• 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}
}

• Young-Ah Gu, Se-Young Jang, +3 authors Y. 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 of Hydrolysis time of mung bean showed that the optimum time was 60 and 90 min and there fore the optimum time was set at 60 min. These result showed that the best hydrolysis conditions of mung bean were the treatment at for 60 min using a mixture of 0.08%(w/w) -amylase and 0.12% (w/w) pretense, with the sugar level shown at , reducing sugar at 2,022.13 mg% and crude protein at 7,666.17 mg%.