AUTHOR=Tian Ge , Liu Shuang , Gao Shanshan , Liu Hang 

TITLE=Comparing the effects of hydrogen-infused and plasma-activated waters on the structure, physicochemical properties, and in vitro digestibility of mung bean starch under annealing treatment

JOURNAL=Frontiers in Nutrition

VOLUME=Volume 12 - 2025

YEAR=2025

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2025.1665336

DOI=10.3389/fnut.2025.1665336

ISSN=2296-861X

ABSTRACT=As far as we know, plasma-activated water (PAW) and hydrogen-infused water (HW) have been barely used in starch modification studies, especially bean starches. Therefore, the combined effect of annealing (ANN) and distilled water, HW, and PAW on the multi-structure, physicochemical properties, and in vitro digestibility of mung bean starch was investigated in this study. The scanning electron microscope results showed that the 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 did not change, but their relative crystallinity increased. 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 it decreased swelling power and viscosity. The total hydrolysis rate and rapidly digestible 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 the above properties was much more extensive, respectively, than that of the annealed sample with distilled water, and the PAnn had the highest value, which might be based on the acidic environment and reactive oxygen and nitrogen species. These results from 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.