Amylose content, molecular structure, physicochemical properties and in vitro digestibility of starches from different mung bean (Vigna radiata L.) cultivars

作者：Kaur Maninder^*; Sandhu Kawaljit Singh; Singh Narpinder; Lim Seung Taik

来源：Starch, 2011, 63(11): 709-716.

DOI：10.1002/star.201100053

• In vitro digestibility
• Mung bean
• Pasting
• Physicochemical
• Starch

Physicochemical and in vitro digestibility characteristics of starches isolated from six cultivars of mung bean (Vigna radiata L.) were studied. Significant differences (p < 0.05) were observed between the cultivars with respect to amylose content (29.9-33.6%), relative crystallinity (29.0 to 31.7%), particle diameter (16.2-17.1 mu m) and molecular weight of amylopectin (260-289 x 10(6) g/mol). The scanning electron micrographs revealed the presence of large oval to small round shape granules with average particle diameter of 16.2-17.1 mu m. The X-ray diffraction pattern was of the C-type. The enthalpies of gelatinization and retrogradation were 8.9-10.3 and 4.6-6.3 J/g, respectively. The amounts of slowly digesting and resistant starch of mung bean followed the order: PBM-1 > SML-32 > ML-613 > SML-134 > ML-267 > ML-5 and ML-5 > ML-267 > SML-134 > ML-613 > SML-32 > PBM-1, respectively. The six starches exhibited significant (p < 0.05) differences in their pasting parameters. Correlation analysis showed that amylose content, granule diameter and relative crystallinity values were important in determining thermal, pasting and in vitro digestibility of starches.

• 出版日期2011-11