Abstract
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.
Keywords: cheongpomuk, mung bean starch gel, texture property, whole seed, stored gel
References
- 1.Du X, MacNaughtan B, Mitchell JR. Quantification of amorphous content in starch granules. Food Chem. 2011;127:188–191. doi: 10.1016/j.foodchem.2011.01.022. [DOI] [Google Scholar]
- 2.Hongsprabhas P. On the gelation of mungbean starch and its composite. Int. J. Food Sci. Tech. 2007;42:658–668. doi: 10.1111/j.1365-2621.2006.01448.x. [DOI] [Google Scholar]
- 3.Miles MJ, Morris V J, Ring S G. Gelation of amylose. Carbohyd. Res. 1985;135:257–269. doi: 10.1016/S0008-6215(00)90777-8. [DOI] [Google Scholar]
- 4.Ring SG, Colonna P, I’Anson KJ, Kalichevsky MT, Miles MJ, Morris VJ, Orford PD. The gelation and crystallization of amylopectin. Carbohyd. Res. 1987;162:277–293. doi: 10.1016/0008-6215(87)80223-9. [DOI] [Google Scholar]
- 5.Hermansson AM, Svegmark K. Developments in understanding of starch functionality. Trends Food Sci. Tech. 1996;7:345–353. doi: 10.1016/S0924-2244(96)10036-4. [DOI] [Google Scholar]
- 6.Hongsprabhas P, Israkarn K. New insights on the characteristics of starch network. Food Res. Int. 2008;41:998–1006. doi: 10.1016/j.foodres.2008.08.008. [DOI] [Google Scholar]
- 7.Yoon JW, Jung JY, Chung HJ, Kim MR, Kim CW, Lim ST. Identification of botanical origin of starches by SDS-PAGE analysis of starch granule-associated proteins. J. Cereal Sci. 2010;52:321–326. doi: 10.1016/j.jcs.2010.06.015. [DOI] [Google Scholar]
- 8.BeMille JN. Pasting, paste, and gel properties of starch-hydrocolloid combinations. Carbohyd. Polym. 2011;86:386–423. doi: 10.1016/j.carbpol.2011.05.064. [DOI] [Google Scholar]
- 9.Park S J, Choe EO, Kim JI, Shin M. Physicochemical properties of mung bean starches in different Korean varieties and their gel textures. Food Sci. Biotechnol. 2012;21:1359–1365. doi: 10.1007/s10068-012-0179-x. [DOI] [Google Scholar]
- 10.Qian Y, Shin M. Effects of physicochemical and gel properties of starches purified from Korean and Chinese mungbeans with different methods. Korean J. Food Cook. Sci. 2012;28:871–881. doi: 10.9724/kfcs.2012.28.6.871. [DOI] [Google Scholar]
- 11.Ahmed J. Rheometric non-isothermal gelatinization kinetics of mung bean starch slurry: Effect of salt and sugar-Part 1. J. Food Eng. 2012;109:321–328. doi: 10.1016/j.jfoodeng.2011.08.014. [DOI] [Google Scholar]
- 12.Hoover R, Li YX, Hynes G, Senannayake N. Physicochemical characterization of mung bean starch. Food Hydrocolloid. 1997;11:401–408. doi: 10.1016/S0268-005X(97)80037-9. [DOI] [Google Scholar]
- 13.Kaur M, Sandhu KS, Singh N, Lim ST. Amylose content, molecular structure, physicochemical properties and in vitro digestibility of starches from different mung bean (Vigna radiate L.) cultivars. Starch/Stärke. 2011;63:709–716. doi: 10.1002/star.201100053. [DOI] [Google Scholar]
- 14.Lai F, Wen Q, Li L, Wu H, Li X. Antioxidant activities of water-soluble polysaccharides extracted from mung bean (Vigna radiate L.) hull with ultrasonic assisted treatment. Carbohyd. Polym. 2010;81:323–329. doi: 10.1016/j.carbpol.2010.02.011. [DOI] [Google Scholar]
- 15.AACC. Approved Method of the AACC. St. Paul, MN, USA: American Association of Cereal Chemists; 2010. [Google Scholar]
- 16.AOAC. Official Methods of Analysis of Intl. Arlington, VA, USA: Association of Official Analytical Chemists; 2000. [Google Scholar]
- 17.Williams PC, Kuzina FD, Hlynka I. A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem. 1970;47:411–421. [Google Scholar]
- 18.Li W, Shu C, Yan S, Shen Q. Characteristics of sixteen mung bean cultivars and their protein isolates. Int. J. Food Sci. Tech. 2010;45:1205–1211. doi: 10.1111/j.1365-2621.2010.02259.x. [DOI] [Google Scholar]
- 19.Peñas E, Gómez R, Frías J, Vidal-Valverd C. Effects of combined treatments of high pressure, temperature and antimicrobial products on germination of mung bean seeds and microbial quality of sprouts. Food Control. 2010;21:82–88. doi: 10.1016/j.foodcont.2009.04.008. [DOI] [Google Scholar]
- 20.Rahma EH, Dudek S, Mothes R, Görnitz E, Shwenke KD. Physicochemical characteristics of mung bean (Phaseolus aureus) protein isolates. J. Sci. Food Agr. 2000;80:477–483. doi: 10.1002/(SICI)1097-0010(200003)80:4<477::AID-JSFA553>3.0.CO;2-0. [DOI] [Google Scholar]
- 21.Kim SH, Lee BH, Baik MY, Joo MH, Yoo SH. Chemical structure and physical properties of mung bean starches isolated from 5 domestic cultivars. J. Food Sci. 2007;72:C471–C477. doi: 10.1111/j.1750-3841.2007.00525.x. [DOI] [PubMed] [Google Scholar]
- 22.Lee JH, Jeon JK, Kim SG, Kim SH, Chun T, Imm JY. Comparative analyses of total phenols, flavonoids, saponins, and antioxidant activity in yellow soy beans and mung beans. Int. J. Food Sci. Tech. 2011;46:2513–2519. doi: 10.1111/j.1365-2621.2011.02775.x. [DOI] [Google Scholar]