Effects of Physicochemical and Gel Properties of Starches Purified from Korean and Chinese Mungbeans with Different Methods

한국산과 중국산 녹두로부터 방법을 달리하여 분리한 전분의 이화학적 및 겔 특성에 미치는 영향

  • Qian, Yurun (Department of Food and Nutrition and Human Ecology Research Institute, Chonnam National University) ;
  • Shin, Malshick (Department of Food and Nutrition and Human Ecology Research Institute, Chonnam National University)
  • 전옥윤 (전남대학교 식품영양학과와 생활과학연구소) ;
  • 신말식 (전남대학교 식품영양학과와 생활과학연구소)
  • Published : 2012.12.31


To compare the physicochemical and gel properties of mung bean starches prepared by different purification methods, starches from Korean Eohul variety and Chinese mung bean (MB) with or without hull using alkaline solution or water as solvent were purified. The optimum conditions for making muk were investigated. Apparent amylose and total dietary fiber contents, water binding capacity, solubility and pasting properties by RVA were analyzed. The characteristics of starch gels (10% dry basis) were measured for 0 and 4 day stored at $4^{\circ}C$. The protein and ash contents were significantly different (p<0.05) and lowered in starch from dehulled MB using alkaline solution. The starches from dehulled MB using alkaline solution showed the lowest color differences. Apparent amylose contents of Eohul and Chinese starches showed 37.06-39.03% and 31.57-32.74%, respectively. Chinese starch was higher in water binding capacity but lower in solubility at $85^{\circ}C$ than others. Peak, trough, cold, and breakdown viscosities of Eohul starch were higher than those of Chinese one. Mung bean starch gel made immediately exhibited clear and glossy appearance but became whiter like milk. The crystallinities of starch and starch gel showed A and B types, respectively. The hardness, gumminess, and resilience of starch gel made immediately and hardness, cohesiveness, gumminess, and resilience of 4 day stored gels were different significantly (p<0.05). Especially, Eohul starch gels purified from hulled MB showed higher resilience (bending property) and hardness. Therefore, it was suggested that high quality muk would be made using MB starch purified from hulled Korean mung bean using water as solvent.decreased in contain more than 20% of SGP added groups. The optimal concentration of SGP was found in the range of less than 10%.


