The multi-scale structure, thermal and digestion properties of mung bean starch

文献类型： 外文期刊

第一作者： Yao, Mengdi

作者： Yao, Mengdi;Tian, Yu;Zhou, Sumei;Liu, Xingxun;Yang, Wenjian;Huang, Mingquan

作者机构：

关键词： Mung bean starch; Multi-structure; Digestion property; Thermal property

期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：6.953； 五年影响因子：6.737 ）

ISSN： 0141-8130

年卷期： 2019 年 131 卷

页码：

收录情况： SCI

摘要： Identification and selection one special variety mung bean for lower GI food is very useful, however, the fundamental study for mung bean starch is still insufficient to meet its demand. In this study, four varieties of mostly planted mung bean in China were selected as model materials. The multi-scale structure of mung bean starch was characterized by SEC, HPAEC, XRD, SAXS, and SEM. SEC and HPAEC give the amylose contents, amylose and amylopectin fine structure of mung bean starch. Mung bean starch from XRD spectrum display CA type semi crystallinity. The crystalline lamellar thickness from SAXS curves were 7.34-7.60 nm. DSC indicated that the peak gelatinization temperature is at 67 degrees C-68 degrees C. Resistant starch in mung bean disappears rapidly after cooking, although the amount of slowly digested starch was still more than half of the total starch. Since the gene backgrounds of the mung bean starch samples are very close, there was no obvious difference in their molecular and aggregated state structure, and the digestion properties were similar, too. Unique SEC and HPAEC profiles of starch chain length distribution can be utilized to help find more genetic resources and cultivate variety to meet the needs for starch applications. (C) 2019 Elsevier B.V. All rights reserved.

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