Sugar Content in Seeds and Physicochemical Properties of Starch from Various Varieties of Mung Bean

Abstract

Sugar contains and properties of starch in mung bean seeds could affect on quality of products produced from mung bean. In this study, 3 native varieties including Chainat 36, Chainat 72 and Chainat 84-1 and 2 mutant varieties by radiation including CNMB 06-01-20-14 and CNMB 06-02-20-5 were analysis sugar and starch. Sugar contains analysis by Gas chromatography flame ionization. it was found that there were different amount in erythritol, arabinose, ribitol, fructose, galactose, mannitol, sorbitol, glucose, myo-inositol, sucrose, trehalose, raffinose and stachyose among varieties. Sucrose was the most abundant of sugar in mung bean seed. It was also found that Chainat 84-1 contained the highest amount of sucrose (10,522.99 ug/g) followed by CNMB 06-01-20-14 (7,243.84 ug/g), CNMB 06-02-20-5 (6,654.68 ug/g), Chainat 72 (5,830.44 ug/g) and Chainat 36 (5,074.51 ug/g), respectively. Physicochemical properties of mung bean starch found that Starch from Chainat 84-1 indicated high swelling power (16.81%) was no significant different with CNMB 06-02-20-5 (16.32%) and CNMB 06-01- 20-14 (16.29%). Viscosity of mung bean starch showed that peak time and pasting temperature was significant different. The highest peak viscosity was found in starch from CNMB 06-01-20-14 at 514.27 RVU and showed setback at 93.08 RVU. Starch from Chainat 36 showed the highest value of setback at 106.55 RVU, indicating retrogradation and syneresis. Therefore, mutant mung bean by radiation affect to decrease of some sugar in mung bean seeds compared to the natives. But, there was no influence of radiation on physicochemical properties of starch