Microstructure and Physicochemical Characteristics of Starches in Six Bean Varieties and Their Bean Paste Products

Su, Han; Lu, Wen‐Chien; Chang, Kirk

doi:10.1006/fstl.1997.0350

Cited by 29 publications

(49 citation statements)

References 10 publications

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“…The average value of amylose content in present samples was 41.20%, which was higher than the value of 34.5% (Su et al 1997) and lower than the value of 45.3% (Hoover et al 1997). From this study, it was found that starch from different variety had significant difference in amylose content.…”

Section: Physicochemical Properties Of Starchescontrasting

confidence: 75%

“…The lowest ΔH and the highest ΔH were observed from Jilv 9239-8 (8.2 J/g) and Jilv 2 starch (16.4 J/g), respectively; the average ΔH was 12.2 J/g, which was higher than the value reported by Su et al (1997). According to the report, the high ΔH of starches suggests that the double helices unravel and melt during gelatinization, which is strongly associated within the native granule (Singh et al 2004).…”

Section: Thermal Properties Of Starchescontrasting

confidence: 64%

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Properties of Starch Separated From Ten Mung Bean Varieties and Seeds Processing Characteristics

Shu

Pei-li

et al. 2010

Food Bioprocess Technol

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Starch samples from ten mung bean cultivars grown in china were isolated, and their morphology, physicochemical, thermal, and pasting properties were evaluated. The objectives of the study were to investigate the starch properties and processing characteristics of different mung bean varieties, and to establish the basic foundation of improving the functionality of mung beans and their starch grown in the region. The mung bean starches showed the kidney-shaped, elliptical, small spherical and dome-shaped granules, and the starches granule size varied between 5 and 40 μm. Total starch content, amylose content, solubility, and swelling power ranged from 54.73% to 57.99%, 40.44% to 41.82%, 13.72% to 17.67%, and 17.27% to 20.55%, respectively. The pasting properties were determined using a rapid visco analyzer, and various mung bean starches exhibited different pasting profiles. Different starches differed in transition temperatures (T o , T p , and T c ), gelatinization temperature range (ΔT r ), and enthalpy of gelatinization (ΔH) according to differential scanning calorimeter analysis. Hydration coefficient, degree of gelatinization, and hardness of mung bean varieties ranged from 51.97% to 84. 46%, 62.99% to 95.11%, and 26.07 N to 112.11 N, respectively. This study indicated that starches separated from different mung bean cultivars possess different physicochemical characteristics, and various mung beans cultivars showed diverse processing properties.

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Section: Physicochemical Properties Of Starchescontrasting

confidence: 75%

Section: Thermal Properties Of Starchescontrasting

confidence: 64%

Properties of Starch Separated From Ten Mung Bean Varieties and Seeds Processing Characteristics

Shu

Pei-li

et al. 2010

Food Bioprocess Technol

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“…T o of native black gram (Nakazawa and Wang 2003;Wang et al 1997). Su et al (1997) reported To of 69.9°C for Adzuki bean while Deshpande et al (1982) reported To of 71.5°C and 63.0°C correspondingly for native and acetylated black gram starch. Our results are comparable Fig.…”

Section: Thermal Propertiesmentioning

confidence: 96%

“…Tc represents melting of crystallites of high stability (Jacobs and Delcour 1998). Su et al (1997) reported Tc of 79.9°C and 76.6°C for kidney and Azduki bean respectively. Starch from PU-19 had lowest transition (T o , T p and T c ) temperature among the cultivars under study.…”

Section: Thermal Propertiesmentioning

confidence: 96%

Physico-chemical properties of acetylated starches from Indian black gram (Phaseolus mungo L.) cultivars

2014

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Starches separated from three black gram cultivars were modified by acetylation and compared to their native starches. Acetylation was carried out by treating starches with 0.04 and 0.08 g of acetic anhydride/g of starch dry weight basis (db) at 25 °C. The extent of acetylation increased proportionally with the concentration of acetic anhydride used. Retrogradation of acetylated starch pastes decreased significantly (p ≤ 0.05) as revealed by significant decrease in syneresis, increased freeze thaw stability and increased light transmittance. The pasting curves of 10.7 % starch slurries showed that acetylation decreased the setback viscosity values by 51.2-82.8 % and pasting temperature by 3.1-5.6 °C than respective native starches. Differential scanning calorimetry observations also revealed significant decrease in gelatinisation temperature of acetylated starches than native starches. Hardness and adhesiveness of starch gels varied between 10.3 and 32.6 g and 4.6-82.3gs, respectively which were significantly lower than corresponding native starch gels.

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“…In particular, food processors and nutritionists have been looking for legume starches with unique functionalities to meet consumer demands (Hughes et al, 2009). As an example, bean paste has been used in several Oriental cereal products (Su, Lu & Chang, 1997). According to Krupa, Rosell, Sadowska, & Soral-Smietana (2010), the use of hydrothermally modified bean starch in gluten-free bread improves their chemical composition and the fresh bread quality.…”

Section: Introductionmentioning

confidence: 99%

Pasting, morphological, thermal and crystallinity properties of starch isolated from beans stored under different atmospheric conditions

Rupollo

Vanier

Zavareze

et al. 2011

Carbohydrate Polymers

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Microstructure and Physicochemical Characteristics of Starches in Six Bean Varieties and Their Bean Paste Products

Cited by 29 publications

References 10 publications

Properties of Starch Separated From Ten Mung Bean Varieties and Seeds Processing Characteristics

Properties of Starch Separated From Ten Mung Bean Varieties and Seeds Processing Characteristics

Physico-chemical properties of acetylated starches from Indian black gram (Phaseolus mungo L.) cultivars

Pasting, morphological, thermal and crystallinity properties of starch isolated from beans stored under different atmospheric conditions

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