Functional Properties of Starch from Nine Mung Bean Cultivars
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Abstract:
The chemical composition, pasting properties, solubility, swelling power, and freeze-thaw stability of starch from nine mung bean cultivars was investigated. Correlation between amylose content and functional properties was also analyzed. The results showed that the amylose content of samples tested were different among cultivars, which ranged from 33.10% to 44.08%. The pasting properties of starch from different mung bean cultivars varied significantly; the peak viscosity of starch from Weilv No.4 and Zhonglv No. 1 was significantly higher than that of the other cultivars (p < 0.05), the breakdown of Anlv No. 8 was the lowest (p < 0.05), and the retrogradation of Maolvdou and Anlv No.092 were significantly lower. The solubility and swelling power of starches increased with an increase in temperature. The syneresis of starch gel was significantly higher after one freeze-thaw cycle and increased with additional cycles. Correlation analysis indicated that amylose content positively correlated with final viscosity and retrogradation (r=0.674 and r=0.725, respectively; p < 0.05), and significantly negatively correlated with swelling power (r = -0.805, p < 0.01).
