Effects of Structural Changes in Cross-Linked Mung Bean Starch on Freeze–Thaw Properties and In Vitro Digestibility
This study aims to evaluate the effects of structural changes in cross-linked mung bean starch (CLMB) on freeze–thaw stability and in vitro digestibility and explore its potential to prevent starch retrogradation and its applicability as a resistant starch (RS)- enhanced food ingredient. Mung beans...
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MDPI AG
2025-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/4/689 |
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| author | Altantungalag Agvaandorj Yuanzao Li Junhee No |
| author_facet | Altantungalag Agvaandorj Yuanzao Li Junhee No |
| author_sort | Altantungalag Agvaandorj |
| collection | DOAJ |
| description | This study aims to evaluate the effects of structural changes in cross-linked mung bean starch (CLMB) on freeze–thaw stability and in vitro digestibility and explore its potential to prevent starch retrogradation and its applicability as a resistant starch (RS)- enhanced food ingredient. Mung beans of different varieties (Eohul, Geumsung, and Sohyeon) were cross-linked using an STMP:STPP ratio of 9:1. The structure and thermal properties of CLMB and its digestibility, as well as the textural properties of 10% CLMB gels and their freeze–thaw stability, were evaluated. As a result of the study, CLMB maintained an A-type crystalline structure, but structural changes due to the introduction of phosphate groups were observed during FT-IR analysis. Compared to natural mung bean starch (MBS), the swelling power and solubility decreased, and the gelatinization temperature range increased. Additionally, the cross-linking treatment increased the resistant starch (RS) content. In the case of the gel with 10% CLMB added, the freezing–thawing experiment results show a significant reduction in syneresis and it was confirmed that high stability was maintained even through repeated processes. Our results suggest that CLMB is a functional ingredient with potential applications in the development of food products offering extended shelf lives and tailored nutritional benefits. |
| format | Article |
| id | doaj-art-c8014c9fbfd44bc591b3477b008d5469 |
| institution | DOAJ |
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| language | English |
| publishDate | 2025-02-01 |
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| series | Foods |
| spelling | doaj-art-c8014c9fbfd44bc591b3477b008d54692025-08-20T02:44:35ZengMDPI AGFoods2304-81582025-02-0114468910.3390/foods14040689Effects of Structural Changes in Cross-Linked Mung Bean Starch on Freeze–Thaw Properties and In Vitro DigestibilityAltantungalag Agvaandorj0Yuanzao Li1Junhee No2Department of Food Science and Nutrition, Kyungpook National University, Daegu 41566, Republic of KoreaDepartment of Food Science and Nutrition, Kyungpook National University, Daegu 41566, Republic of KoreaDepartment of Food Science and Nutrition, Kyungpook National University, Daegu 41566, Republic of KoreaThis study aims to evaluate the effects of structural changes in cross-linked mung bean starch (CLMB) on freeze–thaw stability and in vitro digestibility and explore its potential to prevent starch retrogradation and its applicability as a resistant starch (RS)- enhanced food ingredient. Mung beans of different varieties (Eohul, Geumsung, and Sohyeon) were cross-linked using an STMP:STPP ratio of 9:1. The structure and thermal properties of CLMB and its digestibility, as well as the textural properties of 10% CLMB gels and their freeze–thaw stability, were evaluated. As a result of the study, CLMB maintained an A-type crystalline structure, but structural changes due to the introduction of phosphate groups were observed during FT-IR analysis. Compared to natural mung bean starch (MBS), the swelling power and solubility decreased, and the gelatinization temperature range increased. Additionally, the cross-linking treatment increased the resistant starch (RS) content. In the case of the gel with 10% CLMB added, the freezing–thawing experiment results show a significant reduction in syneresis and it was confirmed that high stability was maintained even through repeated processes. Our results suggest that CLMB is a functional ingredient with potential applications in the development of food products offering extended shelf lives and tailored nutritional benefits.https://www.mdpi.com/2304-8158/14/4/689mung bean starchcross-linked starchresistant starchRS4in vitro digestibilityfreeze–thaw stability |
| spellingShingle | Altantungalag Agvaandorj Yuanzao Li Junhee No Effects of Structural Changes in Cross-Linked Mung Bean Starch on Freeze–Thaw Properties and In Vitro Digestibility Foods mung bean starch cross-linked starch resistant starch RS4 in vitro digestibility freeze–thaw stability |
| title | Effects of Structural Changes in Cross-Linked Mung Bean Starch on Freeze–Thaw Properties and In Vitro Digestibility |
| title_full | Effects of Structural Changes in Cross-Linked Mung Bean Starch on Freeze–Thaw Properties and In Vitro Digestibility |
| title_fullStr | Effects of Structural Changes in Cross-Linked Mung Bean Starch on Freeze–Thaw Properties and In Vitro Digestibility |
| title_full_unstemmed | Effects of Structural Changes in Cross-Linked Mung Bean Starch on Freeze–Thaw Properties and In Vitro Digestibility |
| title_short | Effects of Structural Changes in Cross-Linked Mung Bean Starch on Freeze–Thaw Properties and In Vitro Digestibility |
| title_sort | effects of structural changes in cross linked mung bean starch on freeze thaw properties and in vitro digestibility |
| topic | mung bean starch cross-linked starch resistant starch RS4 in vitro digestibility freeze–thaw stability |
| url | https://www.mdpi.com/2304-8158/14/4/689 |
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