Effects of Acid Hydrolysis and Annealing Treatment on the Physicochemical Properties of Mung Bean Starch

摘要

Mung bean starch (MBS) were modified by acid hydrolysis combined with annealing treatment (AH-ANN). The samples were treated with different pH, pH 1 (NSP_1), pH 2 (NSP_2), pH 3 (NSP_3), pH 4 (NSP_4) and pH 5 (NSP5), at 50?C. And other samples were treated at pH 4, for different incubated temperature, 20?C (NST_(20)), 30?C (NST_(30)), 40?C (NST_(40)) and 60?C (NST_(60)). Swelling power of all modified starches decreased. Solubility of NSP1 and NSP2 were significantly increased. And solubility of NSP_4 and NST_(60) were obviously decreased. Compared to the native starch, the pasting temperature of NSP_4 and NST_(60) increased, Breakdown (BD) of NSP_4 and NST60 decreased. Modified starches had higher gel hardness except NSP1. Compared to the native starch, Onset temperature (To), peak temperature (Tp) and conclusion temperature (Tc) of NSP_4 were greater, Tc-To and enthalpy (ΔH) decreased. Modified MBS exhibited "C" type X-ray pattern, which was same to the native starch.