Discovering How Ultrasound Boosts Mung Bean Milk Stability

Have you ever wondered why mung bean milk (MBM) isn't as stable or tasty as it could be? Well, scientists have found a clever way to fix that – using ultrasound! MBM might be new and exciting, but it has some issues, like being unstable and having an off-taste. Researchers decided to see what happens when you treat MBM with ultrasound. They looked at how its physical and chemical properties change, and how it affects the flavor. First, they checked the size of the particles and the charge on them. They found that ultrasound makes the particles smaller and gives them a stronger charge. It also makes the milk's structure more uniform and reduces those pesky broken pieces.

Ultrasound also changes the structure of the proteins in MBM. It shifts them from being well-organized to more disordered. This might sound bad, but it actually prevents proteins from clumping together, which can make the milk unstable. The best part? After treating MBM with ultrasound for 25 minutes, the milk had the most "free" sulfur groups, the lowest surface tension, and the highest surface hydrophobicity. This means it was at its most stable state. Plus, those nasty compounds that cause the off-flavor, like pentanol, hexanol, and hexanal, were significantly reduced. In the end, ultrasound made a big difference in how stable and tasty MBM is.

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