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The Research on the Hydrolysis and Application of the Starch from Mung Beans

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Abstract:

In this paper, the production technology and application of carbohydrate-based fat mimics (CBFM) from starch of mung beans was studied for further exploitation. The starch of mung beans was hydrolyzed by enzyme and used in processing of low-fat sausage as fat mimics. The condition of enzyme hydrolysis is that enzyme recruitment was 6 U/g, the substrate concentration was 15%, the hydrolysis time was 15min, the reaction temperature of 85°C. The best formula is adding amount of CBFM 14%, starch 15%, water 16%, carrageenan 0.9%. Compared to the non-simulated fat sausage, the cooking loss of the low-fat sausage was reduction, adhesion increases, water retention rate increases, fat content reduces, freeze-thaw stability has increased, which avoids sausage retrogradation and increases the storage stability of the products.

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Info:

Periodical:

Advanced Materials Research (Volume 933)

Pages:

86-90

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.933.86

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Online since:

May 2014

Authors:

Di Rui Mao, Feng Guo Du*, Hai Cheng Hong, Guang Ren Sun

Keywords:

Carbohydrate-Based Fat Mimics, Hydrolysis, Low-Fat Sausage, Mung Beans, Starch

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© 2014 Trans Tech Publications Ltd. All Rights Reserved

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