate; PT, 4% MBPI dispersions; PHT, heated 4% MBPI dispersions; PHUST, 4% MBPI dispersions... 49
Figure 8. Droplet size distribution of pH 2 HIPEs (A), pH 7 HIPEs (B), and pH 10 HIPEs (C). HIPE, High internal phase emulsion stabilized by MBPI; MBPI, Mung... 54
Figure 9. Adsorbed protein content of HIPEs stabilized with various MBPIs. HIPE, High internal phase emulsion stabilized by MBPI; MBPI, Mung bean protein isolate;... 59
Figure 10. Viscosity of HIPEs stabilized by pH 2 MBPIs (A), pH 7 MBPIs (B), and pH 10 MBPIs (C). HIPE, High internal phase emulsion stabilized by MBPI; MBPI, Mung... 61
Figure 11. Storage modulus (G') and loss modulus (G") of HIPEs stabilized by pH 2 MBPIs (A), pH 7 MBPIs (B), and pH 10 MBPIs (C). HIPE, High internal phase... 64
Figure 12. CLSM images of HIPEs stabilized by pH 2 MBPIs (A), pH 7 MBPIs (B), and pH 10 MBPIs (C). PT HIPEs (a, d, g); PHT HIPEs (b, e, h); PHUST HIPEs (c, f, i).... 70
Figure 13. TEM images of HIPEs stabilized by PHUST MBPIs (A-C), and PHUST MBPIs in continuous phase at different pHs (a-c). pH 2 PHUST HIPEs (A₁, A₂); pH 7... 74
Figure 14. Hypothesis of this study. HIPE, High internal phase emulsion stabilized by MBPI; MBPI, Mung bean protein isolate; PT, 4% MBPI dispersions; PHT, heated 4% MBPI dispersions; PHUST, 4% MBPI dispersions sequentially heated and ultrasonicated. 75