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- Title
Chemical Structure and Physical Properties of Mung Bean Starches Isolated from 5 Domestic Cultivars.
- Authors
Kim, S.-H.; Lee, B.-H.; Baik, M.-Y.; Joo, M.-H.; Yoo, S.-H.
- Abstract
Chemical structure and physical properties of starches isolated from 5 domestic mung bean cultivars ( Gyungsun, Geumsung, Sunhwa, Eohul, and Jangan) were examined. The granules were jelly bean like in shape and smooth on surface, and the size was within 10 to 30 μm. Mung bean starches displayed a CA-type crystalline structure when judged by the X-ray diffraction patterns. Branch chain-length distribution patterns of amylopectin (AP) revealed that peak chain length of APs was at either DP (degree of polymerization) 12 or DP13. Apparent amylose contents of 5 cultivars by iodine affinity test were 31.7% to 33.8%. Mung bean APs showed a unique molecular size distribution that has not been observed from other plant-derived starches. Two distinct peaks of AP fraction were identified on the size-exclusion chromatogram, and the ratios of these 2 peaks were different depending on the mung bean cultivars. Weight-average chain length (CLavg) of APs was in the range of 16.9 ( Eohul) and 17.5 ( Geumsung). The onset temperature ( To) and enthalpy change (Δ Hgel) of starch gelatinization were 54.6 to 60.2 °C and 11.6 to 13.2 J/g. The Δ H of the retrograded mung bean starches was 5.5 to 6.6 J/g, which indicated 44.5% to 52.7% of recrystallization. The pasting temperature, peak viscosity, and setback were 66.1 to 69.2 °C, 510 to 579 Rapid Visco Unit (RVU), and 66 to 90 RVU, respectively.
- Subjects
GELATION; MUNG bean; STARCH; COAGULATION; BEANS; GLUCANS
- Publication
Journal of Food Science (Wiley-Blackwell), 2007, Vol 72, Issue 9, pC471
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1750-3841.2007.00525.x