TY - JOUR
T1 - Textural properties of mung bean starch gels prepared from whole seeds
AU - No, Junhee
AU - Shin, Malshick
N1 - Publisher Copyright:
© 2016, The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.
PY - 2016/6/1
Y1 - 2016/6/1
N2 - The textural properties of mung bean starch gels (MSG) made by starches purified from whole seeds of Dahyeon were investigated to improve the quality of Korean traditional starch gel, cheongpomuk. Based on our investigation, the protein and dietary fiber contents of starch from whole mung beans (WM) were significantly higher than those from hulled mung beans (HM); however, apparently, WM had lower amylose contents than HM (their respective apparent amylose contents were 32.42 and 33.09%). The fresh gels (WMSG and HMSG), stored gels (WMSG-S4 and HMSG-S4), and reheated gels (WMSG-R4 and HMSG-R4) were also compared. The stored gels showed the highest L and b values, translucence, hardness, and gumminess. While HMSG showed a denser network structure than WMSG, the structure of stored gels was recovered after reheating. The fresh gels showed V type crystallinity, but the stored gel changed into B type crystallinity. WMSG showed higher sensory bending properties and smoothness than HMSG, but more similarities in the overall qualities.
AB - The textural properties of mung bean starch gels (MSG) made by starches purified from whole seeds of Dahyeon were investigated to improve the quality of Korean traditional starch gel, cheongpomuk. Based on our investigation, the protein and dietary fiber contents of starch from whole mung beans (WM) were significantly higher than those from hulled mung beans (HM); however, apparently, WM had lower amylose contents than HM (their respective apparent amylose contents were 32.42 and 33.09%). The fresh gels (WMSG and HMSG), stored gels (WMSG-S4 and HMSG-S4), and reheated gels (WMSG-R4 and HMSG-R4) were also compared. The stored gels showed the highest L and b values, translucence, hardness, and gumminess. While HMSG showed a denser network structure than WMSG, the structure of stored gels was recovered after reheating. The fresh gels showed V type crystallinity, but the stored gel changed into B type crystallinity. WMSG showed higher sensory bending properties and smoothness than HMSG, but more similarities in the overall qualities.
KW - cheongpomuk
KW - mung bean starch gel
KW - stored gel
KW - texture property
KW - whole seed
UR - http://www.scopus.com/inward/record.url?scp=84975806616&partnerID=8YFLogxK
U2 - 10.1007/s10068-016-0126-3
DO - 10.1007/s10068-016-0126-3
M3 - Article
AN - SCOPUS:84975806616
SN - 1226-7708
VL - 25
SP - 729
EP - 734
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
IS - 3
ER -