Amylose content, molecular structure, physicochemical properties and in vitro digestibility of starches from different mung bean (Vigna radiata L.) cultivars
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Kaur, Maninder | - |
dc.contributor.author | Sandhu, Kawaljit Singh | - |
dc.contributor.author | Singh, Narpinder | - |
dc.contributor.author | Lim, Seung-Taik | - |
dc.date.accessioned | 2021-09-07T06:39:45Z | - |
dc.date.available | 2021-09-07T06:39:45Z | - |
dc.date.created | 2021-06-18 | - |
dc.date.issued | 2011-11 | - |
dc.identifier.issn | 0038-9056 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/111253 | - |
dc.description.abstract | Physicochemical and in vitro digestibility characteristics of starches isolated from six cultivars of mung bean (Vigna radiata L.) were studied. Significant differences (p < 0.05) were observed between the cultivars with respect to amylose content (29.9-33.6%), relative crystallinity (29.0 to 31.7%), particle diameter (16.2-17.1 mu m) and molecular weight of amylopectin (260-289 x 10(6) g/mol). The scanning electron micrographs revealed the presence of large oval to small round shape granules with average particle diameter of 16.2-17.1 mu m. The X-ray diffraction pattern was of the C-type. The enthalpies of gelatinization and retrogradation were 8.9-10.3 and 4.6-6.3 J/g, respectively. The amounts of slowly digesting and resistant starch of mung bean followed the order: PBM-1 > SML-32 > ML-613 > SML-134 > ML-267 > ML-5 and ML-5 > ML-267 > SML-134 > ML-613 > SML-32 > PBM-1, respectively. The six starches exhibited significant (p < 0.05) differences in their pasting parameters. Correlation analysis showed that amylose content, granule diameter and relative crystallinity values were important in determining thermal, pasting and in vitro digestibility of starches. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | WILEY-V C H VERLAG GMBH | - |
dc.subject | LEGUME STARCHES | - |
dc.subject | AMYLOPECTIN | - |
dc.title | Amylose content, molecular structure, physicochemical properties and in vitro digestibility of starches from different mung bean (Vigna radiata L.) cultivars | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Lim, Seung-Taik | - |
dc.identifier.doi | 10.1002/star.201100053 | - |
dc.identifier.scopusid | 2-s2.0-80055057811 | - |
dc.identifier.wosid | 000298300000006 | - |
dc.identifier.bibliographicCitation | STARCH-STARKE, v.63, no.11, pp.709 - 716 | - |
dc.relation.isPartOf | STARCH-STARKE | - |
dc.citation.title | STARCH-STARKE | - |
dc.citation.volume | 63 | - |
dc.citation.number | 11 | - |
dc.citation.startPage | 709 | - |
dc.citation.endPage | 716 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | LEGUME STARCHES | - |
dc.subject.keywordPlus | AMYLOPECTIN | - |
dc.subject.keywordAuthor | In vitro digestibility | - |
dc.subject.keywordAuthor | Mung bean | - |
dc.subject.keywordAuthor | Pasting | - |
dc.subject.keywordAuthor | Physicochemical | - |
dc.subject.keywordAuthor | Starch | - |
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