Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches

Abstract

Blending diverse starches is green and easy to diversify starch functionalities and to lower the cost of food production. Mung bean starch is commonly used to make starch noodles with good quality. Other starches may replace the mung bean starch to reduce the production cost. Four common starches (potato, sweet potato, rice, and sorghum) were added to mung bean starch with the mixing ratio up to 100 %. The gelling, thermal, pasting, steady shear, and dynamic rheological properties of these starch systems were studied and compared. One thermal endotherm was found in all starch blends, but individual components still tended to gelatinize separately based on calculations of melting enthalpy data. However, nonlinear changes in rheological and gelling properties were mostly found, and the data can be fitted by polynomial equations (order 2), indicating the existence of interactions among components during these tests. Granule size and amylose content of starch played important roles in the nonadditive behaviors.

Effect of sodium alginate on the gelatinization and retrogradation properties of two tuber starches

“…Huang (2009) reported that PS showed the lowest PT value among four kinds of starches including yam starch, taro starch, PS, and SPS. The SB value indicates the retrogradation tendency of the pasted starch, due to the aggregation of amylose during cooling (Varela et al, 2016;Wu et al, 2016). As compared to SPS, PS showed a higher SB value by 7.5 RVU which may be attributed to the higher LAC value of PS.…”

“…The pasting properties are often correlated to the granule swelling and LAC value of starch granules (Wu, Dai, Gan, Corke, & Zhu, 2016), which also could reflect the molecular events occurring in starch granules during the heating and cooling cycle (Li, Sun, Han, Chen, & Tang, 2018). The PT and SB values of PS and SPS with or without AG are shown in Table 1.…”

Cereal processing and glycaemic response

“…Starches are blended for functionality (Wu et al, 2016), and cereal processing can extend this by blending cereals, pigmented and nonpigmented, and waxy, normal and high-amylose ones to understand their processing characteristics for maximum benefits. There are reports (Saleh et al, 2013) on composite flour technology, and it will continue to be expanded to include starch digestibility and glycaemia, to aim for low-GI products.…”

Regular Film Property Changes of Konjac Glucomannan/Mung Bean Starch Blend Films

“…KGM ( M w = 9.67 × 10 5 Da) was purchased from Li Cheng Biological Technology Company Co., Ltd. (Hubei, China). MBS was extracted from mung bean purchased in a local supermarket in Wuhan, China, according to the method described previously, [ 17 ] and the apparent amylose content was determined to be 43.5% based on iodine‐binding method. [ 23 ] Glycerin (AR grade, purity > 99%) was purchased from Sinopharm Chemical Reagent Co., Ltd. (Shanghai, China).…”

“…Blending different natural compounds together could be an easy and safe way to physically modify them to achieve improved properties. [ 17,18 ] The molecular interaction between KGM and starch was found to impact the pasting, rheological properties of corn starch, [ 19 ] and could also affect the gelatinization, retrogradation, and complexation properties of potato starch and broad bean starch. [ 20 ] The blend films formed by KGM and starch such as KGM/pea starch film, [ 21 ] KGM/cassava starch film have been previously studied.…”