Effects of xanthan and konjac gums on pasting, rheology, microstructure, crystallinity and in vitro digestibility of mung bean resistant starch.

The effects of different concentrations of xanthan and konjac gums on the pasting, rheological properties, microstructure, crystallinity, and digestibility of mung bean resistant starch (MRS) were investigated. Based on the results of pasting properties, the adjunction of gums increased the peak, breakdown, and final viscosities of resistant starch. Compared with resistant starch, the addition of gum significantly increased the K value and dynamic moduli (G', G") of MRS with increasing gum concentration. This finding indicates that the mixtures had higher viscoelasticity. Mixtures with xanthan gum of MRS had larger starch particle compared with MRS, as revealed by SEM. All starches showed B and V-type crystallinity with high crystallinity. MRS had the highest summation of resistant starch (RS) and slowly digestible starch (SDS) of 71.89%. MRS had the lowest hydrolysis rate, which obviously decreased from 71.89% to 57.71% with increasing konjac gum from 0 to 0.30%.