Physicochemical properties and in vitro digestibility of mung-bean starches varying amylose contents under citric acid and hydrothermal treatments.

Abstract In this study, starches of three mung bean cultivars (Vigna radiata) having different amylose contents were isolated and modified using a combination of citric acid and heat-moisture treatment (CA-HMT) or a combination of citric acid and annealing treatment (CA-ANN). Physicochemical properties and in vitro digestibility of native and treated mung bean starches were investigated. Resistant starch (RS) contents of the high-amylose, medium-amylose and low-amylose starches treated with CA-ANN were 41.1%, 35.7% and 27.1%, respectively, being higher than those treated with CA-HMT or native starches in the same variety. The CA-ANN did not affect the morphology and crystallinity of the starches. However, the starches treated by the CA-HMT were partly gelatinized and had higher degree of relative crystallinity as compared to the native starches. The DP ¯ s, swelling power, and viscosity of the treated starches were significantly lower than those of the native starches. The high-amylose mung bean starch was greatly affected by the treatments rather than medium- or low-amylose mung bean starch.