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

Li, Wenhao; Shu, Chang; Pei-li, Zhang; Shen, Qun

doi:10.1007/s11947-010-0421-6

Cited by 70 publications

(50 citation statements)

References 33 publications

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“…Mung bean starch swelled rapidly at a lower temperature than cowpea starch. These pasting temperature results were similar to those of Thao and Noomhorm (2011;Li et al (2011);and Park et al (2012) who reported a range from 71.20 to 76.83°C. Huang et al (2007) noted that cowpea starch had the higher pasting temperature (80°C).…”

Section: Pasting Properties Of Starchsupporting

confidence: 88%

“…The mung bean starch had the highest solubility index at 1.09, 1.17, 1.77, 2.15 and 4.22%, respectively. Similar patterns of solubility for legume starch were observed by Liu and Shen (2007;Huang et al (2007); and Li et al (2011). However, the solubility of some starch mixtures increased rapidly at 85 and 95°C above the pasting temperature.…”

Section: Physical Properties Of Starches Solubility Of Starchsupporting

confidence: 70%

See 1 more Smart Citation

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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Section: Pasting Properties Of Starchsupporting

confidence: 88%

Section: Physical Properties Of Starches Solubility Of Starchsupporting

confidence: 70%

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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“…Legume starches are characterised by high amylose content, generally found to be greater than 30% of the total starch composition (Hoover & Sosulski, 1991). Li et al (2011) evaluated ten commercial Chinese mungbean cultivars, reporting total starch and amylose content ranging from 54.7-58% and 40.4-41.8%, respectively. Shi et al (2016) evaluated twenty commercial Chinese mungbean cultivars, reporting total starch and amylose content ranging from 40.6-48.9% and 12.5-35.4%, respectively.…”

Section: Starch Composition and Pasting Propertiesmentioning

confidence: 99%

“…Dahiya et al (2013) also investigated the nutritional composition of selected newly bred and established mungbean varieties grown in India. Further studies comparing mungbean varieties grown in both China (Li et al, 2011) and India (Kaur et al, 2011), focussed on starch physicochemical properties, structure and digestibility, reporting varietal variations that can impact processing quality and end-use applications. Varietal differences in protein content, protein isolates and functional properties have also been investigated (Li et al, 2010;Liu et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Variation in Nutritional Composition of Australian Mungbean Varieties

Skylas¹,

Blanchard²,

Quail³

2017

JAS

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Australian mungbean production is primarily focused in Central and Southern Queensland and Northern NSW, with around 95% of the total mungbean crop exported as a commodity to overseas markets. Significant improvement in pulse crops such as mungbean have primarily been achieved from plant breeding approaches focused on increasing yield and disease resistance. Whilst this remains crucial for the ongoing success and production of the crop, further improvements could be achieved through an increased understanding of nutritional variation, varietal performance and the impact of environmental and agronomic factors on overall nutritional quality. In this survey, the primary objective was to evaluate and compare the nutritional composition of three commercial Australian mungbean varieties (Crystal, Satin II and Celera II-AU), grown in different regions in Queensland (Warra and Hermitage sites) and New South Wales (Liverpool Plains and Northern NSW sites). Mungbean varieties were evaluated in terms of visual seed appearance, measuring seed colour and size, prior to comprehensive nutritional evaluation of milled mungbean flours in order to determine the extent of variation between varieties and regions. Moisture, protein, ash, fat, dietary fibre (total, insoluble and soluble fibre), starch and amylose composition, starch pasting properties (RVA profile) and amino acid compositions were evaluated and compared. This survey may potentially lead to a larger scale evaluation in the future, broadening the scope to include other significant Australian pulse crops such as faba bean and chickpea. Ultimately, the information gathered from this survey may assist plant breeders, producers and processors in regard to improving, growing, processing and value-adding Australian mungbean for both domestic and export markets.

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“…Additionally, next to the measurement of the digestibility properties of these starches, the investigations of their rheological, thermal properties can be highly informative for the food industry (Gelencsér et al 2008b). Investigating the physicochemical and structural properties of the starches can provide notable information about the digestibility (Ao et al 2007) and about the specific applicability of starches in food production (Aina et al 2009;Li et al 2010). The physicochemical and chemical characteristics of starches can be analysed using near-infrared (NIR) spectroscopy as well.…”

Section: Introductionmentioning

confidence: 99%

Investigations of Native and Resistant Starches and Their Mixtures Using Near-Infrared Spectroscopy

Hódsági

Gergely

Gelencsér

et al. 2010

Food Bioprocess Technol

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Resistant starches (RS) play important roles in our nutrition; therefore, the investigation of these starches is notably important. In our study, two native starches (maize and wheat) and two resistant starches (Hi-maize™260, high amylose maize starch as RS2 and Fibersym™70, phosphorylated wheat starch as RS4) were investigated as is and in their physical mixtures (samples containing 20%, 40%, 60% and 80% RS) using near-infrared (NIR) spectroscopy. The aim of our study was to examine the spectra of resistant starches and to differentiate the resistant starch components in different ratios by NIR spectroscopy. The differences of samples were presented in two characteristic absorption bands for carbohydrate: carbohydrate II (2,080-2,130 nm) and carbohydrate III (2,275-2,290 nm) regions. Additionally, principal component analysis (PCA) for all samples was carried out. It was shown that the increasing amount of amylose can be sensitively followed up in carbohydrate II region. The phosphorylated RS4 is not so characteristic probably due to the reduced mobility of amorphous chains; however, the RS4 addition can be observed. Additionally, it was proven that the carbohydrate III region is sensitive for the changes of amylose-amylopectin ratio as well. The wheat-based RS4 addition causes linear changes in maizebased mixtures; thus the botanical origin is determining in this region. The global PCA analysis justified that the RS2 addition can be sensitively followed up independent on the medium; however, the increasing amount of RS4 cannot be detected in the PCA plot. The loading spectra of PC1 component attribute great significance to the carbohydrate III region.

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

Cited by 70 publications

References 33 publications

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

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

Variation in Nutritional Composition of Australian Mungbean Varieties

Investigations of Native and Resistant Starches and Their Mixtures Using Near-Infrared Spectroscopy

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