Abstract
ABSTRACTMung bean starch slurries (75% moisture) were respectively treated by repeated annealing (RANN) at 50°C for eight repetitions (every repetition was treated for 12 h) and continuous annealing (CANN) at the same temperature for 24, 48, 72 and 96 h. After RANN and CANN modifications, variations in the physicochemical properties, structures as well as digestive characteristics of mung bean starch were investigated. Scanning electron microscopy observed the grooves on the surfaces of starch granules became deeper after RANN and CANN modifications, and the cracks in the granule centers were monitored by light microscopy. However, there was no distinct change detected by confocal laser scanning microscopy. RANN and CANN modifications increased the crystallinity and degree of crystalline order, but the crystalline patterns were not changed. Under the same annealing time, RANN samples presented higher crystallinity, gelatinization temperature, enthalpy, peak time, pasting temperature, resistant starch (RS), slowly digestible starch (SDS) and SDS+RS values, but lower solubility, swelling power, peak viscosity, breakdown and rapidly digestible starch (RDS) values than CANN samples. Therefore, RANN could exert conspicuous impacts compared to CANN, which illustrates the annealing impact on starch modification and it could be applied in food processing as an innovative approach.
Highlights
Mung beans are widely planted in many countries because it has been regarded as the inexpensive and nutritious food source
Confocal laser scanning microscopy (CLSM) The CLSM of mung bean starch samples was conducted in a procedure described by Gong et al (2017).[12]
These differences largely depended on the strengthened granular structures of starch and reinforced intra-molecular bonding compared to continuous annealing (CANN) samples
Summary
Mung beans are widely planted in many countries because it has been regarded as the inexpensive and nutritious food source. The reduced retrogradation and increased thermal stability after annealing treatment are satisfactory properties of frozen and canned food.[6] In addition, annealing-treated starch has been widely utilized as an ingredient in noodle manufacturing since its texture was improved (chewiness, tensile strength, and adhesiveness) due to higher shear and heat stability and lower amylose leaching and swelling power.[22] annealing could elevate the RS content, so annealed starch is used to elevate the dietary fiber content or applied as a fat mimetic.[6]. The study aimed to investigate the influence on structural, physicochemical and digestibility properties of the mung bean starch after repeated versus continuous annealing and the difference between RANN and CANN. This could provide a creative insight for the physical denaturation of starch in food and non-food applications
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