The Physicochemical Properties and Structure of Mung Bean Starch Fermented by <i>Lactobacillus plantarum</i>
Understanding the relationship between gel formation and the hierarchical structure of mung bean starch fermented by <i>Lactobacillus plantarum</i> has potential value for its green modification and quality improvement. The variations in characteristics, including gelation characteristic...
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| Format: | Article |
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MDPI AG
2024-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/21/3409 |
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| author | Zhen Huang Yisi Li Tian Guo Li Xu Jieyao Yuan Zuyin Li Cuiping Yi |
| author_facet | Zhen Huang Yisi Li Tian Guo Li Xu Jieyao Yuan Zuyin Li Cuiping Yi |
| author_sort | Zhen Huang |
| collection | DOAJ |
| description | Understanding the relationship between gel formation and the hierarchical structure of mung bean starch fermented by <i>Lactobacillus plantarum</i> has potential value for its green modification and quality improvement. The variations in characteristics, including gelation characteristics, starch chain, and the molecular order degree of mung bean starch fermented by different <i>L. plantarum</i>, were compared. The results show that in the gelation process, starch began to disintegrate at 65 °C, indicating a critical temperature for structural changes. Compared with the control group, although the effects of different <i>L. plantarum sources</i> on mung bean starch varied, notable improvements were observed in water absorption across all groups of fermented starch, along with reduced free water-soluble substances and enhanced anti-expansion ability. This led to the easier formation of gels with higher viscosity, primarily attributed to decreased crystallinity, increased short-chain amylopectin tendency, an elevated amylose content, and enhanced short-range order when microorganisms acted on the crystallization zone. In conclusion, although <i>L. plantarum</i> came from different sources, its action mode on mung bean starch was similar, which could enhance the gel structure. |
| format | Article |
| id | doaj-art-99b5cc71965d4a26876cf18c1cb95c18 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-99b5cc71965d4a26876cf18c1cb95c182025-08-20T02:14:16ZengMDPI AGFoods2304-81582024-10-011321340910.3390/foods13213409The Physicochemical Properties and Structure of Mung Bean Starch Fermented by <i>Lactobacillus plantarum</i>Zhen Huang0Yisi Li1Tian Guo2Li Xu3Jieyao Yuan4Zuyin Li5Cuiping Yi6College of Social Development and Management, Hunan Women’s University, Changsha 410004, ChinaSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, ChinaSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, ChinaSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, ChinaSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, ChinaCollege of Social Development and Management, Hunan Women’s University, Changsha 410004, ChinaSchool of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, ChinaUnderstanding the relationship between gel formation and the hierarchical structure of mung bean starch fermented by <i>Lactobacillus plantarum</i> has potential value for its green modification and quality improvement. The variations in characteristics, including gelation characteristics, starch chain, and the molecular order degree of mung bean starch fermented by different <i>L. plantarum</i>, were compared. The results show that in the gelation process, starch began to disintegrate at 65 °C, indicating a critical temperature for structural changes. Compared with the control group, although the effects of different <i>L. plantarum sources</i> on mung bean starch varied, notable improvements were observed in water absorption across all groups of fermented starch, along with reduced free water-soluble substances and enhanced anti-expansion ability. This led to the easier formation of gels with higher viscosity, primarily attributed to decreased crystallinity, increased short-chain amylopectin tendency, an elevated amylose content, and enhanced short-range order when microorganisms acted on the crystallization zone. In conclusion, although <i>L. plantarum</i> came from different sources, its action mode on mung bean starch was similar, which could enhance the gel structure.https://www.mdpi.com/2304-8158/13/21/3409fermentation<i>Lactobacillus plantarum</i>mung bean starchphysicochemical propertiesstructure |
| spellingShingle | Zhen Huang Yisi Li Tian Guo Li Xu Jieyao Yuan Zuyin Li Cuiping Yi The Physicochemical Properties and Structure of Mung Bean Starch Fermented by <i>Lactobacillus plantarum</i> Foods fermentation <i>Lactobacillus plantarum</i> mung bean starch physicochemical properties structure |
| title | The Physicochemical Properties and Structure of Mung Bean Starch Fermented by <i>Lactobacillus plantarum</i> |
| title_full | The Physicochemical Properties and Structure of Mung Bean Starch Fermented by <i>Lactobacillus plantarum</i> |
| title_fullStr | The Physicochemical Properties and Structure of Mung Bean Starch Fermented by <i>Lactobacillus plantarum</i> |
| title_full_unstemmed | The Physicochemical Properties and Structure of Mung Bean Starch Fermented by <i>Lactobacillus plantarum</i> |
| title_short | The Physicochemical Properties and Structure of Mung Bean Starch Fermented by <i>Lactobacillus plantarum</i> |
| title_sort | physicochemical properties and structure of mung bean starch fermented by i lactobacillus plantarum i |
| topic | fermentation <i>Lactobacillus plantarum</i> mung bean starch physicochemical properties structure |
| url | https://www.mdpi.com/2304-8158/13/21/3409 |
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