scholarly journals Physico-chemical properties of starches from mung bean, broad bean and commercial Harusame noodles.

1985 ◽  
Vol 32 (3) ◽  
pp. 181-187 ◽  
Author(s):  
Setsuko TAKASHI ◽  
Rieko KOBAYASHI ◽  
Keiji KAINUMA ◽  
Michinori NAKAMURA
Keyword(s):  
Mung Bean ◽  
Broad Bean ◽  
Chemical Properties ◽  
Physico Chemical

Isolation and Physico-chemical Characterization of Mung Bean Starches

2008 ◽  
Vol 4 (1) ◽  
Author(s):  
El-Sayed Ali Abdel-Rahman ◽  
Fawzy A El-Fishawy ◽  
Mohamed A El-Geddawy ◽  
Tomas Kurz ◽  
Mohamed N El-Rify
Keyword(s):  
Mung Bean ◽  
Chemical Properties ◽  
Chemical Characterization ◽  
Mean Value ◽  
Starch Granules ◽  
Swelling Power ◽  
Irregular Shapes ◽  
Physico Chemical ◽  
Mung Bean Starch ◽  
Total Seed

The starch yields from both whole (MSI1) and decorticated mung bean seeds (MSI2) were 26.00 and 30.50% on total seed basis and 64.40 and 75.55% of total starch. Chemical analysis of the starch isolates i.e. MSI1 and MSI2 showed that they contained 9.00 and 8.90% moisture, 0.76 and 0.80% protein, 0.05 and 0.09% oil and 0.20 and 0.13% ash , respectively. The results also indicated that the purity of starch isolates was high. Microscopic examination (400X) showed that most mung bean starch granules had irregular shapes, which varied from oval, round to bean-shaped. Mung bean starch granule size varied from 7.65-33.15 µm with mean value at 20.40 µm. Studying the physico-chemical properties of mung bean starch indicated that the gelatinization temperature range was 65-69-75°C at initial, midpoint and final gelatinization of starch granules. Mung bean starch had a considerably lower degree of syneresis than other legume starches. Moreover, gel consistency decreased as starch concentration was increased. Viscosity of mung bean starch was high indicating that it had higher resistance to swelling and rupture than did cereal starches. The results indicated that the swelling power and solubility of the starch increased with increasing temperature. In addition, the solubility percentage increased, but non-linearly, with increasing swelling power.

scholarly journals Effect of Sprouting on the Physico-Chemical Properties of Mung Bean Seeds

2021 ◽  
pp. 108-114
Author(s):  
Manne Hemanth Kumar ◽  
Kodidhala Vaishnavi ◽  
Surojit Sen ◽  
Sunayana Rathi
Keyword(s):  
Mung Bean ◽  
Seed Quality ◽  
Average Length ◽  
Germination Rate ◽  
Chemical Properties ◽  
Dry Weight ◽  
Sprout Length ◽  
Physico Chemical ◽  
Swelling Capacity ◽  
Length Width

The physico-chemical properties of seed are significant in designing equipment, marketing for evaluating seed quality. In this context, physico-chemical properties of three varieties of mung bean seeds, physical properties and germination properties during the sprouting period were evaluated. The average length, width and thickness were 4.64 mm, 3.64 mm and 3.26 mm at moisture content 10.70% on a dry weight basis. Hydration capacity ranged from 0.041 to 0.050 g/seed and hydration index ranged from 0.921 to 1.062, whereas swelling capacity ranged from 0.035 to 0.045 ml/seed and swelling index ranged from 0.927 to 1.447. Maximum sprout length and the germination rate were recorded in the variety SGC-20 at 96 h germination period as 45.56 mm and 96.67% respectively followed by the variety SGC-16 while IPM-02-3 reported lower sprout length and germination rate. Hence, the variety SGC-20 is best for consumption as sprouts among the three varieties.

scholarly journals Effects of Potassium on the Growth, Yield and Physico-chemical Properties of Three Garden Pea (Pisum sativum) Varieties

