title: Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components.
abstract: 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 ~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.
authors.affiliation: Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, 13418900, Brazil.
authors.forename: Alberto Claudio
authors.initials: AC
authors.lastname: Miano
authors.affiliation: Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, 13418900, Brazil.
authors.forename: Jessica da Costa
authors.initials: JDC
authors.lastname: Pereira
authors.affiliation: Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, 13418900, Brazil.
authors.forename: Nanci
authors.initials: N
authors.lastname: Castanha
authors.affiliation: Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, 13418900, Brazil.
authors.forename: Manoel Divino da Matta
authors.initials: MDDM
authors.lastname: Júnior
authors.affiliation: Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, 13418900, Brazil.
authors.forename: Pedro Esteves Duarte
authors.initials: PED
authors.lastname: Augusto
mesh_terms: D018525:Germination; D012639:Seeds / Q000378:metabolism*; D000069453:Ultrasonic Waves; D000070658:Vigna / Q000254:growth & development*