ORIGINAL RESEARCH article
Front. Nutr.
Sec. Food Chemistry
Volume 12 - 2025 | doi: 10.3389/fnut.2025.1665336
Comparing the effect of hydrogen-infused and plasma-activated waters on structure, physicochemical properties and in vitro digestibility of mung bean starch under annealing treatment
Provisionally accepted
- 1Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
- 2Shanxi Houji Laboratory, Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
- 3Hainan University, Haikou, China
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As far as we know, plasma-activated water (PAW) and hydrogen-infused water (HW) were barely used in starch modification study, especially bean starches. Therefore, the joint effect of annealing (ANN) and distilled water, HW, and PAW on multi-structures, physicochemical properties and in vitro digestibility of mung bean starch was studied in this manuscript. The SEM results identified surface of annealed samples was much rougher than that of native mung bean starch (NMBS). Compared to that of NMBS, the typical 'C' type X-ray diffraction pattern of different annealed starches had not been changed, but with higher relative crystallinity. The annealed sample with PAW (PAnn) had the highest relative crystallinity (34.9%). Meanwhile, ANN significantly increased the amylose content, gelatinization properties, and water absorption capacity of mung bean starch, while decreased swelling power and viscosity. The total hydrolysis rate and rapidly digestive starch content of mung bean starch significantly decreased after ANN, and the resistant starch level was markedly increased, with PAnn having the highest value (25.4%). The influence of ANN with HW and PAW on above properties was much more extent respectively than that of annealed sample with distilled water, and the PAnn had the highest, which might be based on the acidic environment and reactive oxygen and nitrogen species. These results in this research not only provided a novel strategy for improving the thermal stability and functionality of mung bean starch, but also extended the application of HW and PAW in starch modification.
Keywords: Mung bean starch, annealing, Plasma-activated water, Hydrogen-infused water, physicochemical properties, Digestibility
Received: 14 Jul 2025; Accepted: 08 Aug 2025.
Copyright: © 2025 Tian, Liu, Gao and Liu. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Hang Liu, Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan, China
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