Effects of Structural Changes in Cross-Linked Mung Bean Starch on Freeze-Thaw Properties and In Vitro Digestibility.

This study aims to evaluate the effects of structural changes in cross-linked mung bean starch (CLMB) on freeze-thaw stability and in vitro digestibility and explore its potential to prevent starch retrogradation and its applicability as a resistant starch (RS)- enhanced food ingredient. Mung beans of different varieties (Eohul, Geumsung, and Sohyeon) were cross-linked using an STMP:STPP ratio of 9:1. The structure and thermal properties of CLMB and its digestibility, as well as the textural properties of 10% CLMB gels and their freeze-thaw stability, were evaluated.