Repeated and continuous dry heat treatments induce changes in physicochemical and digestive properties of mung bean starch

Abstract

Starch is a major carbohydrate component that naturally occurs in cereal and pulse grains in the form of partially crystallized granules (Roman et al., 2019). It is the main source of energy in the human diet and the most abundant plant polysaccharide. Mung bean (Vigna radiata L.) is a rich source of nutrients such as vitamins, minerals, lipids, and essential amino acids (Mubarak, 2005). Also, mung bean contains a high amount of starch (55%-58%, dry basis) with amylose content in the range from 37% to 42% (dry basis), which

Dry heating affects the multi-structures, physicochemical properties, and in vitro digestibility of blue highland barley starch

“…The weaker growth rings in modified samples might be attributed to the partial reorganizing of the amorphous region and the melting of crystals ( 17 ). Similar results had also been found on wheat, red adzuki bean, and mung bean starches in a range of studies ( 30 – 32 ).…”

Effects of continuous and repeated dry heat treatment on the technological properties of green banana (Musa paradisiaca) starch

“…It is an advantageous method as it alters the physicochemical properties of starch without destroying its granular structure (Liu et al, 2022;Sun et al, 2014). This method can be classified as continuous DHT when starch is subjected to uninterrupted heating and repeated DHT, which involves heating and cooling through multiple cycles (Liang et al, 2021;Liu et al, 2022).…”

“…Starches subjected to DHT can acquire interesting characteristics concerning gelatinization, thermal stability, solubility, and textures in various foods. In this regard, DHT is a simple and safe method that does not generate chemical residues or effluents, as no chemical reagents are used, thus having no environmental or toxic impacts and characterizing it as a green technology (Liang et al, 2021;Maniglia et al, 2020). The green banana starch is an unconventional alternative source with growing demand in the food industry due to its physicochemical and functional properties, including a higher amylose content compared to some conventional starch sources (Yashini et al, 2022).…”

Formation and properties of mung bean resistant starch nanoparticles

“…According to its sources, starch can be divided into cereal starch, potato starch and legumes starch. Legumes are important food crops in the world, at the same time, mung beans are one of the most important legumes with starch content of 55–58% (Liang et al ., 2020). The high amylose content of mung bean starch makes it susceptible to gelling, but modern food processing technologies such as high‐pressure homogenisation can be employed during complexation to produce non‐gelling starch (Oyeyinka et al ., 2021).…”