4.7 Article

Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components

Journal

SCIENTIFIC REPORTS
Volume 6, Issue -, Pages -

Publisher

NATURE PUBLISHING GROUP
DOI: 10.1038/srep38996

Keywords

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Funding

  1. Sao Paulo Research Foundation (FAPESP, Brazil) [2014/16998-3, 2014/26433-3]
  2. National Council for Scientific and Technological Development (CNPq, Brazil) [401004/2014-7, 158545/2015-0]
  3. Cienciactiva
  4. Consejo Nacional de Ciencia, Tecnologia e Inovacion Tecnologica (CONCYTEC, Peru) [272-2015-FONDECYT]
  5. Coordination for the Improvement of Higher Education Personnel (CAPES, Brazil)
  6. Nucleo de Apoio a Pesquisa em Microscopia Eletronica Aplicada a Pesquisa Agropecuaria (NAP/MEPA-ESALQ/USP)

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The ultrasound technology was successfully used to improve the mass transfer processes on food. However, the study of this technology on the grain hydration and on its main components properties was still not appropriately described. This work studied the application of the ultrasound technology on the hydration process of mung beans (Vigna radiata). This grain showed sigmoidal hydration behavior with a specific water entrance pathway. The ultrasound reduced similar to 25% of the hydration process time. In addition, this technology caused acceleration of the seed germination - and some hypothesis for this enhancement were proposed. Moreover, it was demonstrated that the ultrasound did not change both structure and pasting properties of the bean starch. Finally, the flour rheological properties proved that the ultrasound increased its apparent viscosity, and as the starch was not modified, this alteration was attributed to the proteins. All these results are very desirable for industry since the ultrasound technology improves the hydration process without altering the starch properties, accelerates the germination process (that is important for the malting and sprouting process) and increases the flour apparent viscosity, which is desirable to produce bean-based products that need higher consistency.

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