Structure analysis of mung bean starch from sour liquid processing and centrifugation

Mung bean starch produced by sour liquid processing had better quality than that from centrifugation which is widely used in China to produce starch noodle. The structures of mung bean starch from two different processing methods were studied in this paper. It showed that light transmissivity of mung bean starch from sour liquid processing was higher than that from centrifugation. The size of mung bean starch from sour liquid processing was as large as that from centrifugation; both of them had obvious concentric circles and polarization cross. It was showed by statistical analysis that 25.47%, 32.37% of 100 photographs of starch granules from sour liquid processing and centrifugation had axes slit on electron microscopy, respectively. From X-ray pattern, we found that both starches belonged to the A type and there was no obvious difference between two kinds of mung bean starches.