Preliminary study effect of hydrogen peroxide on properties of mung bean protein isolates for producing plant-based emulsion sausage

This study aimed to use hydrogen peroxide (H2O2) to decolorize mung bean protein isolate (MPI) for producing plant-based emulsion sausages. Bleached MPI was obtained by dispersing mung bean protein concentrate (MPC) in 0.5% H2O2 at a ratio of 1:10 for 90 min, at 30 °C before alkaline extraction and acid precipitation. It was found that H2O2 had no significant effect on protein content, water holding capacity (WHC), oil absorption capacity (OAC), and emulsion stability (ES) but significantly lightened the color of MPI and sausage. MPI sausages had higher gel strength than commercial soy protein isolate (SPI) and H2O2 bleached MPI sausage gave the highest gel strength.