NDLI: Physicochemical properties of mung bean starches in different Korean varieties and their gel textures

Content Provider	Springer Nature Link
Author	Park, Sun Jin Choe, Eun Ok Kim, Jung In Shin, Malshick
Copyright Year	2012
Abstract	To compare the mung bean starches (MBS) and starch gel properties, Korean varieties, ‘Geumsung‘, ‘Dahyeon‘, ‘Sohyeon’ and ‘Eohul‘, were purified using water and alkaline steeping methods. The physicochemical properties of starches, the texture and structure of starch gels were investigated. The apparent amylose and protein contents were significantly different depending on varieties and steeping mediums. Water binding capacities were higher in ‘Geunsung’ and ‘Eohul‘. The granule sizes were ranged 7.8–23.3 μm and the shapes were oval and jelly bean, and ‘Dahyeon’ granule had a distinct hilum. The trough, final, and setback viscosities were significantly different and the viscosities of ‘Sohyeon’ showed lowest values. MBS gels formed a regular shaped 3-dimensional network. The gel structure of ‘Sohyeon’ changed irregularly during storage, but the structures of ‘Geumsung‘, ‘Dahyeon‘, and ‘Eohul’ retained regular shaped networks with decreasing inner cells. Resilience of MBS gels was higher in ‘Dahyeon’ and ‘Eohul’ than in ‘Geumsung’ and ‘Sohyeon‘.
Starting Page	1359
Ending Page	1365
Page Count	7
File Format	PDF
ISSN	12267708
Journal	Food Science and Biotechnology
Volume Number	21
Issue Number	5
e-ISSN	20926456
Language	English
Publisher	The Korean Society of Food Science and Technology
Publisher Date	2012-10-31
Publisher Place	Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	mung bean Korean variety steeping medium starch gel texture Nutrition Food Science
Content Type	Text
Resource Type	Article
Subject	Applied Microbiology and Biotechnology Food Science Biotechnology

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