Abstract
Abstract This study investigated the roles of granule-associated proteins (0.16% w/w d.b.) in mungbean starch (MBS, Vigna radiata (L) Wilczec) on the microstructural and thermo-mechanical properties of MBS gel and thermoplastic. Gelatinization at high water content (9–13% w/w) and intermediate water content (40–60% w/w) ranges generated microscopic multi-phase structure of swollen MBS granules, separated starch-rich phase and separated protein-rich phase. The presence of 50 mM calcium lactate plus 25 mM cysteine lowered the compressive stress of MBS gels at high water content range, increased T o , T p and T e of MBS slurries at intermediate water contents, and lowered the storage modulus of the protein-rich phase in thermoplastic MBS at its T g ( P
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
