2001 AACC Annual Meeting Charlotte, North Carolina October 14-18, 2001 Charlotte Convention Center

Physicochemical properties of mung bean starch extracted by different solutions (lactic fermentation solution, 0.1% NaOH, 0.2% Na(2)SO(3) and distilled water) were investigated. Results showed that the starch extracted by lactic fermentation solution had smaller average granule size, lower peak viscosity and final viscosity during pasting, broader range of gelatinization temperature, and lower enthalpy of gelatinization than starches extracted by other solutions. While the differences among starches extracted by NaOH, Na(2)SO(3) and H(2)O were less profound. Chain length distribution of starches, determined by high- performance size-exclusion chromatography (HPSEC), showed similar profile. Weight-average degrees of polymerization (DP(w)) of A, B1 and larger B chains (LB) had ranges of 13.4-13.7, 25.8-26.4, and 54.3-57.8, respectively. Proportion ratios of A/B1 and A/(B1+LB) for the starch extracted by lactic fermentation solution were 1.20 and 0.70, respectively, which were lower than those of the starch extracted by other solutions. The proportion ratios of A/B1 and A/(B1+LB) for the other starches had ranges of 1.33-1.44 and 0.83-0.91, respectively.