Chapter 43. Water and Protein Modifier Effects on the Phase Transitions and Microstructure of Mung-Bean Starch Granules
- Dr. David S. Reid President1,
- Dr. Tanaboon Sajjaanantakul2,
- Dr. Peter J. Lillford3,
- Dr. Sanguansri Charoenrein4
Published Online: 14 MAY 2010
DOI: 10.1002/9780470958193.ch43
Copyright © 2010 Blackwell Publishing
Book Title
Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
Additional Information
How to Cite
Hongsprabhas, P. and Israkarn, K. (2010) Water and Protein Modifier Effects on the Phase Transitions and Microstructure of Mung-Bean Starch Granules, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch43
Editor Information
- 1
Department of Food Science and Technology, University of California, Davis, California, USA
- 2
Kasetsart University, Thailand
- 3
Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK
- 4
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
Publication History
- Published Online: 14 MAY 2010
- Published Print: 11 JUL 2010
ISBN Information
Print ISBN: 9780813812731
Online ISBN: 9780470958193
- Summary
- Chapter
- References
Keywords:
- mung bean (MB) starch granules phase transition - water and protein modifier effects;
- mung-bean starch granules microstructure;
- MB starch thermal characteristics and protein modifiers role;
- MB starch limited swelling capability - starch-granule peptide bridges;
- starch granule-associated proteins - proteins naturally positioned in and on starch granule;
- rhodamine B - MB protein staining;
- differential scanning calorimetry (DSC) - food-grade starches thermal properties determination
Summary
This chapter contains sections titled:
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusions
Acknowledgment
References