Effects of Acid Hydrolysis and Annealing Treatment on the Physicochemical Properties of Mung Bean Starch

Abstract:

Mung bean starch (MBS) were modified by acid hydrolysis combined with annealing treatment (AH-ANN). The samples were treated with different pH, pH 1 (NSP1), pH 2 (NSP2), pH 3 (NSP3), pH 4 (NSP4) and pH 5 (NSP5), at 50°C. And other samples were treated at pH 4, for different incubated temperature, 20°C (NST20), 30°C (NST30), 40°C (NST40) and 60°C (NST60). Swelling power of all modified starches decreased. Solubility of NSP1 and NSP2 were significantly increased. And solubility of NSP4 and NST60 were obviously decreased. Compared to the native starch, the pasting temperature of NSP4 and NST60 increased, Breakdown (BD) of NSP4 and NST60 decreased. Modified starches had higher gel hardness except NSP1. Compared to the native starch, Onset temperature (To), peak temperature (Tp) and conclusion temperature (Tc) of NSP4 were greater, Tc-To and enthalpy (ΔH) decreased. Modified MBS exhibited "C" type X-ray pattern, which was same to the native starch.

• Periodical: Advanced Materials Research (Volumes 634-638)
• Pages: 1449-1453
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.634-638.1449
• Online since: January 2013
• Authors: Qing Jie Sun, Liu Xiong, Lei Dai, Xiao Lei Zhu
• Keywords: Annealing, Cloridric Acid, Mung Bean, Property, Starch

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