• 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 N. Y. Park and Chae-Ryun Mun and Ok-Mi Kim and Y. J. Jeong},
  year={2006}
}
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… 
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