Recent advances in the study of mung bean starch

摘要：

Mung bean grows widely in the world,and is the good source of mung bean starch,which contains higher content of amylose and has special gelling properties.Isolation methods,molecular structure (x-ray pattern) and important physiochemical properties of mung bean starch and influencing factors in recent studies were reviewed,which is helpful for the further and comprehensive use of mung bean starch.

关键词： Mung bean starch isolation X-ray pattern physiochemical properties.

作者: Han Chunran Yang Mingduo Ma Yongqiang

作者单位: College of Food Engineering,Harbin University of Commerce,Harbin,China,150076

会议类型: 国际会议

会议名称: 2010 International Conference of Environment Materials and Environment Management(2010年环境材料与环境管理国际学术会议 EMEM 2010)

会议地点: 哈尔滨

会议语种:英文

页码: 495-498

在线出版日期: 2010-07-24（万方平台首次上网日期，不代表论文的发表时间）