Amylose content, molecular structure, physicochemical properties and in vitro digestibility of starches from different mung bean (Vigna radiata L.) cultivars
- Authors
- Kaur, Maninder; Sandhu, Kawaljit Singh; Singh, Narpinder; Lim, Seung-Taik
- Issue Date
- 11월-2011
- Publisher
- WILEY-V C H VERLAG GMBH
- Keywords
- In vitro digestibility; Mung bean; Pasting; Physicochemical; Starch
- Citation
- STARCH-STARKE, v.63, no.11, pp.709 - 716
- Indexed
- SCIE
SCOPUS
- Journal Title
- STARCH-STARKE
- Volume
- 63
- Number
- 11
- Start Page
- 709
- End Page
- 716
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/111253
- DOI
- 10.1002/star.201100053
- ISSN
- 0038-9056
- 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.
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Collections - Graduate School > Department of Biotechnology > 1. Journal Articles
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