Corpus ID: 83207543

Property Changes of Mung Bean Depending on Hydrolysis Conditions

@inproceedings{Gu2006PropertyCO,
  title={Property Changes of Mung Bean Depending on Hydrolysis Conditions},
  author={Young-Ah Gu and Se-Young Jang and Nan-Young Park and Chae-Ryun Mun and Ok-Mi Kim and Yong-jin Jeong},
  year={2006}
}
  • Young-Ah Gu, Se-Young Jang, +3 authors Yong-jin Jeong
  • Published 2006
  • Chemistry
  • The properties of mung bean were investigated depending on hydrolysis condition. The results showed that enzyme treatments (-amylase and protease each at 0.1% (w/w)) by varying hydrolysis temperature showed better properties than non-pretense treatment (control group). The treatment with 0.08% -amylase was best for optimum hydrolysis of mung bean starch The treatment using a mixture of 0.08% (w/w) -amylase and 0.12% (w/w) protease was best for optimum hydrolysis of meg bean protein. The effects… CONTINUE READING
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