关键词: 绿豆淀粉, 乙酰化, 取代度, 理化特性

Abstract: Acetylated mung bean starches with low substitution degree were prepared by esterification with glacial acetic acid, and their properties such as transparency, retrogradation, solubility, swelling power, viscosity and texture properties were studied. The results showed that the transparency, swelling power, solubility, trough viscosity and final viscosity of acetylated mung bean starch were increased and the gelatinization temperature, peak viscosity and breakdown were decreased when compared with native mung bean starch. Moreover, the gel properties of mung bean starch were improved after acetylation.

Key words: mung bean starch, acetylation, substitution degree, physico-chemical properties