文献类型：期刊文献

英文题名：Effect of germination duration on structural and physicochemical properties of mung bean starch

作者：Liu, Yu[2];Su, Chunyan[2];Saleh, Ahmed S. M.[3];Wu, Hao[2];Zhao, Kun[2];Zhang, Guoquan[2];Jiang, Hao[2];Yan, Wenjie[1];Li, Wenhao[2]

第一作者：Liu, Yu

通讯作者：Yan, WJ[1];Li, WH[2]

机构：[1]Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Foods, Beijing 100023, Peoples R China;[2]Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China;[3]Assiut Univ, Fac Agr, Dept Food Sci & Technol, Assiut 71526, Egypt

第一机构：北京联合大学应用文理学院|北京联合大学生物化学工程学院

通讯机构：[1]corresponding author), Beijing Union Univ, Beijing Key Lab Bioact Subst & Funct Foods, Beijing 100023, Peoples R China;[2]corresponding author), Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China.|[1141726]北京联合大学生物化学工程学院;[11417]北京联合大学;[114172]北京联合大学应用文理学院;

年份：2020

卷号：154

起止页码：706-713

外文期刊名：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

收录：;EI(收录号：20240815591099);Scopus(收录号：2-s2.0-85082189048);WOS:【SCI-EXPANDED(收录号:WOS:000533508600069)】；

基金：This study was financially supported by the National Key Research and Development Program of China (2016YFD0401504 and 2017YFD0401203), the Premium Funding Project for Academic Human Resources Development in Beijing Union University (BPHR2017CA04) and Key Scientific Technological and Research Development Project of Bureau of Agriculture of Shaanxi (NYKJ-2017).

语种：英文

外文关键词：Germination; Structure; Physicochemical properties

摘要：Mung bean seeds were germinated at 25 degrees C for 12, 24, 36, 48, 60 and 72 h. Changes in structural and physicochemical properties of mung bean starch during germination were investigated. Microscopy analysis showed germination did not change the shape of starch granules, but granules isolated from germinated mung bean starch exhibited dents surface structure compared with smooth surface of native starch. The molecular weight of starch isolated from germinated mung bean was found to be smaller than that of native ones. Although germinated mung bean showed greater crystallinity than that of native sample, the germination did not change the crystalline structure type of starch (C-type). Moreover, solubility and swelling power of starch varied depending on germination duration and testing temperature. Peak viscosity and trough viscosity slightly decreased as germination prolonged to 72 h. Furthermore, starch isolated from mung bean germinated for 12 h showed greater enthalpy (Delta H) than that of starch isolated from native sample; while,Delta H decrease as germination time prolonged from 36 to 72 h. The obtained results may help in understanding the influence of germination on functional properties of mung bean starch and choosing appropriate applications to promote utilization of mung bean starch in food industry. (C) 2020 Elsevier B.V. All rights reserved.