Chapter 43. Water and Protein Modifier Effects on the Phase Transitions and Microstructure of Mung-Bean Starch Granules

  1. Dr. David S. Reid President1,
  2. Dr. Tanaboon Sajjaanantakul2,
  3. Dr. Peter J. Lillford3 and
  4. Dr. Sanguansri Charoenrein4
  1. P. Hongsprabhas and
  2. K. Israkarn

Published Online: 14 MAY 2010

DOI: 10.1002/9780470958193.ch43

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

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. 1

    Department of Food Science and Technology, University of California, Davis, California, USA

  2. 2

    Kasetsart University, Thailand

  3. 3

    Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK

  4. 4

    Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Author Information

  1. Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

Publication History

  1. Published Online: 14 MAY 2010
  2. Published Print: 11 JUL 2010

ISBN Information

Print ISBN: 9780813812731

Online ISBN: 9780470958193

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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