Physicochemical characterization of mung bean starch

Hoover, R.; Li, Y.X.; Hynes, G.; Senanayake, Namal

doi:10.1016/s0268-005x(97)80037-9

Cited by 171 publications

(123 citation statements)

References 33 publications

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“…The extent of AML exhibited by the legume starches (Table 4-3) was comparable to that reported for beach pea (9.5%), grass pea (15.1 %) and green pea (14.3%), but was lower than that reported for mung bean starch (Chavan et al, 1999;Hoover et al, 1997).…”

Section: X-ray Diffraction Of Native Starchessupporting

confidence: 73%

Relationship between ?-amylase degradation and the structure and physicochemical properties of legume starches

Zhou

2004

Carbohydrate Polymers

147

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Section: X-ray Diffraction Of Native Starchessupporting

confidence: 73%

Relationship between ?-amylase degradation and the structure and physicochemical properties of legume starches

Zhou

2004

Carbohydrate Polymers

147

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“…However, the gel strength of the starch mixtures M:C (80:20), M:C (50:50), and M:C (20:80) were not significant, and ranged from 46.23 to 47.48 kgf (P > 0.05) after 48 h storage. These results were similar to Hoover et al (1997) who found that the hardness of green bean and cowpea starch increased with storage time. This may be due to the higher retrogradation of gels implicated with hardness increase (Lee et al, 2005).…”

Section: Gel Strength Of Starchsupporting

confidence: 91%

“…Therefore, an alternative to mung bean starch is required as a source for vermicelli. The substitution of other starches at high levels resulted in reduced eating quality with a dull opaque appearance, high cooking loss, poor elasticity, and a reduction in the glossy appearance (Hoover et al, 1997;Tan et al, 2006;Kim et al, 2007).…”

Section: Introductionmentioning

confidence: 99%

Process optimization to increase resistant starch in vermicelli prepared from mung bean and cowpea starch

Photinam

Moongngarm

Paseephol

2016

Emir. J. Food Agric

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“…This might have been caused by a shift from a homogeneous set of amylopectin crystallites with similar stability to a more heterogeneous set with varying stability, in this case due to the addition of β-glucans [29]. A study done by Biliaderis et al [30] found similar results produced by the addition of β-glucans to maize starch.…”

Section: Thermal Propertiesmentioning

confidence: 92%

Effect of Substitution of β-Glucans on the Glycemic Response and Thermal Properties of Four Common Starches

Anderson¹

2016

Int J Agric Sc Food Technol

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Diabetes Mellitus (DM) is a major public health concern worldwide which can lead to a series of disabling complications and diseases. β-glucans are non-starch polysaccharides that are being used as food additives for their numerous health benefits including the ability to lower the postprandial glucose response. The aim of this study was to determine the effect of substituting β-glucans on the glycemic response and thermal properties of four commonly consumed starches. Oat β-glucans were added at concentration levels of 0%, 10%, 20%, and 30% (w/w) to each of the four starch types. Composite starches were incubated with α-amylase followed by further incubation with amyloglucosidase. Glucose released was measured using the 3, 5-dinitrosalicylic acid (DNSA) method. Incremental Area under the Curve (iAUC) was used to represent the estimated glycemic response of the β-glucan/starch composites. Thermal analysis of the starch composite starches was conducted using a differential scanning calorimeter. An overall reduction in the amount of glucose released after the addition of β-glucans was observed (p ≤ 0.05). Substituting starches with 20% and 30% β-glucans resulted in a significant reduction in the glucose release rate and thus improved the estimated glucose response of all starches. A marked increase in the enthalpy of gelatinization, ∆H, of all starches was observed. Substitution at 10% β-glucans caused a significant increase in ∆H of blank tapioca starch (p ≤ 0.05). The 20% and 30% β-glucan samples also had significantly higher ∆H than the blank and the 10% β-glucan samples. The data from this study suggest the potential use of β-glucan as a suitable food ingredient in diabetic food products.

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Physicochemical characterization of mung bean starch

Cited by 171 publications

References 33 publications

Relationship between ?-amylase degradation and the structure and physicochemical properties of legume starches

Relationship between ?-amylase degradation and the structure and physicochemical properties of legume starches

Process optimization to increase resistant starch in vermicelli prepared from mung bean and cowpea starch

Effect of Substitution of β-Glucans on the Glycemic Response and Thermal Properties of Four Common Starches

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