Textural properties of mung bean starch gels prepared from whole seeds

Abstract

The textural properties of mung bean starch gels (MSG) made by starches purified from whole seeds of were investigated to improve the quality of Korean traditional starch gel,. Based on our investigation, the protein and dietary fiber contents of starch from whole mung beans (WM) were significantly higher than those from hulled mung beans (HM); however, apparently, WM had lower amylose contents than HM (their respective apparent amylose contents were 32.42 and 33.09%). The fresh gels (WMSG and HMSG), stored gels (WMSG-S4 and HMSG-S4), and reheated gels (WMSG-R4 and HMSG-R4) were also compared. The stored gels showed the highest L and b values, translucence, hardness, and gumminess. While HMSG showed a denser network structure than WMSG, the structure of stored gels was recovered after reheating. The fresh gels showed V type crystallinity, but the stored gel changed into B type crystallinity. WMSG showed higher sensory bending properties and smoothness than HMSG, but more similarities in the overall qualities.

Properties and Digestibility of Octenyl Succinic Anhydride-Modified Japonica-Type Waxy and Non-Waxy Rice Starches

“…The thermograms of the OSA starches were obtained using a differential scanning calorimeter (DSC-Q1000, Universal V.3.6C TA Instruments, Olivia Gibson, UK) with calibration using indium. Starch (3.0 mg, db) and deionized water (6.0 mg) were put into the aluminum pan, sealed, allowed to equilibrate for 12 h, and programmed at a rate of 10 °C/min from 30 to 130 °C [ 40 ]. The onset (T o ), peak (T p ), and conclusion (T c ) temperatures, and gelatinization enthalpy (∆H) were compared.…”

Repeated and continuous dry heat treatments induce changes in physicochemical and digestive properties of mung bean starch

“…Also, mung bean contains a high amount of starch (55%-58%, dry basis) with amylose content in the range from 37% to 42% (dry basis), which varies depending on variety and growing environment (Gunaratne et al, 2017;Li et al, 2011). Mung bean starch is widely utilized as a thickener in many food preparations such as soup, sauces, flavor enhancers, and bakeries (Junhee and Malshick, 2016). However, the application of native starches in the food industry is limited because they are unstable under some food processing conditions such as high-temperature, high-shear, acidic environment, and refrigeration conditions ( Sun et al, 2013).…”

Structural and physicochemical properties of mung bean starch as affected by repeated and continuous annealing and their in vitro digestibility

“…[1] Mung beans are widely consumed by koreans in many forms, such as mung bean sprout, soup, flour paste, and pancake. [2] Starch makes up more than half of mung beans in the total weight and amylose content is about 40% of the total starch amount. [3] Amylose content of mung bean starch is larger than those of other legume and cereal starches.…”