Table 4.
Pasting properties, thermal properties, swelling power, solubility, and in vitro digestion indicators of common vetch, pea, and mung bean starches.
| Mung Bean Starch | Pea Starch | Common Vetch Starch | |
|---|---|---|---|
| PV (cP) | 4461 ± 45 a | 2770 ± 31 b | 1905 ± 17 c |
| TV (cP) | 2504 ± 25 a | 2100 ± 23 b | 1553 ± 14 c |
| BD (cP) | 1957 ± 20 a | 670 ± 8 b | 352 ± 3 c |
| FV (cP) | 4289 ± 43 a | 3969 ± 44 b | 2762 ± 25 c |
| SB (cP) | 1784 ± 18 b | 1869 ± 21 a | 1208 ± 11 c |
| PT (°C) | 75.92 ± 0.25 a | 74.3 ± 0.07 b | 75.6 ± 0.12 a |
| To (°C) | 55.72 ± 0.28 a | 56.75 ± 0.13 b | 57.46 ± 0.14 c |
| Tp (°C) | 68.79 ± 0.09 a | 68.66 ± 0.54 a | 67.59 ± 0.99 a |
| Tc (°C) | 83.02 ± 0.64 a | 77.04 ± 0.71 c | 80.50 ± 0.19 b |
| ΔH (J/g) | 17.43 ± 0.23 b | 15.00 ± 0.99 c | 20.17 ± 0.31 a |
| SA (%) | 13.84 ± 0.18 a | 12.66 ± 0.26 b | 14.03 ± 0.23 a |
| SP | 14.56 ± 0.01 a | 11.19 ± 0.12 b | 8.11 ± 0.07 c |
cP: centipoise; PV: peak viscosity; TV: trough viscosity; BD: breakdown (BD = PV − TV); FV: final viscosity; SB: setback (SB = FV − TV); PT: pasting temperature. To: onset temperature; Tp: peak temperature; Tc: conclusion temperature; ΔH: enthalpy change of gelatinization. Values with different letters within a row are significantly different (p < 0.05).