Rheology of Mung Bean Starch Treated by High Hydrostatic Pressure

Mung bean starch water suspension (20%, w/w) was subjected to high pressure at 120, 240, 360, 480, and 600 MPa for 30 min, and the rheological properties were investigated by a rheometer. The storage modulus and loss modulus increased with the increased pressure. The HHP-treated mung bean starch were weak gels; their rigidity and viscoelasticity increased with the increased pressure. Pressurized mung bean starch gels were pseudoplastic non-Newtonian fluids and displayed shear thinning. The rheogram fitted the power-law model adequately. The mung bean starch gels were thixotropic. The hysteresis loop area of mung bean starch gel treated by 480 MPa was the highest.