Comparison of the Physicochemical Properties of Red Bean and Mung Bean Starch

Abstract

Differences in physicochemical properties of starch isolated from red bean and mung bean, including chemical composition, amylose content, starch granule morphology, swelling power and solubility, thermal properties and freeze-thaw stability were compared. There was no significant difference on the chemical compositions between the two starches. Most of the granules of red bean starch was oval or elliptical, the diameter was between 9.54 μm-30.98μm, the granules from mung bean starch was round or oval, the diameter was between 10.50 μm-27.59μm; The extent of solubility in mung bean starch was significantly higher than red bean starch between 60 and 90°C, the temperature that the swelling power began to increase obviously of mung bean starch was higher than that of red starch at 60 to 90°C. To, Tp, TcandΔH of red bean starch were higher than that of mung bean.