Exploring the effects of thermal and non-thermal modification methods on morphological, functional, and pasting properties of mung bean starch

The present study aimed to investigate the effects of thermal and non-thermal modification techniques, namely heat moisture treatment (HMT), ultrasonication (US), HMT + US, and US+HMT, on the morphological, functional, and pasting properties of mung bean (MB) starch. The results showed that the amylose content of MB starch increased (about 29.8% higher) after the US and decreased (about 17% less) after HMT and dual modifications. The modification increased water absorption, with US-modified starch showing the greatest increase (50% more than native). However, modification decreased oil absorption capacity and light transmittance, except for HMT and HMT + US treatments. In addition, the modification of MB starch resulted in diminished swelling power and solubility compared to native starch. The pasting properties showed that native starch had highest peak viscosity of 5308 mPas, compared to the modified starches. The X-ray diffraction patterns and FTIR spectra did not revealed significant differences between modified and native starch. The morphological analysis showed that the modified starch granules had significant changes like holes and cracks on their surfaces. Therefore, it can be inferred that the physical modification of MB starch using HMT, US, HMT + US, and US+HMT significantly affected its different properties which can be useful in enhancing different food applications.