ArticleFood chemistry: X2025
Effect of flaxseed protein on pasting behavior, gelatinization properties and water distribution of mung bean starch.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Effects of spirulina powder on the physicochemical and volatile properties of rice bahlls.Food chemistry: X · 2026Article
- Rheological, textural, and structural properties of heat-induced yam starch gels: Effects of high-amylose mung bean starch.Food chemistry: X · 2026Article
- High-Temperature Gelation and Structural Characterisation of Commercial Yellow Pea, Faba Bean, and Mungbean Protein-Starch Systems.Gels (Basel, Switzerland) · 2026Article
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Authors and funding
9 authors.
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Abstract
The effects of flaxseed protein (FP) on the pasting behavior, gelatinization properties, and water distribution of mung bean starch (MBS) were investigated. Results showed that increasing FP content elevated the viscosity, breakdown value, and pasting temperature of MBS/FP mixtures, while the gelatinization enthalpy exhibited a decreasing trend, indicating that proteins influenced the gelatinization process of starch granules. Additionally, the addition of FP reduced gel strength by 45-74 % and significantly altered water distribution, notably decreasing the proportion of free water. Critical molecular forces governing the MBS/FP mixtures included disulfide bonds, electrostatic interactions, and hydrogen bonds. Scanning electron microscopy (SEM) analysis demonstrated that the homogeneous porous network structure of MBS gels was progressively disrupted and the microstructure loosened as the FP concentration increased. Therefore, FP serves as a significant modifier for MBS, effectively regulating its pasting, gelatinization, and gelation properties, which could be leveraged to tailor MBS-based food textures.
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