Effects of Superfine Grinding Method on Some Physicochemical Properties of Mung Bean Starch

摘要

Four types of Mung bean starch micronized powders were prepared by pulverizing its crude powder through superfine grinding for different periods of time (10, 20, 30 and 40 min). The physicochemical properties of the micronized powders and the crude powder were then compared and investigated. Particle sizes, granule morphology, bulk density, water solubility, water holding capacity and starch retro gradation degree were studied in this article. With increased superfine grinding time, the particle size increased which was different from other reports. The results of granule morphology proved this point. Bulk density decreased compared with controls. Water solubility and water holding capacity increased after superfine grinding. As for retro gradation degree, it gradually increased with the extension of time and the maximum value was attained at 4～10h for micronized starch which was significantly different from the controls. Superfine grinding of Mung bean starch had some significant characteristics and might be of potential use in the food industry.