Paper Title:
Comparison of the Physicochemical Properties of Red Bean and Mung Bean Starch
  Abstract

Differences in physicochemical properties of starch isolated from red bean and mung bean, including chemical composition, amylose content, starch granule morphology, swelling power and solubility, thermal properties and freeze-thaw stability were compared. There was no significant difference on the chemical compositions between the two starches. Most of the granules of red bean starch was oval or elliptical, the diameter was between 9.54 μm-30.98μm, the granules from mung bean starch was round or oval, the diameter was between 10.50 μm-27.59μm; The extent of solubility in mung bean starch was significantly higher than red bean starch between 60 and 90°C, the temperature that the swelling power began to increase obviously of mung bean starch was higher than that of red starch at 60 to 90°C. To, Tp, Tc andΔH of red bean starch were higher than that of mung bean.

  Info
Periodical
Advanced Materials Research (Volumes 183-185)
Chapter
Environmental Biotechnology
Edited by
Yanguo Shi and Jinlong Zuo
Pages
630-634
DOI
10.4028/www.scientific.net/AMR.183-185.630
Citation
C. R. Han, M. D. Yang, X. Xu, Y. Q. Ma, "Comparison of the Physicochemical Properties of Red Bean and Mung Bean Starch", Advanced Materials Research, Vols. 183-185, pp. 630-634, 2011
Online since
January 2011
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Price
$32.00
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