This study was conducted to investigate the effects of pretreatments and soybean oil on the physicochemical properties of mung bean starch and the textural properties of gels. Dry heat and microwave heat treatments were used as pretreatments to enhance the textural and storage qualities of mung bean starch gels. Pretreatment and the addition of soybean oil increased the swelling power and solubility of starch; particularly, dry heat treatment significantly increased the solubility of starch. In the RVA test, microwave heat treatment increased pasting viscosity, whereas dry heat treatment reduced pasting viscosity over all temperature ranges. Both pretreatments increased the peak time and gelatinization temperature. Dry heat treatment significantly increased the hardness, gumminess, and chewiness of mung bean starch gels compared to microwave heat treatment, however, reduced cohesiveness and adhesiveness. The addition of soybean oil slightly increased the fracture strain. No significant difference was observed in the water-holding capacity due to pretreatment and oil addition. These results confirmed that the textural characteristics of the mung bean starch gel were affected by pre-heat treatment of the starches.

Abstract
서 론
재료 및 방법
    실험 재료
    건조가열(dry heat treatment, DHT)
    마이크로파 가열(microwave heat treatment, MHT)
    녹두 전분 겔 제조
    팽윤력과 용해도
    호화 특성
    색도
    조직감
    이수율
    통계 처리
결과 및 고찰
    팽윤력과 용해도
    호화특성
    색도
    전분 겔의 조직감
    이수율
요 약
References

• 이지현(한경국립대학교 식품생명화학공학부 식품생명공학전공) | Ji-Hyun Lee (School of Food Biotechnology & Chemical Engineering, Department of Food Science & Biotechnology, Hankyong National University, Ansung 17579, Korea)
• 손종연(한경국립대학교 식품생명화학공학부 식품생명공학전공, 한경국립대학교 글로벌 K푸드 연구센터) | Jong-Youn Son (School of Food Biotechnology & Chemical Engineering, Department of Food Science & Biotechnology, Hankyong National University, Ansung 17579, Korea, Global K-Food Research Center, Hankyong National University, Ansung 17579, Korea)
• 심재용(한경국립대학교 식품생명화학공학부 식품생명공학전공, 한경국립대학교 글로벌 K푸드 연구센터) | Jae-Yong Shim (School of Food Biotechnology & Chemical Engineering, Department of Food Science & Biotechnology, Hankyong National University, Ansung 17579, Korea, Global K-Food Research Center, Hankyong National University, Ansung 17579, Korea) Corresponding author