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Physicochemical properties and in vitro digestibility of resistant starch from mung bean ( Phaseolus radiatus ) starch
Author(s) -
Li Suling,
Gao Qunyu,
Ward Rachelle
Publication year - 2011
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.201000102
Subject(s) - pullulanase , starch , crystallinity , mung bean , retrogradation (starch) , food science , amylase , resistant starch , chemistry , phaseolus , enthalpy , enzyme , botany , crystallography , biochemistry , amylose , biology , physics , quantum mechanics
RS from mung bean starch was prepared by autoclaving, pullulanase debranching, and retrogradation. Physicochemical properties, crystalline structure, and in vitro digestibility of selected RS samples with different RS content were investigated. Compared to native starch, AAM content of RS increased but MW decreased greatly. SEM clearly showed RS samples exhibited irregular shaped fragments with compact structure. XRD pattern indicated that RS samples had typical B‐type pattern with sharp peaks at 17.0°, 22.2°, and 23.9° 2 θ. The relative crystallinity, gelatinization temperatures, and enthalpy increased with increasing RS content. The α‐amylase digestibility of RS was lower than that of native starch. The results suggested that the decrease in enzymatic digestion of RS might due to compact and ordered crystalline structures after debranching and recrystallization.