Characteristics of mung bean starch isolated by using lactic acid fermentation solution as the steeping liquor

Food Chemistry

Volumn 99, Issue 4, 2006, Pages 794-802

  Chang, Yung Ho ^a   Lin, Chia Long ^a   Chen, Jia Chi ^a  

^a PROVIDENCE UNIVERSITY   (Taiwan)

Author keywords

Chain length distribution; Gelatinization thermal properties; Lactic acid fermentation solution; Mung bean starch; Pasting properties

Indexed keywords

AMYLOPECTIN; LACTIC ACID; STARCH;

ARTICLE; ENTHALPY; FERMENTATION; GELATINIZATION; LIQUID; MOLECULAR WEIGHT; MORPHOLOGY; MUNG BEAN; PHYSICAL CHEMISTRY; TEMPERATURE; VISCOSITY; X RAY DIFFRACTION;

VIGNA RADIATA VAR. RADIATA;

EID: 33646549574     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.07.060     Document Type: Article

References (24)

1. AACC. Approved methods of the American Association of Cereal Chemists. 10th ed. (2000), American Association of Cereal Chemists, St. Paul, MN
2. Chang S.-M., and Lii C.-Y. Characterization of some tuber starches and their noodle quality. Bulletin of the Institute of Chemistry (Academia Sinica, Taiwan) 34 (1987) 9-15
3. Collado L.S., and Corke H. Properties of starch noodles as affected by sweet potato genotype. Cereal Chemistry 74 2 (1997) 182-187
4. Genkina N.K., Wasserman L.A., Noda T., Tester R.F., and Yuryev V.P. Effects of annealing on the polymorphic structure of starches from sweet potatoes (Ayamurasaki and Sunnyred cultivars) grown at various soil temperatures. Carbohydrate Research 339 6 (2004) 1093-1098
5. Haros M., Perez O.E., and Rosell C.M. Effect of steeping corn with lactic acid on starch properties. Cereal Chemistry 81 1 (2004) 10-14
6. Hizukuri S. Polymodal distribution of the chain lengths of amylopectin, and its significance. Carbohydrate Research 147 3 (1986) 342-347
7. Hizukuri S., Fujii M., and Nikuni Z. The effect of inorganic ions on the crystallization of amylodextrin. Biochimica et Biophysica Acta 40 (1960) 346-348
8. Jane J.-L., and Chen J.-F. Effect of amylose molecular size and amylopectin branch chain length on paste properties of starch. Cereal Chemistry 69 1 (1992) 60-65
9. Jane J., Chen Y.Y., Lee L.F., McPherson A.E., Wong K.S., Radosavljevic M., et al. Effects of amylopectin branch chain length and amylose content on the gelatinization and pasting properties of starch. Cereal Chemistry 76 5 (1999) 629-637
10. Ji Y., Ao Z., Han J.-A., Jane J.-L., and BeMiller J.N. Waxy maize starch subpopulations with different gelatinization temperatures. Carbohydrate Polymers 57 2 (2004) 177-190
11. Kasemsuwan T., Bailey T., and Jane J. Preparation of clear noodles with mixtures of tapioca and high-amylose starches. Carbohydrate Polymers 36 4 (1998) 301-312
12. Kim Y.S., and Wiesenborn D.P. Starch noodle quality as related to potato genotypes. Journal of Food Science 61 1 (1996) 248-252
13. Lii C.-Y., and Chang S.-M. Characterization of red bean [Phaseolus radiatus var. Aurea] starch and its noodle quality. Journal of Food Science 46 1 (1981) 79-81
14. Lin J.-H., Lee S.-Y., and Chang Y.-H. Effect of acid-alcohol treatment on the molecular structure and physicochemical properties of maize and potato starches. Carbohydrate Polymers 53 4 (2003) 475-482
15. McPherson A.E., and Jane J. Extrusion of cross-linked hydroxypropylated corn starches. II. Morphological and molecular characterization. Cereal Chemistry 77 3 (2000) 326-332
16. Mestres C., Colonna P., and Buleon A. Characteristics of starch networks within rice flour noodles and mungbean starch vermicelli. Journal of Food Science 53 6 (1988) 1809-1812
17. Planchot V., Colonna P., Gallant D.J., and Bouchet B. Extensive degradation of native starch granules by alpha-amylase from Aspergillus fumigatus. Journal of Cereal Science 21 2 (1995) 163-171
18. Schoch T.J. Iodimetric determination of amylose. In: Whistler R.L., Smith R.J., BeMiller J.N., and Wolfrom M.L. (Eds). Methods in Carbohydrate Chemistry Vol. 4 (1964), Academic Press, New York 157-160
19. Schoch T.J., and Maywald E.C. Preparation and properties of various legume starches. Cereal Chemistry 45 6 (1968) 564-573
20. Shandera D.L., and Jackson D.S. Effect of corn wet-milling conditions (sulfur dioxide, lactic acid, and steeping temperature) on starch functionality. Cereal Chemistry 73 5 (1996) 632-637
21. Singh U., Voraputhaporn W., Rao P.V., and Jambunathan R. Physicochemical characteristics of pigeon pea and mung bean starches and their noodle quality. Journal of Food Science 54 5 (1989) 1293-1297
22. Velde F.V.D., Riel J.V., and Tromp R.H. Visualisation of starch granule morphologies using confocal scanning laser microscopy (CSLM). Journal of the Science of Food and Agriculture 82 13 (2002) 1528-1536
23. Wang L., Wang Y.-J., and Porter R. Structures and physicochemical properties of six wild rice starches. Journal of Agricultural and Food Chemistry 50 9 (2002) 2659-2699
24. You S., Fiedorowicz M., and Lim S.T. Molecular characterization of wheat amylopectins by multiangle laser light scattering analysis. Cereal Chemistry 76 1 (1999) 116-121