Effects of Acid Hydrolysis and Annealing Treatment on the Physicochemical Properties of Mung Bean Starch

2013 ◽  
Vol 634-638 ◽  
pp. 1449-1453 ◽  
Author(s):  
Qing Jie Sun ◽  
Liu Xiong ◽  
Lei Dai ◽  
Xiao Lei Zhu
Keyword(s):  
Physicochemical Properties ◽  
Acid Hydrolysis ◽  
Mung Bean ◽  
Annealing Treatment ◽  
Peak Temperature ◽  
X Ray ◽  
Native Starch ◽  
Mung Bean Starch ◽  
Modified Starches ◽  
Pasting Temperature

Mung bean starch (MBS) were modified by acid hydrolysis combined with annealing treatment (AH-ANN). The samples were treated with different pH, pH 1 (NSP1), pH 2 (NSP2), pH 3 (NSP3), pH 4 (NSP4) and pH 5 (NSP5), at 50°C. And other samples were treated at pH 4, for different incubated temperature, 20°C (NST20), 30°C (NST30), 40°C (NST40) and 60°C (NST60). Swelling power of all modified starches decreased. Solubility of NSP1 and NSP2 were significantly increased. And solubility of NSP4 and NST60 were obviously decreased. Compared to the native starch, the pasting temperature of NSP4 and NST60 increased, Breakdown (BD) of NSP4 and NST60 decreased. Modified starches had higher gel hardness except NSP1. Compared to the native starch, Onset temperature (To), peak temperature (Tp) and conclusion temperature (Tc) of NSP4 were greater, Tc-To and enthalpy (ΔH) decreased. Modified MBS exhibited "C" type X-ray pattern, which was same to the native 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

scholarly journals Chemical, morphological, rheological and thermal properties of Solanum lycocarpum phosphorylated starches

Revista CERES ◽  
2014 ◽  
Vol 61 (4) ◽  
pp. 458-466 ◽  
Author(s):  
Diego Palmiro Ramirez Ascheri ◽  
Luciane Dias Pereira ◽  
Suely Miranda Cavalcante Bastos
Keyword(s):  
Phosphorus Content ◽  
Cold Water ◽  
Sodium Tripolyphosphate ◽  
Raw Materials ◽  
Principal Component ◽  
Physicochemical Characteristics ◽  
Native Starch ◽  
Modified Starches ◽  
Pasting Temperature ◽  
Water Swelling

The increasing need for starches with specific characteristics makes it important to study unconventional starches and their modifications in order to meet consumer demands. The aim of this work was to study physicochemical characteristics of native starch and phosphate starch of S. lycocarpum. Native starch was phosphated with sodium tripolyphosphate (5-11%) added with stirring. Chemical composition, morphology, density, binding ability to cold water, swelling power and solubility index, turbidity and syneresis, rheological and calorimetric properties were determined. Phosphorus was not detected in the native sample, but the phosphating process produced modified starches with phosphorus contents of 0.015, 0.092 and 0.397%, with the capacity of absorbing more water, either cold or hot. Rheological data showed the strong influence of phosphorus content on viscosity of phosphate starch, with lower pasting temperature and peak viscosity higher than those of native starch. Enthalpy was negatively correlated with the phosphorus content, requiring 9.7; 8.5; 8.1 and 6.4 kJ g-1 of energy for the transition from the amorphous to the crystalline state for the starch granules with phosphorus contents of 0; 0.015; 0.092 and 0.397%, respectively. Cluster analysis and principal component analysis showed that starches with 0.015 and 0.092% phosphorus have similar characteristics and are different from the others. Our results show that the characteristics of phosphate modified S. lycocarpum starch have optimal conditions to meet the demands of raw materials, which require greater consistency in stickiness, combined with low rates of retrogradation and syneresis.

Recent Advances in the Study of Mung Bean Starch

2010 ◽  
Vol 113-116 ◽  
pp. 495-498 ◽  
Author(s):  
Chun Ran Han ◽  
Ming Duo Yang ◽  
Yong Qiang Ma
Keyword(s):  
Molecular Structure ◽  
Influencing Factors ◽  
Mung Bean ◽  
Good Source ◽  
Physiochemical Properties ◽  
X Ray ◽  
Gelling Properties ◽  
Mung Bean Starch ◽  
The World ◽  
Isolation Methods

Mung bean grows widely in the world, and is the good source of mung bean starch, which contains higher content of amylose and has special gelling properties. Isolation methods, molecular structure (x-ray pattern) and important physiochemical properties of mung bean starch and influencing factors in recent studies were reviewed, which is helpful for the further and comprehensive use of mung bean starch.

Comparison of the Physicochemical Properties of Red Bean and Mung Bean Starch

2011 ◽  
Vol 183-185 ◽  
pp. 630-634 ◽  
Author(s):  
Chun Ran Han ◽  
Ming Duo Yang ◽  
Xin Xu ◽  
Yong Qiang Ma
Keyword(s):  
Physicochemical Properties ◽  
Mung Bean ◽  
Starch Granule ◽  
Amylose Content ◽  
Chemical Compositions ◽  
Swelling Power ◽  
Mung Bean Starch ◽  
Significant Difference ◽  
Granule Morphology ◽  
Red Bean

Differences in physicochemical properties of starch isolated from red bean and mung bean, including chemical composition, amylose content, starch granule morphology, swelling power and solubility, thermal properties and freeze-thaw stability were compared. There was no significant difference on the chemical compositions between the two starches. Most of the granules of red bean starch was oval or elliptical, the diameter was between 9.54 μm-30.98μm, the granules from mung bean starch was round or oval, the diameter was between 10.50 μm-27.59μm; The extent of solubility in mung bean starch was significantly higher than red bean starch between 60 and 90°C, the temperature that the swelling power began to increase obviously of mung bean starch was higher than that of red starch at 60 to 90°C. To, Tp, TcandΔH of red bean starch were higher than that of mung bean.

Effect of the Addition of Stearic Acid on Starch Properties

2013 ◽  
Vol 655-657 ◽  
pp. 1996-2000 ◽  
Author(s):  
Qing Jie Sun ◽  
Ling Ling Sun ◽  
Liu Xiong ◽  
Cui Xia Sun
Keyword(s):  
Stearic Acid ◽  
Mung Bean ◽  
Amylose Content ◽  
Potato Starch ◽  
X Ray Diffraction ◽  
X Ray ◽  
Starch Properties ◽  
Pasting Temperature ◽  
Diffraction Peaks ◽  
Potato Starches

The effect of the addition of stearic acid on properties of wheat, mung bean and potato starches were studied. Soluble amylose content in three kinds of starches was significantly reduced. Both λmax values and the 630/520 nm ratio were decreased. Stearic acid added starches showed a significantly higher pasting temperature, breakdown and setback compared to the native starches as measured by RVA. Texture properties analysis showed that hardness of wheat and mung bean starches significantly decreased, while that of potato starch significantly increased after the addition of stearic acid. Diffraction peaks of wheat, mung bean and potato starches appeared at 22° which indicated that complex formation by X-ray diffraction

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