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Mung bean starch has been manufactured by sour liquid processing for hundreds of years in China. Ions in sour liquid will impact the starch properties and vermicelli quality. To understand the role of the ions act on the processing and starch quality, different concentrations of NaCl or KCl effect on precipitation rate of starch slurry, starch properties and the potential quality of vermicelli were studied. Results showed that starch slurry took a shorter time to start precipitating when NaCl or KCl concentration increased from 0.027mol/L to 0.088 mol/L. Light transmittance, swelling power and peak viscosity of mung bean starch was significantly decreased from 0.02mol/L to 0.10mol/L NaCl or KCl. Increasing To, Tp, Tc and Tc-To was noticed from 0.02mol/L to 0.10 mol/L NaCl or 0.04mol/L to 0.08mol/L KCl. These changes would be helpful for improving vermicelli quality. However increasing solubility at test concentrations of NaCl and KCl was not good for vermicelli quality.

The Role of NaCl or KCl Act on Precipitation Rate and Some Properties of Mung Bean Starch