Mung bean starch from sour liquid processing leads to better quality for starch noodles. The physicochemical properties of mung bean starch from two different techniques of processing were studied in this paper. It was shown that yield, protein, moisture, fat and amylose content of mung bean starch from sour liquid processing were higher than that from centrifugation, and light transmissivity was also better. The size of mung bean starch from sour liquid processing was as large as that from centrifugation; both of them had obvious concentric circles and polarization cross. Swelling powder and solubility of starch from centrifugation were higher than that from sour liquid processing. From 65 to 95 degrees C, the viscosity of mung bean starch from centrifugation increased gently, but starch from sour liquid processing increased sharply from 75 to 95 degrees C. At 75 degrees C, the viscosity of starch from sour liquid processing had an obvious inflection point. (c) 2006 Elsevier Ltd. All rights reserved.