Comparative Study on Physicochemical Properties of Potato Starch and Mung Bean Starch

Mung bean starch and potato starch are used widely in industrial production. This paper compares the Physical-chemical properties of these two kinds of starch, including the polarization cross,the granular size distribution,the transparency,the drainage rate,the solidification sedimentation capacity, the solubility and swelling power, the pasting properties. The result showed that the polarization cross of mung bean starch and potato starch are both obvious. The average grain diameter of potato starch is bigger than mung bean starch. Mung bean starch is the easier to retrograde than potato starch, its transparency is lower than potato starch and it has a better ability in gel forming than the other one. The freeze-thawing stability of potato starch is bad. The potato starch is easier soluble in water than mung bean starch. Mung bean starch is better in viscosity thermal stability than potato starch.