LAUSR

In this study, starches of three mung bean cultivars (Vigna radiata) having different amylose contents were isolated and modified using a combination of citric acid and heat-moisture treatment (CA-HMT) or a combination of citric acid and annealing treatment (CA-ANN). Physicochemical properties and in vitro digestibility of native and treated mung bean starches were investigated. Resistant starch (RS) contents of the high-amylose, medium-amylose and low-amylose starches treated with CA-ANN were 41.1%, 35.7% and 27.1%, respectively, being higher than those treated with CA-HMT or native starches in the same variety. The CA-ANN did not affect the morphology and crystallinity of the starches. However, the starches treated by the CA-HMT were partly gelatinized and had higher degree of relative crystallinity as compared to the native starches. The DP¯s, swelling power, and viscosity of the treated starches were significantly lower than those of the native starches. The high-amylose mung bean starch was greatly affected by the treatments rather than medium- or low-amylose mung bean starch.