Effect of exogenous GABA combined with ultrasound treatment on the physicochemical and functional properties of sprouted mung bean starch

Abstract

SummaryStarch is the major nutrient fraction in mung beans, wherein any physicochemical change in them while in germination as pre‐processing tactics influences their properties and hence application broadness. This study aimed to investigate the effect of ultrasonic synergistic exogenous GABA (γ‐aminobutyric acid) treatment on to the physicochemical and functional properties of mung bean starch during germination. At 96 h of germination, the total starch content was decreased to 21.18% and the amylose and resistant starch contents were 48.29% and 64.39% respectively. The particle size, colour, and water‐holding capacity of germinated mung bean starch were reduced significantly. As the increase in germination time continued, solubility, swelling and transparency increased and then decreased. The estimation of glycaemic index shows a minimum value of 22.52 at 12 h of germination. Combined treatment germination decreased the total starch content and increased the amylose and resistant starch content. The physicochemical properties of mung bean starch were significantly altered. Germination by ultrasound and exogenous GABA (γ‐aminobutyric acid) treatment modifies the functional properties of mung bean starch and provides a theoretical basis for its application in food.