In the ever-evolving landscape of agricultural technology, a groundbreaking study led by Ge Tian of the Shanxi Institute for Functional Food at Shanxi Agricultural University has unveiled a novel approach to modifying mung bean starch, with potential implications for the energy sector. The research, published in *Frontiers in Nutrition* (translated as “Frontiers in Food Science” in English), explores the combined effects of annealing and innovative water treatments on the structure, physicochemical properties, and digestibility of mung bean starch.
Annealing, a process that involves heating and cooling starch in the presence of water, has long been used to alter starch properties. However, Tian and his team took this a step further by incorporating hydrogen-infused water (HW) and plasma-activated water (PAW) into the annealing process. “We wanted to see if these novel water treatments could enhance the properties of mung bean starch beyond what’s achievable with traditional annealing methods,” Tian explained.
The results were promising. The study found that annealing with PAW significantly increased the relative crystallinity of mung bean starch, making it more stable and potentially more useful in industrial applications. “The annealed sample with PAW had the highest relative crystallinity, which suggests it could be more resistant to high temperatures and mechanical stress,” Tian noted.
Moreover, the research demonstrated that annealing with both HW and PAW improved the starch’s thermal stability and functionality, with PAW-treated starch showing the most significant enhancements. This could have substantial implications for the energy sector, where starch is often used as a feedstock for biofuel production. “If we can make starch more resistant to high temperatures, we can potentially improve the efficiency of biofuel production processes,” Tian suggested.
The study also found that annealing with PAW increased the resistant starch content of mung bean starch, which could have health benefits. Resistant starch is not digested in the small intestine but is fermented in the large intestine, promoting the growth of beneficial gut bacteria. “This could open up new possibilities for using mung bean starch in functional foods designed to improve gut health,” Tian said.
The research not only provides a novel strategy for improving the thermal stability and functionality of mung bean starch but also extends the application of HW and PAW in starch modification. As the world seeks sustainable and efficient solutions for energy production and food processing, this study offers a glimpse into the potential of innovative water treatments in these fields. “We hope our findings will inspire further research into the use of HW and PAW in agricultural and industrial processes,” Tian concluded.
In the dynamic world of agritech, this study serves as a reminder that even the most familiar crops, like mung beans, still hold untapped potential. With continued research and innovation, we may yet unlock new ways to harness this potential for the benefit of society and the environment.