Repeated Heat-Moisture Treatment: a more EffectiveWay for Structural and Physicochemical Modification of Mung Bean Starch Compared with Continuous Way
Effects of repeated heat-moisture treatment (RHM) and continuous heat-moisture treatment (CHM) on structural, physicochemical, and digestibility properties of mung bean starch were investigated. Rupture and scallops appeared on the surface of starch granules and some polarization cross disappeared after CHM and RHM. Besides, CHM starch exhibited severe rupture than RHM with the same treatment time. Crystal type of CHM and RHM starch maintained A-type while crystallinity decreased first but then increased as treating time increased. Besides, the relative crystallinity, transition temperatures, ΔH, and slowly digestible starch and rapidly digestible starch content of RHM were significantly higher than CHM whereas solubility, swelling power, and pasting viscosities of RHM samples were lower than CHM under the same treating time. Overall, RHM measures have more advantages than CHM in the modification of the structural, physicochemical, and digestibility properties of starch.
KeywordsHeat-moisture Mung bean starch Modification Physicochemical property
This study was financially supported by the Premium Funding Project for Academic Human Resources Development in Beijing Union University (BPHR2017CZ04) and the Technology Planning Project of Yangling Agricultural Hi-Tech Industries Demonstration Zone (2018NY-24).
Compliance with Ethical Standards
Conflict of Interest
The authors declare that they have no conflict of interest.
- Cummings, J. H., Beatty, E. R., Kingman, S. M., Bingham, S. A., & Englyst, H. N. (1996). Digestion and physiological properties of resistant starch in the human large bowel. British Journal of Nutrition, 75, 733-747.Google Scholar
- Englyst, H. N., Kingman, S. M., & Cummings, J. H. (1992). Classification and measurement of nutritionally important starch fractions. European Journal of Nutrition, 46, 33–50.Google Scholar
- Gong, B., Xu, M. J., Li, B., Wu, H., Liu, Y., Zhang, G. Q., Ouyang S. H, & Li, W. H. (2017). Repeated heat-moisture treatment exhibits superiorities in modification of structural, physicochemical and digestibility properties of red adzuki bean starch compared to continuous heat-moisture way. Food Research International, 102, 776–784.Google Scholar
- Leach, H. W., McCowen, L. D., & Schoch, T. J. (1959). Structure of the starch granule. Swelling and solubility patterns of various patterns of various starches. Cereal Chemistry, 36, 534–544.Google Scholar
- Xu. J., Zhou, C. W., Wang, R. Z., Yang, L., Du, S. S., Wang, F. P., Ruan, H., & He, G. Q. (2012). Lipase-coupling esterification of starch with octenyl succinic anhydride. Carbohydrate Polymers, 87, 2137-2144.Google Scholar