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Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches

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Abstract

Blending diverse starches is green and easy to diversify starch functionalities and to lower the cost of food production. Mung bean starch is commonly used to make starch noodles with good quality. Other starches may replace the mung bean starch to reduce the production cost. Four common starches (potato, sweet potato, rice, and sorghum) were added to mung bean starch with the mixing ratio up to 100 %. The gelling, thermal, pasting, steady shear, and dynamic rheological properties of these starch systems were studied and compared. One thermal endotherm was found in all starch blends, but individual components still tended to gelatinize separately based on calculations of melting enthalpy data. However, nonlinear changes in rheological and gelling properties were mostly found, and the data can be fitted by polynomial equations (order 2), indicating the existence of interactions among components during these tests. Granule size and amylose content of starch played important roles in the nonadditive behaviors.

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Acknowledgments

Associate Professor Yacine Hemar kindly provided us with the access to the rheometer and Mastersizer.

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Authors and Affiliations

  1. Glyn O. Philips Hydrocolloid Research Centre, Hubei University of Technology, Wuhan, 430068, China

    Kao Wu & Harold Corke

  2. School of Biological Sciences, University of Hong Kong, Pokfulam Road, Hong Kong, China

    Kao Wu, Shuhong Dai, Renyou Gan & Harold Corke

  3. School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland, 1142, New Zealand

    Kao Wu & Fan Zhu

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  1. Kao Wu
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  2. Shuhong Dai
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  4. Harold Corke
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  5. Fan Zhu
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Correspondence to Fan Zhu.

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Wu, K., Dai, S., Gan, R. et al. Thermal and Rheological Properties of Mung Bean Starch Blends with Potato, Sweet Potato, Rice, and Sorghum Starches. Food Bioprocess Technol 9, 1408–1421 (2016). https://doi.org/10.1007/s11947-016-1730-1

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  • DOI: https://doi.org/10.1007/s11947-016-1730-1

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