|
KMID : 1011620190350020125
|
|
Korean Journal of Food and Cookey Science
2019 Volume.35 No. 2 p.125 ~ p.131
|
|
|
Starch Characteristics of Mung Bean Cultivars Grown in Korea
|
|
Woo Koan-Sik
Lee Ji-Hae
Lee Byong-Won
Lee Yu-Young
Lee Byoung-Kyu
Kim Hyun-Joo
|
|
|
Abstract
|
|
|
Purpose: This study examined the characteristics of mung bean starches isolated from various cultivars.
Methods: Mung bean cultivars (Dahyeon, Jangan and Sohyeon) were grown at the National Institute of Crop Science in Suwon. After extracting the starch, the physicochemical properties were analyzed.
Results: The total dietary fiber contents of Jangan were 19.17%, which was higher than the other cultivars. The amylose contents of the mung bean starches were as follows: Dahyeon 47.03%, Jangan 51.24% and Sohyeon 49.30%. An analysis of the degree of amylopectin polymerization revealed all three cultivars the have the highest DP 13~24 content, more than 50%, whereas the DP ≥37 content was lowest, less than 6.58%. The content of damaged starch of Dahyeon, Jangan, and Sohyeon was 0.82, 0.74 and 1.03%, respectively. The resistant starch contents of Sohyeon was 1.60%, which was lower than that of the other cultivars. An analysis of the gelatinization properties of mung bean starch revealed the value of setback to be low and a low enthalpy in Jangan.
Conclusion: These results provide basic data for the use of mung beans in the food industry.
|
|
|
KEYWORD
|
|
|
mung bean, cultivar, starch, characteristics
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|