Studies on the physicochemical properties of mung bean starch from sour liquid processing and centrifugation

Liu, Wenju; Shen, Qun

doi:10.1016/j.jfoodeng.2006.01.065

Cited by 46 publications

(47 citation statements)

References 9 publications

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“…It is primarily grown in Asia, Africa, South and North America, and Australia, principally for its protein-rich edible seeds (Liu and Shen, 2007). Mung bean is similar in composition to other members of the legume family, with 24% protein, 1% fat, 63% carbohydrate and 16% dietary fibre (USDA, 2008).…”

Section: Introductionmentioning

confidence: 99%

Evaluation and modeling of aerodynamic properties of mung bean seeds

Shahbazi¹

2015

International Agrophysics

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A b s t r a c t. Aerodynamic properties of solid materials have long been used to convey and separate seeds and grains during post harvest operations. The objective of this study was the evaluation of the aerodynamic properties of mung bean seeds as a function of moisture content and two grades referred to above and below a cut point of 4.8 mm in length. The results showed that as the moisture content increased from 7.8 to 25% (w.b.), the terminal velocity of seeds increased following a polynomial relationship, from 7.28 to 8.79 and 6.02 to 7.12 m s -1 , for grades A and B, respectively. Seeds at grade A had terminal velocities with a mean value of 8.05 m s -1 , while at grade B had a mean value of 6.46 m s -1 . The Reynolds number of both grades increased linearly with the increase of seeds moisture content, while the drag coefficient decreased with the increase of moisture content. Mathematical relationships were developed to relate the change in seeds moisture content with the obtained values of aerodynamic properties. The analysis of variance showed that moisture content had a significant effect, at 1% probability level, on all the aerodynamics properties of mung beans.K e y w o r d s: aerodynamic properties, separation, post harvest operation, mung bean seed INTRODUCTION

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Section: Introductionmentioning

confidence: 99%

Evaluation and modeling of aerodynamic properties of mung bean seeds

Shahbazi¹

2015

International Agrophysics

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“…The presence of acid can accelerate the deposition of starch [1]. According to [10] [13] in the fermentation of starch suspension under acidic conditions grew dominant lactic acid bacteria is Lactococcus lactis and by [4] grew dominant Streptococcus lactis. The growth of lactic acid bacteria can change the properties of starch [13].…”

Section: Resultsmentioning

confidence: 99%

“…Instead number C for the acid modified starch is lower than the number of native starch C. These results similar with the results of the study [1] that made sweet potato starch using acid solution and centrifugation. According to [4][6] mung bean fermented starch under acidic conditions can produce starch that is whiter and better tansmission. The fermentation process is expected to change the amorphous starch, thus affecting the physicochemical properties of starch produced.…”

Section: Resultsmentioning

confidence: 99%

“…Manufacture of starch using acid solution produces fat, protein, K, P, solubility and L * higher than using centrifugation and setback, viscosity, lower crystalline [1]. Some previous researchers have used acid solution in the manufacture of starch mungbean [4][5] [6], cassava [7], rice [8], corn [9], and sweet potato [1]. Researchers previously used acid solution is fermented a mixture of lactid acid, amino acids, peptides, protein, ash, monosaccharide, oligosaccharide, water and Lactococcus lactis bacteria [10].…”

Section: Introductionmentioning

confidence: 99%

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Modification of Cilembu sweet potato starch with ethanoic acid

Mahmudatussa‘adah

Rahmawati

Sudewi

2016

IOP Conf. Ser.: Mater. Sci. Eng.

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Abstract. Cilembu sweet potato harvest was abundant, its use was still limited. Starch was required by various industries. Starch is generally beige, and requires a long time for the drying process. The purpose of this research was to produce a modified starch with ethanoic acid. The method used in this study was the experimental method. The results showed acid modified starch yield was 18%, with the color characteristics of L*: 96.38 ± 0.82; a*: -0.70±0.02; b*: 2.70±0.03; C: 2.79±0.02. Native starch yield was 16%, with the color characteristics of L*: 93.55 ± 0.91; a*: -0.86±0.06; b*: 2.93±0.04; C: 3.05±0.03. The conclusion of this study was modified starch of Cilembu sweet potato using ethanoic acid have higher yield and more white bright than native starch.

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“…Kajian sifat-sifat pati kacang hijau dari berbagai negara sudah cukup banyak dilakukan, namun masih terbatas pada (Wenhao Li dkk., 2011;Li dkk., 2011;Liu dan Shen, 2007a;Liu dan Shen, 2007b). Penelitian tentang sifat-sifat RS dari pati kacang hijau asal Indonesia dan sifat fungsionalnya sejauh ini belum dilakukan, sehingga menarik untuk dikaji lebih jauh terutama untuk aplikasi penanganan obesitas nantinya.…”

Section: Pendahuluanunclassified

Pengaruh Metode Kombinasi Autoklaf 2 Siklus dan Hidrolisis Asam Sitrat terhadap Sifat Kimia dan Fisika RS-3 Pati Kacang Hijau (Vigna radiata L.)

et al. 2018

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ABSTRAKKacang hijau merupakan jenis kacang-kacangan sumber amilosa yang potensial sebagai bahan dasar RS-3 rendah di masa datang. Telah dilakukan preparasi RS dari pati kacang hijau varietas Walet dengan perlakuan kombinasi menunjukkan bahwa perlakuan kombinasi autoklaf 2 siklus dan hidrolisis asam sitrat mampu meningkatkan kadar amilosa sebesar 20% dan RS sebesar 47,3%, menurunkan swelling power sebesar 47,6%, meningkatkan WHC sebesar 237,8% dan OHC sebesar 9,3%. Pengaruh lainnya yaitu mampu menurunkan derajat putih warna pati dengan D, bentuk granula tidak beraturan, ukuran granula meningkat tiga kali lipat, dan pola difraksinya tidak berubah (tetap tipe C) tetapi intensitasnya meningkat.Kata kunci: Amilosa; autoklaf; obesitas; asam sitrat; kacang hijau; RS; pati ABSTRACTMung beans are potential sources of amylose as ingredients low-calorie RS-3. Studies on physical and chemical properties are most important for the obesity treatment in the future. Preparation method of RS-3 using a combination treatment of 2 cycles autoclaving and citric acid hydrolysis on mung bean starch of Walet varieties and the effect on chemical and physical properties were conducted. The result showed that the preparation method improved amylose content by 20% and RS by 47.3%, decrease the swelling power by 47.6%, increase in the WHC by 237.8% and OHC by 9.3%. The starch color also become brighter with the 32.6. Its viscosity became lower with a setback of 710 Cp. The amilograph curve type changed from type C to D. The granule shape become irregular and the size increase three-fold. The diffraction pattern has steady in type C but the intensity increased.

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Studies on the physicochemical properties of mung bean starch from sour liquid processing and centrifugation

Cited by 46 publications

References 9 publications

Evaluation and modeling of aerodynamic properties of mung bean seeds

Evaluation and modeling of aerodynamic properties of mung bean seeds

Modification of Cilembu sweet potato starch with ethanoic acid

Pengaruh Metode Kombinasi Autoklaf 2 Siklus dan Hidrolisis Asam Sitrat terhadap Sifat Kimia dan Fisika RS-3 Pati Kacang Hijau (Vigna radiata L.)

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