Physicochemical properties of mung bean starches in different Korean varieties and their gel textures

To compare the mung bean starches (MBS) and starch gel properties, Korean varieties, ‘Geumsung‘, ‘Dahyeon‘, ‘Sohyeon’ and ‘Eohul‘, were purified using water and alkaline steeping methods. The physicochemical properties of starches, the texture and structure of starch gels were investigated. The apparent amylose and protein contents were significantly different depending on varieties and steeping mediums. Water binding capacities were higher in ‘Geunsung’ and ‘Eohul‘. The granule sizes were ranged 7.8–23.3 μm and the shapes were oval and jelly bean, and ‘Dahyeon’ granule had a distinct hilum. The trough, final, and setback viscosities were significantly different and the viscosities of ‘Sohyeon’ showed lowest values. MBS gels formed a regular shaped 3-dimensional network. The gel structure of ‘Sohyeon’ changed irregularly during storage, but the structures of ‘Geumsung‘, ‘Dahyeon‘, and ‘Eohul’ retained regular shaped networks with decreasing inner cells. Resilience of MBS gels was higher in ‘Dahyeon’ and ‘Eohul’ than in ‘Geumsung’ and ‘Sohyeon‘.