Preliminary Study on the Synthesis of Phosphorylated Mung Bean Starch: The Effect of pH on the Physicochemical and Functional Properties

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dc.contributor.author Nathania, Illona
dc.contributor.author Sugih, Asaf Kleopas
dc.contributor.author Muljana, Henky
dc.date.accessioned 2018-05-08T08:03:14Z
dc.date.available 2018-05-08T08:03:14Z
dc.date.issued 2017
dc.identifier.issn 1411-9420 (p-ISSN)
dc.identifier.other artsc284
dc.identifier.uri http://hdl.handle.net/123456789/5916
dc.description INDONESIAN JOURNAL OF CHEMISTRY; Vol. 17 (3), 2017. en_US
dc.description.abstract Mung bean (Vigna radiate L.) is a grain legume widely cultivated in tropical and sub-tropical regions. Mung bean seeds contain a significant amount of carbohydrate (63%-w/w) and are easily digested compared to seeds from other legumes. Mung bean starch has the potential to be used as thickener or gelling agents in food industries. Certain functional properties of mung bean starch, however, still need to be improved. In this research, a preliminary study was performed to upgrade mung bean starch properties using phosphorylation reaction. In particular, the effect of starch suspension pH (6–10) on the functional properties of the modified products was investigated. Phosphorylation was carried out at 130 °C, for 2 h using sodium tripolyphosphate (STPP) with an intake of 5%-w based on dry starch. The phosphorylated products were subsequently washed with water and dried. The experimental results show that the P-content of the phosphorylated mung bean starch is accessible in the range of 0.04–0.08%. The solubility (6.09–11.37%-w/w) and swelling power (9.88–11.17 g/g) of the modified starch products have been improved compared to native starch (solubility = 6.06 %-w/w, swelling power = 8.05 g/g). Phosphorylation also proved to increase peak viscosity, paste clarity, and water absorption/oil absorption capacity of the products. en_US
dc.description.uri DOI: 10.22146/ijc.25150
dc.language.iso en en_US
dc.publisher Chemistry Department, Universitas Gadjah Mada en_US
dc.relation.ispartofseries INDONESIAN JOURNAL OF CHEMISTRY;Vol. 17 (3), 2017.
dc.subject MODIFIED STARCH en_US
dc.subject MUNG BEAN en_US
dc.subject PHOSPHORYLATION en_US
dc.subject STARCH en_US
dc.title Preliminary Study on the Synthesis of Phosphorylated Mung Bean Starch: The Effect of pH on the Physicochemical and Functional Properties en_US
dc.type Journal Articles en_US


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