ArticleGels (Basel, Switzerland)2022
Physicochemical, Pasting, and Thermal Properties of Native Corn Starch-Mung Bean Protein Isolate Composites.
Article in Gels (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
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Who cites it
24 citing papers in PubMed.
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- Nutritional Composition and Acceptability of Egg Powder-Fortified Tom Brown Among School-Aged Children in the Wa Municipality.Food science & nutrition · 2025Article
- Optimising White Wheat Bread Fortification with Vitamin DFoods (Basel, Switzerland) · 2025Article
- Impact of Pea Protein Isolate Enrichment on the Nutritional, Functional, and Glycemic Properties of Tarhana.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Mung bean protein enhances the expansion of corn starch during twin-screw extrusion.Journal of food science · 2024Article
- Effect of Freezing Temperature on the Thermal, Rheological, and Gelatinization Properties of Freeze-Thaw-Dehydrated Potato Powder.Gels (Basel, Switzerland) · 2024Article
- Effects of Four Highland Barley Proteins on the Pasting Properties and Short-Term Retrogradation of Highland Barley Starch.Molecules (Basel, Switzerland) · 2024Article
- Thermal Properties and Dynamic Rheological Characterization ofGels (Basel, Switzerland) · 2024Article
- Water phase distribution and its dependence on internal structure in soaking maize kernels: a study using low-field nuclear magnetic resonance and X-ray micro-computed tomography.Frontiers in plant science · 2024Article
- Current Innovations in the Development of Functional Gummy Candies.Foods (Basel, Switzerland) · 2023Review
- Characterization and Evaluation of Heat-Moisture-Modified Black and Red Rice Starch: Physicochemical, Microstructural, and Functional Properties.Foods (Basel, Switzerland) · 2023Article
- Compositional profiling and sensory analysis of cauliflower by-products-enriched muffins.Food science & nutrition · 2023Article
- Biochar and Nitrogen Fertilizer Change the Quality of Waxy and Non-Waxy Broomcorn Millet (Foods (Basel, Switzerland) · 2023Article
- Moderate Reduction in Nitrogen Fertilizer Results in Improved Rice Quality by Affecting Starch Properties without Causing Yield Loss.Foods (Basel, Switzerland) · 2023Article
- Influence of Persian Gum and Almond Gum on the Physicochemical Properties of Wheat Starch.Gels (Basel, Switzerland) · 2023Article
- Changes Induced by Heat Moisture Treatment in Wheat Flour and Pasta Rheological, Physical and Starch Digestibility Properties.Gels (Basel, Switzerland) · 2023Article
- Formation, Structural Characterization, and Functional Properties of Corn Starch/Zeaxanthin Composites.Foods (Basel, Switzerland) · 2023Article
- Physicochemical and Sensory Properties of Vegan Gummy Candies Enriched with High-Fiber Jaban Watermelon Exocarp Powder.Foods (Basel, Switzerland) · 2023Article
- Preparation and Characterization of Gelatin-Agarose and Gelatin-Starch Blends Using Alkaline Solvent.International journal of molecular sciences · 2023Article
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Authors and funding
3 authors.
Funding
Abstract
Starch is widely used in food and non-food industries because of its unique characteristics. However, native starch shows some weaknesses that restrict its applications. Recently, some studies have demonstrated the benefits of using protein to overcome these limitations. Therefore, the aim of the present study was to investigate the effect of mung bean protein isolate (MBPI) (2%, 4%, 6%, and 8%) on the physicochemical, pasting, and thermal properties of native corn starch (NCS), as a novel starch-protein composite. Higher swelling power (SP), water absorbance capacity (WAC), and solubility values of NCS were observed with increasing MBPI concentration. Additionally, by the addition of MBPI, the rapid visco analyzer (RVA) showed a reduction in pasting temperature (77.98 to 76.53 °C), final viscosity (5762 to 4875 cP), and setback (3063 to 2400 cP), while the peak viscosity (4691 to 5648 cP) and breakdown (1992 to 3173 cP) increased. The thermal properties of NCS/MBPI gels investigated by differential scanning calorimetry (DSC) showed higher onset, peak, and conclusion temperatures (69.69 to 72.21 °C, 73.45 to 76.72 °C, and 77.75 to 82.26 °C, respectively), but lower gelatinization enthalpy (10.85 to 8.79 J/g) by increasing MBPI concentration. Fourier transform infrared spectroscopy (FT-IR) indicated that the addition of MBPI decreased the amount of hydrogen bonds within starch. Furthermore, after three cycles of freeze-thaw shocks, the syneresis of NCS-MBPI composites decreased from 38.18 to 22.01%. These results indicated that the MBPI could improve the physicochemical properties of NCS, especially its syneresis and retrogradation characteristics.
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