Comparative Study on the Starch Noodle Structure of Sweet Potato and Mung Bean

Abstract

ABSTRACT: Fine structure of sweet potato starch (SPS) and mung bean starch (MBS) by gel‐permeation chromatography (GPC) showed that the amylose in SPS and MBS had 9.0 and 1.8 chains, respectively. The long chains of amylopectin in MBS (Ap‐MB) were longer than those of amylopectin in SPS (Ap‐SP), but the short chains of Ap‐SP were shorter than those of Ap‐MB. The structures of starch noodles of sweet potato (SPSN) and mung bean (MBSN) were analyzed by GPC, scanning electron micrograph (SEM), differential scanning calorimetry (DSC), and X‐ray diffraction after hydrolysis by acid and enzymes. The results showed that the residues obtained with acid and enzymes in MBSN contained large amounts of high molecular weight fractions, and a relatively small amount of low molecular weight fractions, whereas those in SPSN contained some high molecular weight fractions and large amounts of low molecular weight fractions. SPSN exhibited higher digestibility by HCl, α‐amylase, β‐amylase, and pullulanase than MBSN. The surface of MBSN was more smooth than that of SPSN and the inside of MBSN contained long, thick, and orderly filaments, while there were many pore spaces inside SPSN from SEM. The DSC thermogram of the resistant residues from both starch noodles after acid/enzyme hydrolysis showed a broad endotherm peak near 100 °C (96 to 115 °C) due to the presence of the complexes of amylose‐lipid and lipid‐(long chains in amylopectin). Because of a lower content of branched amylose and a higher content of amylopectin in SPS, the structure of SPSN had a less distinct crystalline pattern and higher adhesiveness, whereas there was a higher content of amylose with a little branch and moderate amylopectin in MBS. Thus, the structure of MBSN had a stronger distinct crystalline pattern and good cohesiveness.