Effect of Holding Temperature on the Structures of Mung Bean Starch Gels and Noodles
2002
Ohwada, N. | Ishibashi, K. | Hironaka, K.
The effect of storage temperatures (-10, +1, and +10°C) on the structural organization of mung bean starch gels and noodles was studied by acid hydrolysis, X-ray diffractometry, and gel-permeation chromatography. The gels showed higher susceptibility to acid compared with the noodles as shown by the rate constants of the first stage of hydrolysis (k = 5.37-12.17 × 10(-2)/day and k = 4.19-4.61 × 10(-2)/day for gels and noodles, respectively). Acid hydrolysis showed no difference in the amount of resistant residues of both gels (42-46%) and noodles (44-45%), except for gels (38%) stored at -10°C. The acid-resistant residues of both the gels and noodles had a B-type X-ray diffraction pattern (major reflections at 2θ = 19, 24, and 25°). The acid-resistant residues of the unstored sample and those stored at -10°C for both gels and noodles contained chains with DP 46-54 and after debranching yielded two peaks with DP 29-39 and DP 15-19. The acid-resistant residues of gels and noodles stored at +1 and +10°C contained chains with DP 35-37 and after debranching showed two chain populations with DP 31–33 and DP 14-19. These results indicate the greater participation of amylopectin in the retrogradation process occurring during storage at +1 and +10°C.
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