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Studies on Semi‐technical Separation of Mung Bean Starch
Author(s) -
Haase Norbert U.,
Tegge Günther,
Thu Nguyen Manh
Publication year - 1991
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19910430203
Subject(s) - mung bean , starch , raw material , food science , dry matter , chemistry , botany , biology , organic chemistry
Starch of mung beans is the raw material for high grade glass noodles, but until now industrial starch separation is often less efficient. For testing new fields of commercial use it is of benefit to experiment with very pure starches. Regarding this, possibilities of starch isolation on a semi‐technical scale are described, which resulted in most pure starches. Crude protein content could be lowered down to 0.3% and crude fibre content down to 0.5% dry matter base.