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 (H
2
O
2
) 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% H
2
O
2
at a ratio of 1:10 for 90 min, at 30 °C before alkaline extraction and acid precipitation. It was found that H
2
O
2
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 H
2
O
2
bleached MPI sausage gave the highest gel strength.