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Architectural changes of heated mungbean, rice and cassava starch granules: Effects of hydrocolloids and protein-containing envelope

Hongsprabhas, P., Israkarn, K., Rattanawattanaprakit, C.
Carbohydrate polymers 2007 v.67 no.4 pp. 614-622
starch granules, heat treatment, amylose, proteins, alginates, carrageenan, pasting properties, hydrocolloids, microstructure, mung beans, starch, rice starch, cassava starch, Oryza sativa, Manihot esculenta, Vigna radiata, viscosity, mixtures, texture, swelling (materials)
Architectural changes of starch granules induced by heat were demonstrated using light microscopy and confocal laser scanning microscopy. Heat treatment (80 °C, 30 min) on mungbean starch, cassava starch and rice flour suspensions resulted in the rearrangement of amylose and granule-associated proteins within the deformed granules. The presence of alginate and carrageenan influenced the RVA pasting characteristics of starch/flour-hydrocolloid mixed suspensions by maintaining the granular structure of amylose-rich swollen granules or inducing the aggregation of the swollen ones. Generally, the addition of hydrocolloid increased peak viscosity, lowered breakdown and reduced setback of the flour-hydrocolloid mixed paste. This study demonstrated that the heat treatment in excess water generated the protein-containing granule envelope encasing the mungbean and cassava starch content within the deformed granules.