Research on Physicochemical Properties and Structural Characterisation of Mung Bean Resistant Starch Prepared by Different Methods
The paper uses pressure heat cooling cycle(MRS-A),enzymatic hydrolysis(MRS-B),and ultrasound combined enzymatic hydrolysis(MRS-C)to prepare mung bean resistant starch,and conducts a detailed analysis of the differences in its physicochemical properties and structural characteristics.The results of particle size distribution,XRD,DSC,FTIR,and SEM that MRS-C forms B+C type crystals.Compared with MRS-A and MRS-B,MRS-C exhibited the higher resistant starch content,larger particle size,higher crystallinity,more ordered and stable double helix structure,higher thermal stability,and rougher surface morphology.Correlation analysis revealed that the resistant starch content of MRS-C was significantly positively correlative with the content of amylose,crystallinity,gelatinization enthalpy,and the R1047/1022 ratio,and positively correlative with the average particle size,but significantly negatively correlative with the content of amylopectin.This provides a theoretical basis for the development and application of mung bean resistant starch in functional foods.
Mung bean resistant starchAutoclaving-retrogradation cycleEnzymatic hydrolysisUltrasound combined with enzymatic hydrolysis
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维普
