Varying amylose contents affect the structural and physicochemical characteristics of starch in mung bean

Mung bean starches are widely used for producing transparent, good-quality noodles in the food industry. This study isolated from eight mung varieties and investigated how amylose contents (19.1–32.9%) of beans affected structures, physicochemical properties, resistant starch (RS) fractions these starches. The were classified into three groups according to their content: low-amylose with <25% content (TN182, DXVN7, DX208 varieties), intermediate-amylose 25%-30% (DX14, KPS1, V123 high-amylose >30% (T135 DX044 varieties). negatively correlated average degree polymerization (DPn?) starch, whereas variety dictated chain length (CLn?), order, short-range molecular order starch. All found have an A-type crystalline structure a relative crystallinity 25.8–34.7%. higher exhibited peaks, final viscosities, setbacks than other RS fraction range 3.6–13.0%; DX14, T135, had (9.0%, 9.9%, 13.0%, respectively) varieties.Abbreviations: MB1, TN182 variety; MB2, DXVN7 MB3, MB4, DX14 MB5, KPS1 MB6, MB7, T135 MB8, variety.