Comparison of Microstructure and Thermal Properties of Starch from Nine Mung Bean Cultivars
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Abstract:
Starch was extracted from nine different mung bean cultivars and their morphological characteristics, crystal structure, and thermal properties were studied by scanning electron microscopy (SEM), laser particle-size analysis, differential scanning calorimetry (DSC), and X-ray diffractometry (XRD). SEM results showed that the mung bean starch particles were kidney-shaped, elliptical, dome-shaped, and small spherical, with no significant morphological differences between different cultivars. Laser particle-size analysis indicated significant differences in the size of starch granules between different cultivars, varying from 18.46 to 26.81 μm, with an average of 20.71 μm. Starch extracted from all nine cultivars had a typical C-type X-ray diffraction pattern, but their relative crystallinity was significantly different, lying between 16.23% and 42.39%. DSC analysis demonstrated that gelation temperatures (To, Tp, and Tc) and enthalpy (?H) varied greatly, ranging from 51.02 ℃ to 63.03 ℃, 64.81 ℃ to 73.04 ℃, 70.04 ℃ to 79.44 ℃, and 1.09 to 1.97 J/g, respectively, where the differences were statistically significant (p < 0.05) among some cultivars.