2020 ◽  
pp. 22-31
Author(s):  
N. Akter ◽  
M. M. Ali ◽  
M. M. Akter ◽  
M. M. Hossain ◽  
M. S. Hossan ◽  
...  
Keyword(s):  
Pisum Sativum ◽  
Broad Bean ◽  
Block Design ◽  
Sugar Content ◽  
Genotypic Variation ◽  
Chemical Properties ◽  
Growth Yield ◽  
Garden Pea ◽  
Physico Chemical ◽  
Four Levels

An experiment was conducted at the Horticulture Research Farm, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh during November 2015 to March 2016 to find out the effects of potassium on the growth, yield and physico-chemical properties of three garden pea (Pisum sativum) varieties. The experiment comprise three Garden pea varieties viz. V1 = IPSA Motorshuti-3, V2 = Broad Bean Master Piece and V3 = BARI Motorshuti-1 and four levels of potassium viz. K0 (Control), K1 (25 kg ha-1), K2 (50 kg ha-1) and K3 and (75 kg ha-1), respectively. The experiment was laid out in a randomized complete block design with three replications. The results of the experiment reviled that K nutrition and genotypic variation significantly (p < 0.05) determined the yield of the garden pea. Different levels of potassium had significant influences on almost all the parameters studied these three varieties. Maximum plant height (166.67 cm), branches plant-1 (7.00), pods plant-1 (39.00), sugar content (15.40%) was obtained from V1K2 (IPSA Motorshuti-3 with 50 kg K2O ha-1) treatment. Whereas highest pod length (8.533 cm), pod breadth (9.47 mm), number of seeds pod-1 (8.67),  green seed weight (305.00 g), Magnesium content, (0.29%) was obtained under the treatment V2K2 (Broad Bean Masterpiece with 50 kg K2O  ha-1). The maximum green pod yield (12.78 t ha-1), calcium content (0. 20%), vitamin- A (1.03 mg/kg), was obtained from V3K2 (BARI Motorshuti -1 with 50 kg K2O ha-1).

Activity and Physico Chemical Properties of Trypsin Inhibitor in Bruchid-Resistant Mung Bean

2017 ◽  
Vol 43 (11) ◽  
pp. 1696
Author(s):  
Yan-Ping FAN ◽  
Yao-Wen ZHANG ◽  
Xue-Ying ZHAO ◽  
Xian-Hong ZHANG
Keyword(s):  
Trypsin Inhibitor ◽  
Mung Bean ◽  
Chemical Properties ◽  
Physico Chemical

Comparative Studies on Physico-Chemical Properties of Starches from Jackfruit Seed and Mung Bean

2014 ◽  
Vol 17 (9) ◽  
pp. 1965-1976 ◽  
Author(s):  
Parichat Phrukwiwattanakul ◽  
Santad Wichienchotand ◽  
Piyarat Sirivongpaisal
Keyword(s):  
Comparative Studies ◽  
Mung Bean ◽  
Chemical Properties ◽  
Physico Chemical

Decoration of specific sites on freeze-fractured membranes

1978 ◽  
Vol 36 (2) ◽  
pp. 140-141
Author(s):  
H. Gross ◽  
H. Moor
Keyword(s):  
Pure Water ◽  
Freeze Fracture ◽  
Chemical Properties ◽  
Surface Forces ◽  
Sulfate Pentahydrate ◽  
Copper Sulfate Pentahydrate ◽  
Physico Chemical ◽  
Water Of Hydration ◽  
Small Container ◽  
Binding Forces

Fracturing under ultrahigh vacuum (UHV, p ≤ 10-9 Torr) produces membrane fracture faces devoid of contamination. Such clean surfaces are a prerequisite foe studies of interactions between condensing molecules is possible and surface forces are unequally distributed, the condensate will accumulate at places with high binding forces; crystallites will arise which may be useful a probes for surface sites with specific physico-chemical properties. Specific “decoration” with crystallites can be achieved nby exposing membrane fracture faces to water vopour. A device was developed which enables the production of pure water vapour and the controlled variation of its partial pressure in an UHV freeze-fracture apparatus (Fig.1a). Under vaccum (≤ 10-3 Torr), small container filled with copper-sulfate-pentahydrate is heated with a heating coil, with the temperature controlled by means of a thermocouple. The water of hydration thereby released enters a storage vessel.

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