Physicochemical Properties of Mung Bean Starches Isolated From Four Varieties Grown in Sri Lanka

Anil Gunaratne; Renyou Gan; Kao Wu; Xiangli Kong; Lilia Collado; Lal V. Arachchi; Kapila Kumara; Sarath M. Pathirana; Harold Corke

doi:10.1002/star.201700129

Physicochemical Properties of Mung Bean Starches Isolated From Four Varieties Grown in Sri Lanka

Anil Gunaratne, Renyou Gan, Kao Wu, Xiangli Kong, Lilia Collado, Lal V. Arachchi, Kapila Kumara, Sarath M. Pathirana, Harold Corke^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

15 Scopus citations

Abstract

Functional and digestible properties of starches isolated from four mung bean varieties are investigated. Amylose content is in the range from 37 to 42%. Gelatinization temperature and enthalpy are in the ranges 71.4–73.8 °C and 14.1–16.7 J g⁻¹, respectively. The extent of amylopectin retrogradation ranges from 3.5 to 6.6%. Peak viscosity, hot paste viscosity, breakdown, cold paste viscosity, and setback are in the ranges 230–317 RVU, 167–203 RVU, 26–129 RVU, 297–409 RVU, and 129–205 RVU, respectively. Examination of the pasting properties shows that the Har variety has high pasting stability because of low granular breakdown while the MI06 variety shows weaker pasting stability due to high granular breakdown. All varieties produce firmer gels which range from 165 to 209 (g). Adhesiveness and cohesiveness do not vary significantly among the varieties. It appears that gel hardness of the tested mung bean varieties is influenced by the rigidity of the swollen granules and order of amylose rather than the concentration of amylose in the continuous gel network. Digestibility of mung bean starch seems to be influenced by swelling power and rigidity of the starch granules. The excellent gelling and gel textural characteristics of the tested mung bean starch provide scientific basis for their potential food applications, such as the development of mung bean noodles.

Original language	English
Article number	1700129
Journal	Starch/Staerke
Volume	70
Issue number	3-4
DOIs	https://doi.org/10.1002/star.201700129
State	Published - Mar 2018
Externally published	Yes

Keywords

mung bean starch
physicochemical properties

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title = "Physicochemical Properties of Mung Bean Starches Isolated From Four Varieties Grown in Sri Lanka",

abstract = "Functional and digestible properties of starches isolated from four mung bean varieties are investigated. Amylose content is in the range from 37 to 42%. Gelatinization temperature and enthalpy are in the ranges 71.4–73.8 °C and 14.1–16.7 J g−1, respectively. The extent of amylopectin retrogradation ranges from 3.5 to 6.6%. Peak viscosity, hot paste viscosity, breakdown, cold paste viscosity, and setback are in the ranges 230–317 RVU, 167–203 RVU, 26–129 RVU, 297–409 RVU, and 129–205 RVU, respectively. Examination of the pasting properties shows that the Har variety has high pasting stability because of low granular breakdown while the MI06 variety shows weaker pasting stability due to high granular breakdown. All varieties produce firmer gels which range from 165 to 209 (g). Adhesiveness and cohesiveness do not vary significantly among the varieties. It appears that gel hardness of the tested mung bean varieties is influenced by the rigidity of the swollen granules and order of amylose rather than the concentration of amylose in the continuous gel network. Digestibility of mung bean starch seems to be influenced by swelling power and rigidity of the starch granules. The excellent gelling and gel textural characteristics of the tested mung bean starch provide scientific basis for their potential food applications, such as the development of mung bean noodles.",

keywords = "mung bean starch, physicochemical properties",

author = "Anil Gunaratne and Renyou Gan and Kao Wu and Xiangli Kong and Lilia Collado and Arachchi, {Lal V.} and Kapila Kumara and Pathirana, {Sarath M.} and Harold Corke",

note = "Publisher Copyright: {\textcopyright} 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim",

year = "2018",

month = mar,

doi = "10.1002/star.201700129",

language = "英语",

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AU - Gunaratne, Anil

AU - Gan, Renyou

AU - Wu, Kao

AU - Kong, Xiangli

AU - Collado, Lilia

AU - Arachchi, Lal V.

AU - Kumara, Kapila

AU - Pathirana, Sarath M.

AU - Corke, Harold

PY - 2018/3

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N2 - Functional and digestible properties of starches isolated from four mung bean varieties are investigated. Amylose content is in the range from 37 to 42%. Gelatinization temperature and enthalpy are in the ranges 71.4–73.8 °C and 14.1–16.7 J g−1, respectively. The extent of amylopectin retrogradation ranges from 3.5 to 6.6%. Peak viscosity, hot paste viscosity, breakdown, cold paste viscosity, and setback are in the ranges 230–317 RVU, 167–203 RVU, 26–129 RVU, 297–409 RVU, and 129–205 RVU, respectively. Examination of the pasting properties shows that the Har variety has high pasting stability because of low granular breakdown while the MI06 variety shows weaker pasting stability due to high granular breakdown. All varieties produce firmer gels which range from 165 to 209 (g). Adhesiveness and cohesiveness do not vary significantly among the varieties. It appears that gel hardness of the tested mung bean varieties is influenced by the rigidity of the swollen granules and order of amylose rather than the concentration of amylose in the continuous gel network. Digestibility of mung bean starch seems to be influenced by swelling power and rigidity of the starch granules. The excellent gelling and gel textural characteristics of the tested mung bean starch provide scientific basis for their potential food applications, such as the development of mung bean noodles.

AB - Functional and digestible properties of starches isolated from four mung bean varieties are investigated. Amylose content is in the range from 37 to 42%. Gelatinization temperature and enthalpy are in the ranges 71.4–73.8 °C and 14.1–16.7 J g−1, respectively. The extent of amylopectin retrogradation ranges from 3.5 to 6.6%. Peak viscosity, hot paste viscosity, breakdown, cold paste viscosity, and setback are in the ranges 230–317 RVU, 167–203 RVU, 26–129 RVU, 297–409 RVU, and 129–205 RVU, respectively. Examination of the pasting properties shows that the Har variety has high pasting stability because of low granular breakdown while the MI06 variety shows weaker pasting stability due to high granular breakdown. All varieties produce firmer gels which range from 165 to 209 (g). Adhesiveness and cohesiveness do not vary significantly among the varieties. It appears that gel hardness of the tested mung bean varieties is influenced by the rigidity of the swollen granules and order of amylose rather than the concentration of amylose in the continuous gel network. Digestibility of mung bean starch seems to be influenced by swelling power and rigidity of the starch granules. The excellent gelling and gel textural characteristics of the tested mung bean starch provide scientific basis for their potential food applications, such as the development of mung bean noodles.

KW - mung bean starch

KW - physicochemical properties

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ER -

Physicochemical Properties of Mung Bean Starches Isolated From Four Varieties Grown in Sri Lanka

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