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.
- mung bean starch
- physicochemical properties