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

Liu, Yu; Su, Chunyan; Saleh, Ahmed S.M.; Wu, Hao; Zhao, Kun; Zhang, Guoquan; Jiang, Hao; Yan, Wenjie; Li, Wenhao

doi:10.1016/j.ijbiomac.2020.03.146

Cited by 51 publications

(21 citation statements)

References 38 publications

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“…According to Figure 3, among quinoa starch of different colors, the solubility of QS-W reaches its peak at 6.32%, and that of QS-R reaches its lowest point at 3.85%. The highest expansion degree of QS-Y is 19.45 g/g, and the lowest expansion degree of QS-W is 14.73 g/g, which is consistent with previous studies wherein amylose may block the dispersion trend of amylopectin during the expansion process (Liu et al, 2020b).…”

Section: Solubility and Swelling Powersupporting

confidence: 91%

Physicochemical characteristics and in vitro digestibility of starches from colored quinoa (Chenopodium quinoa) varieties

Peng

Yin

Dong

et al. 2022

Journal of Food Science

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The quinoa flour processing is mostly subject to the properties of starch. Starches from four colored quinoa varieties, including white quinoa (QS‐W), yellow quinoa (QS‐Y), red (QS‐R), and black (QS‐B), were compared with respect to their physicochemical properties and in vitro digestibility. Results indicated that QS‐B exhibited the highest content of amylose (8.14%) (p < 0.05). All starch samples exhibited as irregular sphere with a particle size less than 3 µm. Results of the FT‐IR and X‐ray showed that the short‐range order of the four quinoa starches exhibited no significant difference; all starches showed a typical A‐type diffractrometric pattern and was not affected by seed color, and QS‐Y had the highest relative crystallinity (34.3%) (p < 0.05). In addition, QS‐W reflected the highest solubility (6.32%) and QS‐Y showed the highest swelling power (19.45 g/g) (p < 0.05). QS‐Y also presented a higher ΔH value (11.46 J/g) (p < 0.05), while QS‐R peak temperature and peak Gʹ were the lowest. Besides, QS‐B had the highest slow‐digestible starch (SDS) and resistant starch (RS) content, while the lowest estimated glycemic index (eGI) value (p < 0.05). Also, there was a negative correlation between hydrolysis rates and amylose content of quinoa starch. Practical Application Due to the low gelatinization temperature of quinoa starch, it can be used to both produce and improve instant and fast food products. Quinoa starch particles are small, and Pickering emulsions and additives have potential application values. Red quinoa contains easily digestible starch, which can be a good food choice for infants and the elderly, while white quinoa starch has less swelling power and can be used in noodle products. The results of this study can help to underpin the study of quinoa nonstarch components versus starch component.

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Section: Solubility and Swelling Powersupporting

confidence: 91%

Physicochemical characteristics and in vitro digestibility of starches from colored quinoa (Chenopodium quinoa) varieties

Peng

Yin

Dong

et al. 2022

Journal of Food Science

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“…In fact, when the surface of starch isolated from germinated mung bean was compared with raw seeds, microscopy analyses showed some dents or potential holes on the surface in germinated seeds overs the smoother surface in raw. This porous surface may be caused by enzymatic action and hydrolysis during germination (Ma et al, 2018;Liu et al, 2020). This fact agrees with another study that showed a maximum of α-amylase activity after 3 days of germination (Ghavidel & Davoodi, 2011).…”

Section: B Carbohydrates (960)supporting

confidence: 89%

Improving the nutritional quality of pulses via germination

Avezum

Rondet

Mestres

et al. 2022

Food Reviews International

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Highlights -3 to 5 bullet points (maximum 85 characters, including spaces, per bullet point) 2 Improving the nutritional quality of pulses via germination Abstract (224)Germination is a traditional process and a re-emerging trend in healthy foods, generating an increase in scientific research on their nutritional traits and phytochemical contents. Pulses are essential in diet being rich in protein, complex carbohydrate and vitamins, and constitute an excellent complement to cereals. This review examines the physiological and biochemical changes during the germination process in pulses, taking into consideration the genotype, environmental conditions, and hormone control. Furthermore, proteins, carbohydrates, minerals, vitamins, and antinutritional compounds of pulses are described and the impact of germination process on their values. The earlier germination process needs a further process, such as cooking, drying, or roasting. The final product of the longer germination process (sprouting) is considered a ready-to-eat food. To this end, impacts of food processing, such as soaking and cooking, in nutritional values are also evaluated to complete the nutritional analyses of germinated pulses. The association of soaking, germination, and cooking increases the nutritional values of pulses by increasing protein/starch digestibility and vitamins content and by decreasing antinutritional compounds, such as phytate, protease, and α-amylase inhibitors. The final plant-based product allows versatility in formulation to produce novel food products and/or ingredients with a better nutritional content. This can encourage the scientific community, industry, and government to invest in research and development to increase plantbased food, to replace other products or to develop new ones.

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“…Similar observations have been made for other grains like sorghum, oats, millets, and barley (Su et al., 2020; Li et al., 2017). Slightly different observations have been made in case of mung bean starch, where crystallinity firstly increased during germination for 12 h and then decreased after 72 h (Liu et al., 2020).…”

Section: Resultsmentioning

confidence: 99%

Elucidation of chickpea hydration, effect of soaking temperature, and extent of germination on characteristics of malted flour

Kaur

Prasad

2022

Journal of Food Science

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Germination is a biochemical process that has been widely used to improve the nutritional quality, functional properties, and bioavailability of the protein. Soaking is the preliminary step for germination. Effect of soaking temperature on germination parameters was studied to select the suitable soaking temperature for germination. The effect of germination time on nutritional, functional, and microstructural properties of chickpea flour was evaluated. The soaking temperature was selected as 30°C depending on the germination percentage, vigor value, and mean germination time. Physico‐chemical composition, antioxidant activity, ascorbic acid, total phenolic, and total flavonoid were investigated over 4 days of germination. It was found that protein content increased on dry matter basis, whereas carbohydrate and fat content decreased during germination. Ascorbic acid content was found to increase to about 3.52 times. Antioxidant activity increased from 24.14% to 58.50% after 4 days of germination. Water absorption capacity was found to decrease, whereas oil absorption capacity increased. XRD pattern depicted a decrease in crystallinity due to the degradation of amylopectin and increased amylose content. SEM was used to study the microstructural changes with increase in germination time. DSC studies were also carried out to study the effect of germination on thermal properties of chickpea flour. Practical Application This research work gives an outline of the available literature on the mechanism of hydration and germination process with the associated chemical and biochemical changes in the bioactive components along with the special emphasis on the health benefits. The present work is an effort toward the development of chickpea‐based meal‐replacement beverages.

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

Cited by 51 publications

References 38 publications

Physicochemical characteristics and in vitro digestibility of starches from colored quinoa (Chenopodium quinoa) varieties

Physicochemical characteristics and in vitro digestibility of starches from colored quinoa (Chenopodium quinoa) varieties

Improving the nutritional quality of pulses via germination

Elucidation of chickpea hydration, effect of soaking temperature, and extent of germination on characteristics of malted flour

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