New insights on the characteristics of starch network

This study investigated the roles of granule-associated proteins (0.16% w/w d.b.) in mungbean starch (MBS, Vigna radiata (L) Wilczec) on the microstructural and thermo-mechanical properties of MBS gel and thermoplastic. Gelatinization at high water content (9–13% w/w) and intermediate water content (40–60% w/w) ranges generated microscopic multi-phase structure of swollen MBS granules, separated starch-rich phase and separated protein-rich phase. The presence of 50 mM calcium lactate plus 25 mM cysteine lowered the compressive stress of MBS gels at high water content range, increased To, Tp and Te of MBS slurries at intermediate water contents, and lowered the storage modulus of the protein-rich phase in thermoplastic MBS at its Tg (P < 0.05). This study revealed the new insights on the significance of granule-associated proteins in the regulation of the envelope permeability, the leaching of starch and the thermo-mechanical characteristics of starch network over a wide range of water contents.