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Starch was isolated from mungbean (Vigna radiata L. Wilczek) seeds and its chemical and physicochemical properties were determined. The starch had 33.19% of amylose and an A-type X-ray diffraction pattern (major reflections at 2θ=15, 17 and 23°). The amylograph patterns of 5 and 8% mungbean starch pastes highly depended on concentration. Differential scanning calorimetry showed endotherms at 59-69-75°C (To, Tp, Tc) and enthalpy of 6.11 J/g. The rheological parameters G′ (storage modulus), G″ (loss modulus) and G* (complex modulus) were higher at 10% than at 5 % concentration, but tan δ (G″/G′) was almost the same. Gel permeation chromatography of acid resistant residues showed peaks with degrees of polymerization (DP) of 25 and 17 before and after treatment with isoamylase, respectively.
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Ohwada et al. (2003) studied this question.
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