Recent Advances in the Study of Mung Bean Starch

Abstract:

Mung bean grows widely in the world, and is the good source of mung bean starch, which contains higher content of amylose and has special gelling properties. Isolation methods, molecular structure (x-ray pattern) and important physiochemical properties of mung bean starch and influencing factors in recent studies were reviewed, which is helpful for the further and comprehensive use of mung bean starch.

• Periodical: Advanced Materials Research (Volumes 113-116)
• Pages: 495-498
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.113-116.495
• Online since: June 2010
• Authors: Chun Ran Han, Ming Duo Yang, Yong Qiang Ma
• Keywords: Isolation, Mung Bean Starch, Physiochemical Properties, X-Ray Pattern

References

[1] C. Y, Chen. MS Thesis, National Taiwan University, Taipei, Taiwan, R.O. C(1978), pp.1-3.

[2] U. Singh, W. Voraputhapom, P. Y, Rao and R. Jambunathan. Physicochemical characteristics of pigeonpea and mung bean starches and their Noodle quality J. Food Sci., 54(1989), 1293-1297.

DOI: 10.1111/j.1365-2621.1989.tb05976.x

[3] J. Liu and Q. Shen. Study on the Poreessing and porperties of mung bean starch by sour liquid [D], China Agricultural Univerisity (2005), pp.3-4.

[4] W. Liu and Q. Shen. Structure analysis of mung bean starch from sour liquid processing and centrifugation, Journal of Food Engineering, 79 (4), (2007), 1310-1314.

DOI: 10.1016/j.jfoodeng.2006.04.012

[5] D. Wang, W. Bai and Z. Li. Soaking technology for raising starch extraction ratio from mung bean during production of thin noodles from mung bean starch, Transactions of the CSAE, 21(8) (2005), 151-156.

[6] S.H. Kim, B.H. Lee, M.Y. Baik, M.H. Joo and S.H. Yoo. Chemical structure and physical properties of mung bean starches isolated from 5 domestic cultivars, J Food Science, 72(9), (2007), c471-c477.

DOI: 10.1111/j.1750-3841.2007.00525.x

[7] Y.H. Chang, C.L. Lin and J.C. Chen. Characteristics of mung bean starch isolated by using lactic acid fermentation solution as the steeping liquor, Food Chemistry, 99(4), (2006), 794-802.

DOI: 10.1016/j.foodchem.2005.07.060

[8] R. Hoover, Y.X. Li, G. Hynes and N. Senanayake. Physicochemical characterization of mung bean starch Food hydrocolloids, 11(4), (1997), 401-408.

DOI: 10.1016/s0268-005x(97)80037-9

[9] L. Chen, Y. Pang and X. Li. Effect of ball milling on crystalline structure and paste rheology of mung bean starch. , Food Science, 26(6), 2005, 126~130.

[10] K. Zhao, S. Zhan, G. Fang and C. Yang. Effect of different heat treatment on the properties of muang bean starch granule, Journal of the Chinese Cereals and Oils Association, 22(6), 2007, 71-73， 81.

[11] Q. Gao, J. Zhou and L. Zhang. Study on properties of mung bean starch granule, Science and Technology of Food Industry, 5, 1997, 36~37.

[12] J. Jane, Y.Y. Chen, L.F. Lee, A.E. McPherson, K.S. Wong, M. Radosavljevic and T. Kasemsuwan. Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch. Cereal Chem 75, 1999, 629-637.

DOI: 10.1094/cchem.1999.76.5.629

[13] C. Mestres, P. Colonna and A. Buleon. Characteristics of starch networks within rice flour noodles and mung bean starch vermicelli. J Food Sci 53, 1988, 1809-12.

DOI: 10.1111/j.1365-2621.1988.tb07848.x

[14] A. Xu and PA. Seib. Structure of tapioca pearls compared to starch noodles from mung beans. Cereal Chem. 70, 1993, 463-70.

[15] H.Z. Tan, W.Y. Gu, W.G. Zhou and Y. L . Xie. Comparative study on the starch noodle structure of sweet potato and mung bean. J Food Sci 71, 2006, 447-55.

DOI: 10.1111/j.1750-3841.2006.00150.x

[16] D. Wang and H. Pan. Effect of heat treatment on chemical compositions of mung bean and pea starch and relationships with noodle quality, Journal of Zhejiang Agricultural University, 23(S), 199749~53.

[17] J. Wu and Q. Shen. Effects of metal ion on physicochemical properties of mung bean starch by sedimentation, Food Science and Technology, 7, 2008, 47-50.

[18] Mi. Fan, Y. Wang and Q. Ai. Isolation and properties of mung bean starch, Journal of Beijing Agricultural College, 11(2), 1996, 57~61.

[19] E.S.A.A. Rahman, A. Fawzy, E.F. Mohamed, A. El-Geddawy, T, Kurz, and N. E. Mohamed. Isolation and physico-chemical characterization of mung bean starches, International Journal of Food Engineering, 4 , 2008, Iss. 1, Art. 1.

DOI: 10.2202/1556-3758.1184

[20] C.C. Lai and E. Varriano-Marston. Studies on the characteristics of black bean starch. J. Food Sci., 44, 1979, 528.

DOI: 10.1111/j.1365-2621.1979.tb03828.x

[21] C. C Yang, S.M. Change and C.Y. Lii. Studies on the starches in Taiwan. 4. Kidney bean. Bull. Inst. Chem. Acad. Sinica. 27(1980), 37.

[22] Q. Gao, X. Jiang and L. Huang. Viscosity ofMung Bean Starch Paste, Journal of the Chinese Cereals and Oils Association, 14(5), 1999, 22-25.

[23] M. B Mohamed. Some effects of gamma irradiation on corn grains and its products. M. Sc. Thesis, Food Technology Department, Faculty of Agriculture, kafr El-Sheikh, Tanta University (1979).

[24] Mee-Rakweon and Y.A. Seung. Comparison of physico-chemical properties of legume starches. Korean Journal of Food Sci. and Technology, 25 (4): 334-339.

[25] L. Xiong and Q. Sun. Effect of Fermentation and Germination on the Viscosity of Mung Bean Starch, Grain Processing, 34(3), 2009, 47-49, 88.

[26] Y. Pomeranz. Functional properties of food components, 2nded. (1991). Academic Press, New York, pp.27-28.

[27] T.J. Schoch and E.C. Maywald Preparation and properties of various legume starches. Cereal Chem. 45, 1968, 564.