Grant : 한식 우수성 기능성 연구

Supported by : 농림수산식품부


  1. 전남농업기술원. 2012. 녹두동시성숙 다수성 신품종 "어울녹두"(전남10호). Available from:녹두 Accessed Nov 13 2012
  2. AACC. 2000. Approved AACC Method 10th ed. American Association of Cereal Chemists St. Paul, MN, USA
  3. Ahmed J. 2012. Rheometric non-isothermal gelatinization kinetics of mung bean starch slurry: Effect of salt and sugar- part 1. J Food Eng 109: 321-328
  4. AOAC. 2000. Official Methods of Analysis, 17th ed. Association of Official Analytical Chemists, Washington, DC, USA
  5. Chang YH, Lin CL, Chen JC. 2006. Characteristics of mung bean starch isolated by using lactic acid fermentation solution as the steeping liquor. Food Chem 99: 794-802
  6. Cho SA, Kim SK. 2000. Particle size distribution, pasting pattern and texture of gel of acorn, mungbean, and buckwheat starches. Korean J Food Sci Technol 32(6): 1291-1297
  7. Choi EJ, Oh MS. 2001. Changes in retrogradation characteristics of mungbean starch gels during storage. Korean J Soc Food Cookery Sci 17: 391-398
  8. Chung KM, Moon TW, Chun JK. 2000. Influence of annealing on gel properties of mung bean starch. Cereal Chem 77(5): 567-571
  9. Halick JV, Kelly VJ. 1959. Gelatinization and pasting characteristics of rice varieties as related to cooking behavior. Cereal Chem 36: 91-98
  10. Hongsprabhas P. 2007. On the gelation of mungbean starch and its composites. Int J Food Sci Technol 42: 658-668
  11. Hongsprabhas P, Israkarn K. 2008. New insights on the characteristics of starch network. Food Res Int 41: 998-1006
  12. Hoover R, Li YX, Hynes G, Senanayake N. 1997. Physicochemical characterization of mung bean starch. Food Hydrocolloid 11(4): 401-408
  13. Kim AK, Kim SK, Lee AR. 1995. Comparison of chemical composition and gelatinization property of mungbean flour and starch. Korean J Soc Food Sci 11: 472-478
  14. Kim DK, Choi JG, Lee YS, Son DM, Moon JK, Oh YJ, Kim KH. 2009. A new mungbean cultivar, "Dahyeon" with many pod and high yielding. Korean J Breed Sci 41: 36-39
  15. Kim HS, Ahn SY. 1997. Effect of amylose and amylopectin on the texture of mook. Korean Assoc Human Ecol 6(2): 157-166
  16. Kim JO, Choi CR, Shin MS, Kim SK, Lee SK, Kim WS. 1996. Effects of water content and storage temperature on the aging of rice starch gels. Korean J Food Sci Technol 28: 552-557
  17. Kim SH, Lee BH, Baik MY, Joo MH, Yoo SH. 2007. Chemical structure and physical properties of mung bean starches isolated from 5 domestic cultivars. J Food Sci 72:C471-C477
  18. Kwon MR, Ahn SY. 1993. Effect of heating temperature on elution patterns of soluble carbohydrate of legume starches and the properties of starch gels. Korean J Food Sci Technol 25: 698-702
  19. Kye IS, Jun YS, Cheigh HS. 1989. Functional properties of mungbean protein isolates. J Korean Soc Food Nutr 18: 300-306
  20. Leach HW, Mcowen LD, Schoch TJ. 1959. Structure of the starch granule. I. Swelling and solubility patterns of starches. Cereal Chem 36: 534-544
  21. Lee SK, Hwang HS, Shin MS. 1996. Characteristics of defatted corn and mung bean starch gels. Korean J Soc Food Sci 12: 1-5
  22. Li W, Zhang F, Liu P, Bai Y, Gao L, Shen Q. 2011. Effect of high hydrostatic pressure on physicochemical, thermal and morphological properties of mung bean (Vigna radiata L.) starch. J Food Eng 103: 388-393
  23. Liu W, Shen Q. 2007. Structure analysis of mung bean starch from sour liquid processing and centrifugation. J Food Eng 79: 1310-1314
  24. Medcalf DG, Gilles KA. 1965. Wheat starches : a comparison of the physicochemcal properties. Cereal Chem 42: 558-567
  25. Ohwada N, Ishibashi K, Hironaka K. 2002. Effect of holding temperature on the structures of mung bean starch gels and noodles. Cereal Chem 79(5): 732-736
  26. Park SJ, Choe EO, Kim JI, Shin M. 2012. Physicochemical properties of mung bean starches in different Korean varieties and their gel textures. Food Sci Biotechnol 21: 1359-1365
  27. Schoch TJ. 1964. Swelling power and solubility of granular starches. In Method in Carbohydrate Chemistry. Vol 4 pp106-108
  28. Sohn KH, Yoon GS, Chung H, Chae SH. 1990. Comparison of physicochemical properties of various bean starches. -Cowpea, mung bean, kidney bean and red bean-. Korean J Soc Food Sci 6: 13-19
  29. Song YM, Chung KM, Lee WJ. 1995. Properties of hot-water extracts and extract-gels of starches for mook. Korean J Food Sci Technol 27: 625-630
  30. Takahashi S, Seib DA. 1988. Paste and gel properties of prime corn and wheat starches with and without native lipid. Cereal Chem 65: 474-483
  31. Tester RF, Karkalas J, Qi X. 2004. Review starch composition, fine structure, and architecture. J Cereal Sci 39: 151-165
  32. Williams PC, Kuzina FD, Hlynka I. A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem 47: 411-421
  33. Yoon GS, Sohn KH, Chung HJ. 1989. Comparison of physicochemical properties of cowpea and mung bean starches.

Cited by

  1. Anti-oxidant activities of mung bean starch and starch gels prepared from whole and hulled seeds vol.25, pp.2, 2016,
  2. Textural properties of mung bean starch gels prepared from whole seeds vol.25, pp.3, 2016,