Structure-function characterization and gelation mechanisms of mung bean albumin and globulin fractions
Bibliographic record
Abstract
This study aimed to evaluate the surface properties, secondary structures, solubilities, and gelling behaviors of purified mung bean globulins and albumins. The globulin fraction (88.44% protein purity) was isolated by isoelectric precipitation from a mung bean protein isolate produced by ultrafiltration-diafiltration (UF-DF), while the albumin fraction (80.72% protein purity) was purified from the soluble fraction using UF-DF. The albumin fraction maintained consistent solubility (∼50%) from pH 2.0 to pH 8.0, whereas the globulin fraction exhibited a U-shaped solubility curve, with a marked decrease near its isoelectric point and maximum solubility at pH 8.0 (91.44%). Albumins exhibited smaller particle sizes compared to globulins and were characterized by a significantly lower concentration of free sulfhydryl groups (5.79 vs 9.77 μmol/mL). The albumin fraction had a lower minimum gelation concentration (4%) compared to the globulin fraction (8%), yet albumin gels formed weaker networks, with lower water retention (73.65%) compared to globulin gels (93.59%) at 8% proteins. Rheological and microscopic analyses supported these findings, revealing a higher elastic modulus (G′) for globulin gels (8.91 Pa vs 1.08 Pa) and a denser microstructure, indicating stronger protein incorporation and more extensive intermolecular bonding. Globulin gels were formed primarily through hydrophobic interactions with no involvement of electrostatic or disulfide bonds. In contrast, albumin gels were formed mainly through electrostatic interactions, followed by hydrophobic interactions, and characterized by a high proportion of unbound proteins (25.5%). Based on these results, mechanisms were proposed to illustrate the interactions and proteins involved in the formation of albumin and globulin gels. • Mung bean albumins and globulins are efficiently separated by pH precipitation. • Albumins and globulins differ in structural and physicochemical properties. • Albumins form coarse particulate gels linked by electrostatic interactions. • Globulins form fine particulate gel linked by hydrophobic interactions. • Globulin gels show higher firmness and water retention than albumin gels.
Fetched live from OpenAlex and de-inverted. Abstracts are not stored in this database: the inverted indexes are 8.6 GB of the frame’s 9.3 GB of text, and the host has 13 GB free.
How this classification was reachedexpand
Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from itClassification
machine, unvalidatedMachine predicted; a candidate call from one teacher head, not a consensus.
How this classification was reached, model by model and score by score, is at the end of the page under "How this classification was reached".