Starch characteristics of cowpea and mungbean cultivars grown in Korea

다국어 초록 (Multilingual Abstract)

<P><B>Abstract</B></P> <P>Physicochemical properties of starches from 5 different Korean cultivars of cowpea and mungbean were examined. Starch granules had elliptical to spherical granules. Volume median diameter of granules ranged from 17.0 μm to 48.6 μm, with a significantly larger median granule diameter in cowpea starches than mungbean starches. Apparent amylose content ranged from 35.7% to 38.5%. Among cowpea starches, <I>Seowon</I> had a higher molecular weight and longer amylopectin average chain length than other cultivars. Between mungbean starches, <I>Sohyun</I> had a lower amylose molecular weight but a longer amylopectin average chain length than <I>Dahyun</I>. The relative crystallinity and gelatinization enthalpy of cowpea starches were greater than those of mungbean starches. <I>Okdang</I> had higher peak and final viscosities than other cowpea starches, whereas two mungbean varieties showed similar values for pasting parameters. <I>Seowon</I> in the cowpea starches and <I>Sohyun</I> in mungbean starches had higher gel hardness than other cultivars.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Molecular and crystalline structural properties of Korean cowpea and mungbean starches were investigated. </LI> <LI> Significant differences in physicochemical properties were observed among the cultivars. </LI> <LI> Cowpea starches had higher crystallinity than mungbean starches. </LI> <LI> <I>Seowon</I> starch had higher amylose content and branch chain length of amylopectin. </LI> </UL> </P>