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

• Main Authors: Muhammad Awais, Jawad Ashraf, Lili Wang, Liya Liu, Xiaoxue Yang, Li-Tao Tong, Xianrong Zhou, Sumei Zhou
• Format: Article
• Language: English
• Published: MDPI AG 2020-05-01
• Series: Foods
• Subjects: mung bean; starch; gelatinization; glycemic index; structure
• Online Access: https://www.mdpi.com/2304-8158/9/5/664

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 °C to 76.69 °C and decrease in enthalpies (∆H_g and ∆H<i>_r</i>) until the starch was completely gelatinized. The degree of molecular order (DMO) and degree of double helix (DDH) were significantly (<i>p</i> < 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 (<i>p</i> < 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 (<i>p</i> > 0.05) change in starch digestibility was observed after 70 °C. Hence, 70 °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 °C is useful and must be employed to produce the foods with lower starch digestibility.