STUDIES ON SEMI-TECHNICAL SEPARATION OF MUNG BEAN STARCH

被引：3

作者：

HAASE, NU

TEGGE, G

THU, NM

机构：

[1] Institute of Starch and Potato Technology, Federal Center for Cereal

[2] Detmold, D-4930

来源：

STARCH-STARKE | 1991年 / 43卷 / 02期

关键词：

D O I：

10.1002/star.19910430203

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Starch of mung beans is the raw material for high grade glass noodles, but until now industrial starch separation is often less efficient. For testing new fields of commercial use it is of benefit to experiment with very pure starches. Regarding this, possibilities of starch isolation on a semi-technical scale are described, which resulted in most pure starches. Crude protein content could be lowered down to 0.3% and crude fibre content down to 0.5% dry matter base.

引用

页码：44 / 47

页数：4

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