Effect of Controlled Hydrothermal Treatments on Mung Bean Starch Structure and Its Relationship with Digestibility

文献类型： 外文期刊

第一作者： Awais, Muhammad

作者： Awais, Muhammad;Ashraf, Jawad;Wang, Lili;Liu, Liya;Yang, Xiaoxue;Tong, Li-Tao;Zhou, Xianrong;Zhou, Sumei;Wang, Lili

作者机构：

关键词： mung bean; starch; gelatinization; glycemic index; structure

期刊名称：FOODS （ 影响因子：4.35； 五年影响因子：4.957 ）

ISSN：

年卷期： 2020 年 9 卷 5 期

页码：

收录情况： SCI

摘要： The changes in structure and digestion properties of mung bean starch due to hydrothermal treatment at various controlled temperatures were investigated. Results showed the increase in onset temperature (T-o) from 66.33 degrees C to 76.69 degrees C and decrease in enthalpies ( increment H-g and increment H-r) until the starch was completely gelatinized. The degree of molecular order (DMO) and degree of double helix (DDH) were significantly (p < 0.05) reduced from 1.35 to 1.01 and 1.38 to 0.98 respectively. X-ray diffraction (XRD) indicated the consecutive decrease in relative crystallinity (RC) while RVA analysis showed that peak and final viscosities were decreased significantly (p < 0.05). However, digestion kinetics indicated that degree of gelatinization increased the access of enzymes. As starch was partially gelatinized it yielded significantly lower glycemic index but no significant (p > 0.05) change in starch digestibility was observed after 70 degrees C. Hence, 70 degrees C can be considered as the critical hydrothermal treatment temperature in mung bean starch. Pearson's correlation analysis indicated that controlled hydrothermal treatment had negative effect on the DMO, DDH, RC and the granular damage increased vulnerability of mung bean starch to digestion. These findings gave insight into sequential changes in the structure and digestibility occurring during gelatinization process due to hydrothermal treatment. Controlled gelatinization in mung beans at 70 degrees C is useful and must be employed to produce the foods with lower starch digestibility.

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