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Optimization of Preparation of Resistant Starch from Mung Bean by Superfine Grinding-Coupled with Microwave Irradiation

HAO Zheng-hong1, ZHANG Bing-wen2,*, GUO Shan-shan2, ZANG Qing-jia3, YU Hui1   

  1. 1. Department of Food Science and Engineering, Shandong Agricultural and Engineering University, Jinan 250100, China;
    2. Department of Food Science and Nutrition, University of Jinan, Jinan 250002, China;
    3. Yantai Shuangta Food Co. Ltd., Yantai 265404, China
  • Online:2014-12-25 Published:2014-12-29
  • Contact: ZHANG Bing-wen

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Abstract:

To improve the content of resistant starch, mung bean starch was processed by vibrating superfine pulverization.
The optimum pulverization time was 20 min for increased resistant starch content. In this study, a microwave-assisted
procedure for starch gelatinization was employed instead of the conventional wet heat treatment. The effects of starch
concentration, microwave power and irradiation time on resistant starch yield were investigated by combined use of single
factor and Box-Behnken experimental designs. It showed that the optimum technological conditions for microwave gelatinization
were 670 W for 4.3 min at a starch concentration of 10.2%, and the yield of resistant starch was 32.80% under these conditions.
These results can provide an experimental basis for the industrial production of resistant starch from mung bean.

Key words: superfine grinding, microwave irradiation, mung bean starch, resistant starch

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