Modification of Mung Bean Starch by Annealing Treatment and Acetylation

Azis Sitanggang, Azis Sitanggang, Patricia Sani, Titri Mastuti

2019

Abstract

Mung beans are mainly composed of starch (25-30%). Mung bean starch which found naturally has low stability during processing and heat sensitive. The purpose of this research was to produce mung bean starch with higher resistance to heat and higher resistance to enzyme digestion, with combination of annealing and acetylation modification. Modified starch with 60oC of annealing temperature resulted in highest crystallinity. Additionally, with 20% of acetic acid anhydride concentration and 15 minutes acetylation reaction time resulted in acetyl percentage and substitution degree that met FDA requirement. Dual modification of annealing and acetylation with chosen treatments as mentioned, was analysed further to determine starch content, moisture content, amylose and amylopectin content, swelling power and solubility properties, colour test, resistant starch content, XRD profile, FTIR profile, pasting properties, and starch granule morphology.

Paper Citation

in Harvard Style

Sitanggang A., Sani P. and Mastuti T. (2019). Modification of Mung Bean Starch by Annealing Treatment and Acetylation. In Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS, ISBN 978-989-758-466-4, pages 10-19. DOI: 10.5220/0009977100002833

in Bibtex Style

@conference{2nd sis19,
author={Azis Sitanggang and Patricia Sani and Titri Mastuti},
title={Modification of Mung Bean Starch by Annealing Treatment and Acetylation},
booktitle={Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS,},
year={2019},
pages={10-19},
publisher={SciTePress},
organization={INSTICC},
doi={10.5220/0009977100002833},
isbn={978-989-758-466-4},
}

in EndNote Style

TY - CONF

JO - Proceedings of the 2nd SEAFAST International Seminar - Volume 1: 2nd SIS,
TI - Modification of Mung Bean Starch by Annealing Treatment and Acetylation
SN - 978-989-758-466-4
AU - Sitanggang A.
AU - Sani P.
AU - Mastuti T.
PY - 2019
SP - 10
EP - 19
DO - 10.5220/0009977100002833