THE EFFECTS OF DECORTICATION AND METHOD OF EXTRACTION ON THE PHYSICAL AND CHEMICAL-PROPERTIES OF STARCH FROM MUNGBEAN (VIGNA-RADIATA (L) WILCZEC)

被引：28

作者：

GALVEZ, FCF

RESURRECCION, AVA

机构：

[1] Department of Food Science and Technology Griffin, University of Georgia Agricultural Experiment Station, Griffin, Georgia

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1993年 / 17卷 / 02期

关键词：

D O I：

10.1111/j.1745-4549.1993.tb00227.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Three starch extraction methods differing in steeping medium (water or 0.1N NaOH) and in the times of steeping (4 or 18 h), grinding (2 or 3 min), and settling (3 or 4-6 h) were examined using whole and decorticated mungbeans. Yield and recovery, chemical composition (starch, protein, fat, ash, amylose, and phosphorus), and physical properties (color, swelling power, solubility, and Brabender viscosity pattern) were determined. Significantly higher (p less-than-or-equal-to 0. 05) yield, efficiency of extraction, and color lightness values were obtained when water was used as the steeping medium with either whole or decorticated seeds. Significantly higher (p less-than-or-equal-to 0.05) values for these variables and significantly lower (p less-than-or-equal-to 0. 05) chroma were obtained when decorticated seeds were used. All starch preparations contained only minor amounts of protein, fat, ash, and phosphorus, had high amylose contents (25,8-27.0%), and demonstrated restricted type of swelling. The Brabender viscosity patterns of the starch pastes were all similar, giving no pasting peak during heating to 95C.

引用

页码：93 / 107

页数：15

共 23 条

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