Study On The Processing And Properties Of Mung Bean Starch By Sour Liquid

This paper want to achieve mung bean producing modernization at the basis of the traditional sour liquid producing methods, in order to further improve the quality and yield of mung bean starch. Add AS1.9 Lactococcus Lactis subsp.cremoris (Orla—Jensen) schleife et.al to the grinded soya-bean milk and adjust different pH and bacterium liquid concentration to the best deposition condition. Then compared with the effect which is produced by the lactobacillus separated from sour liquid. The conclusion is that starch deposition effect is best when marinate mung bean 18 hours in 30 degree centigrade, soya-bean milk concentration is 8 °Bix, pH is 5.8~6.2 adjusted with hydrochloric acid, and the bacterium numbers in soya-bean milk is 1.58×10~8 CFU/mL. AS1.9 is better than the lactobacillus separated from sour liquid in the capability of producing bacteriums, producing acid and depositing starch. So we can do a conclusion that we can use AS1.9 to produce mung bean starch instead of the lactobacillus separated from sour liquid. In the course of starch deposition, AS1.9 can concentrate starch granule to deposit. Starch rate is higher when regulate pH, which can accelerate starch deposition velocity. Enzyme in sour liquid could agglomerate starch, but it also hydrolyzed a part of starch, so it reduced starch rate. Seeing from the starch deposition effect of the three, lactis AS1.9>pH> enzyme. Compared with the wet-milling mung bean starch, starch produced with sour liquid producing method showed small solubility in the water and the paste revealed excellent stability. With the temperature increasing, the boiled property and flexility of vermicelli got improved. The initial bond strength got raised.