Studies On Anti-staling Of Mung Bean Starch Gels

Food stuff which had high content and water often retrograded when it in depositingcourse. So realizing mechanism of retrogradation, restraining retrogradation of starch, andcontrolling the quality of starch food effectively had vital sense to improve the quality ofstarch food.Enzymatic hydrolysis and texture profile analysis were used to determine thedigestibility and texture properties of starch gels made from three starches including sweetpotato, mung bean and potato respectively during storage. Based on the obtained data, thecorrelation and regression analysis between digestibility and texture properties of starch gelswere investigated in this study. The results showed that: during storage, The aging property ofmung bean starch gel was stronger than sweet potato and potato starch gels. The digestibilityof starch gels were decreased,and the contents of slowly digestible starch(SDS) and resistantstarch(RS) were increased, while the content of rapidly digestible starch(RDS) was decreased;the hardness of starch gels was increased and the resilience was decreased; the content ofRDS and hardness and resilience can be considered as the aging evaluation indices of starchgels.Food gums, emulsifier, enzyme and β-cyclodextrin were chosen for the anti-staling ofstarch gels. And the effect of these quality improver s on the texture of mung bean starch gelwas studied with the hardness as a main index. Results showed: Sodiumcarboxymethylcellulose, glycerin monostearate, β-enzyme, β-cyclodextrin have significantinfluence on the texture properties of mung bean starch gel, and the mung bean starch gelwith good quality when these four quality improvers were added at a lower level, that wasadding0.1%of Sodium carboxymethylcellulose or β-enzyme, and0.3%of glycerinmonostearat or β-cyclodextrin into ingredients of mung bean starch gel. By the oethogonalexperiment, the optimum point was selected which was: glycerin monostearate0.40%,enzyme0.16%, carboxymethylcellulose0.20%,β-cyclodextrin0.30%.The texture profile analysis, different thermal scanning, X-ray diffraction and scanningelectron microscopy were carried out for the study of retrogradation of starch gels. The resultsshowed that the quality improvers hand delayed retrogratation of starch gels, maintained the taste quality of mung bean starch gels, and extended the period of storage.