Structural and physicochemical properties of mung bean starch as affected by repeated and continuous annealing and their in vitro digestibility

Structural and physicochemical properties of mung bean starch as affected by repeated and continuous annealing and their in vitro digestibility

Mung bean starch slurries (75% moisture) were respectively treated by repeated annealing (RANN) at 50°C for eight repetitions (every repetition was treated for 12 h) and continuous annealing (CANN) at the same temperature for 24, 48, 72 and 96 h. After RANN and CANN modifications, variations in the...

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Bibliographic Details
Main Authors: Jian Zou, Meijuan Xu, Ran Wang, Wenhao Li
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:International Journal of Food Properties
Subjects:
mung bean starch
property
digestibility
structure
modification
Online Access:http://dx.doi.org/10.1080/10942912.2019.1611601

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