Synthesis, Optimization, Characterization and Property of Oxidized Hydroxypropyl Mung Bean Starch

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• 作者：Tang Hongtao ; Tang Hongbo and Li Yanping
• 刊名：Journal of Food Processing and Preservation
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：41
• 期：1
• 全文大小：378K
• ISSN：1745-4549

文摘

Mung bean starch (MBS) is very attractive owing to high amylose content. Often the desired functional characteristic cannot be achieved by using a native starch. The synthesis, optimization, characterization and property of oxidized hydroxypropyl mung bean starch (OHMBS) was studied using propylene oxide as an etherified agent, sodium hypochlorite as an oxidant in this article. The best technology conditions for preparing the OHMBS were as follows: reaction temperature 40C, reaction time 2 h, pH 9. The oxidization improved the freeze-thaw stability of MBS, and increased the blue value of MBS. The hydroxypropylation reduced the blue value of MBS. The hydroxypropylation and oxidization all increased the viscosity stability of the MBS, and changed the thermal stability and melting process of MBS. The introduction of the hydroxypropyl groups into MBS molecules was not in favor of the retrogradation. The retrogradation of OHMBS was in between OMBS and MBS. The onset temperature and peak temperature of OHMBS were intermediate between HMBS and MBS. The end temperature and melting enthalpy of OHMBS were higher than those of HMBS and MBS. The hydroxypropylation could not change basically the crystalline structure of MBS, but the oxidization could destroy the crystalline structure of MBS.