Abstract:The properties of acid & thermal modified mung bean powder were studied by polarization microscope, infrared spectrometer, differential scanning calorimetry (DSC) instrument, X-ray diffraction and Brabender viscosity instrument. The results indicated that starch granules were damaged in different degrees by different acid, and citrate starch appeared during this process. Compared with the original mung bean powder, DSC showed that the endothermic peak of modified mung bean starch moved forward, and the ΔH value was increased. X-ray diffraction analysis showed that the acid treatment reduced the crystalline structure of starch. Brabender paste viscosity curve showed that the samples had low viscosity which was similar to dextrin.
