Characterization and Properties of High Amylose Mung Bean Starch Biodegradable Films Cross-linked with Malic Acid or Succinic Acid

2018 ◽  
Vol 27 (2) ◽  
pp. 234-244 ◽  
Author(s):  
Naruenart Thessrimuang ◽  
Jutarat Prachayawarakorn
Keyword(s):  
Succinic Acid ◽  
Malic Acid ◽  
Mung Bean ◽  
Biodegradable Films ◽  
Mung Bean Starch ◽  
High Amylose

Studies on mung bean starch: granule stability

1991 ◽  
Vol 4 (5) ◽  
pp. 365-377 ◽  
Author(s):  
C.G. Oates
Keyword(s):  
Mung Bean ◽  
Starch Granule ◽  
Mung Bean Starch

The multi-scale structure, thermal and digestion properties of mung bean starch

2019 ◽  
Vol 131 ◽  
pp. 871-878 ◽  
Author(s):  
Mengdi Yao ◽  
Yu Tian ◽  
Wenjian Yang ◽  
Mingquan Huang ◽  
Sumei Zhou ◽  
...  
Keyword(s):  
Mung Bean ◽  
Scale Structure ◽  
Multi Scale ◽  
Mung Bean Starch

Effect of germination duration on structural and physicochemical properties of mung bean starch

2020 ◽  
Vol 154 ◽  
pp. 706-713
Author(s):  
Yu Liu ◽  
Chunyan Su ◽  
Ahmed S.M. Saleh ◽  
Hao Wu ◽  
Kun Zhao ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Mung Bean ◽  
Mung Bean Starch

Simultaneous Gas Chromatographic Determination of Carboxylic Acids in Soft Drinks and Jams

1985 ◽  
Vol 68 (5) ◽  
pp. 902-905
Author(s):  
Taizo Tsuda ◽  
Hiroshi Nakanishi ◽  
Takashi Morita ◽  
Junko Takebayashi
Keyword(s):  
Benzoic Acid ◽  
Succinic Acid ◽  
Tartaric Acid ◽  
Carboxylic Acids ◽  
Fumaric Acid ◽  
Malic Acid ◽  
Sorbic Acid ◽  
Chromatographic Determination ◽  
Dehydroacetic Acid

Abstract A method was developed for simultaneous gas chromatographic determination of sorbic acid, dehydroacetic acid, and benzoic acid used as preservatives, and succinic acid, fumaric acid, malic acid, and tartaric acid used as acidulants in soft drinks and jams. A sample was dissolved in NH4OH-NH4CI pH 9 buffer solution, and an aliquot of the solution was passed through a QAE-Sephadex A 25 column. The column was washed with water, and the carboxylic acids were eluted with 0.1N HC1. Sorbic acid, dehydroacetic acid, and benzoic acid were extracted with ethyl ether-petroleum ether (1 + 1), and determined on a 5% DEGS + 1% H3PO4 column. Succinic acid, fumaric acid, malic acid, and tartaric acid in the lower layer were derivatized with N,0- bis(trimethylsilyl)acetamide and trimethylchlorosilane, and determined on a 3% SE-30 column. Recoveries from soft drink and jam samples fortified with 0.1% each of 7 carboxylic acids ranged from 92.4 to 102.6% for preservatives, and from 88.1 to 103.2% for acidulants.

Effects of High Hydrostatic Pressure Treated Mung Bean Starch on Characteristics of Batters and Crusts from Deep-Fried Pork Nuggets

2014 ◽  
Vol 10 (2) ◽  
pp. 261-268 ◽  
Author(s):  
Lingwen Zhang ◽  
Hongfang Ji ◽  
Mingduo Yang ◽  
Hanjun Ma
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Mung Bean ◽  
Oil Content ◽  
Dry Weight ◽  
Water Retention Capacity ◽  
Starch Granules ◽  
Retention Capacity ◽  
Mung Bean Starch

Abstract Influences of mung bean starches treated with different high hydrostatic pressure (HHP) on the properties of batters and crusts from deep-fried pork nuggets were explored. HHP-treated starch increased water retention capacity of batter and consequently the batter pick-up. The increase in pressure at 150–450 MPa could facilitate hydration and swelling of starch granules during gelatinization. The crusts containing HHP-treated starches had higher moisture and less oil content, and the oil content was 15.82 g/100 g dry weight (DW) for 450 MPa treated starch, which was much lower than that of native starch (18.39 g/100 g DW) (p<0.05). Additionally, HHP-treated starches changed the crispness of crusts with increases in the slope and decrease in the shearing distance. Results indicated that mung bean starch treated with HHP in the range of 150–450 MPa could improve the quality of deep-fried battered food.

Physicochemical characteristics of high pressure gelatinized mung bean starch during recrystallization

2015 ◽  
Vol 131 ◽  
pp. 432-438 ◽  
Author(s):  
Wenhao Li ◽  
Hongmei Guo ◽  
Peng Wang ◽  
Xiaoling Tian ◽  
Wei Zhang ◽  
...  
Keyword(s):  
High Pressure ◽  
Mung Bean ◽  
Physicochemical Characteristics ◽  
Mung Bean Starch

Anti-Thrombotic Effect of a Novel Formula from Corni Fructus with Malic Acid, Succinic Acid and Citric Acid

2013 ◽  
Vol 28 (5) ◽  
pp. 722-727 ◽  
Author(s):  
Qi-Chun Zhang ◽  
Yue Zhao ◽  
Hui-Min Bian
Keyword(s):  
Citric Acid ◽  
Succinic Acid ◽  
Malic Acid ◽  
Corni Fructus

Influence of Annealing on Gel Properties of Mung Bean Starch

2000 ◽  
Vol 77 (5) ◽  
pp. 567-571 ◽  
Author(s):  
Koo Min Chung ◽  
Tae Wha Moon ◽  
Jae Kun Chun
Keyword(s):  
Mung Bean ◽  
Gel Properties ◽  
Mung Bean Starch
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