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

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dc.authoridGoksen, Gulden/0000-0002-5432-7936
dc.authoridDhull, Sanju Bala/0000-0002-5749-6241
dc.contributor.authorDhull, Sanju Bala
dc.contributor.authorTanwar, Meenu
dc.contributor.authorKhatkar, Sunil Kumar
dc.contributor.authorChandak, Ankita
dc.contributor.authorChawla, Prince
dc.contributor.authorGoksen, Gulden
dc.date.accessioned2025-03-17T12:27:13Z
dc.date.available2025-03-17T12:27:13Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractThe 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.
dc.identifier.doi10.1016/j.ifset.2024.103581
dc.identifier.issn2405-8440
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85183207480
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ifset.2024.103581
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2113
dc.identifier.volume10
dc.identifier.wosWOS:001175427200001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherCell Press
dc.relation.ispartofHeliyon
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectMung bean starch
dc.subjectHeat moisture treatment
dc.subjectUltrasonication
dc.subjectSolubility
dc.subjectPasting properties
dc.titleExploring the effects of thermal and non-thermal modification methods on morphological, functional, and pasting properties of mung bean starch
dc.typeArticle

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