JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 37 Issue 3
June 2022
Article Contents
WANG Yan, ZHANG Yusong, LIU Xingli, et al. Effect of heat moisture treatment on the structural and physicochemical properties of mung bean starch[J]. Journal of Light Industry, 2022, 37(3): 36-42. doi: 10.12187/2022.03.005
Citation: WANG Yan, ZHANG Yusong, LIU Xingli, et al. Effect of heat moisture treatment on the structural and physicochemical properties of mung bean starch[J]. Journal of Light Industry, 2022, 37(3): 36-42. doi: 10.12187/2022.03.005 shu

Effect of heat moisture treatment on the structural and physicochemical properties of mung bean starch

  • Received Date: 2021-08-04
    Accepted Date: 2022-02-23
  • Mung bean starch was modified by heat moisture treatment (HMT). The effects of HMT on the structural properties (crystalline and short-range ordered molecular structure) and physicochemical properties (thermodynamics, pasting and digestion properties) of samples with different moisture contents (15%, 20%, 25% and 30%) were studied. The results showed that the crystal type of mung bean starch was not changed by HMT, but the crystallinity and short-range ordered molecular structures decreased. With the increase of moisture content, the gelatinization, peak and termination temperature of mung bean starch increased, while the peak viscosity, final viscosity and setback decreased. These results showed that the thermal stability of starch was enhanced after HMT. Compared with the original mung bean starch, the content of resistant starch was significantly increased by HMT.
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