The effects of repeated heat-moisture treatment (RHMT) and continuous heat-moisture treatment (
CHMT) on structural, physicochemical and digestibility properties of red adzuki bean
starch have been investigated and compared. The results showed that the
starch granules had many
rupture and scallops and some of the polarization cross disappeared after
CHMT and RHMT. The crystal type of
CHMT and RHMT starches changed from C-type to A-type. The pasting temperatures and gelatinization transition temperatures of
CHMT and RHMT starches increased, while the pasting viscosities (peak, trough, breakdown, final and setback viscosity), solubility and swelling power of
CHMT and RHMT starches decreased compare to native
starch. The RDS and SDS contents of
starch samples were higher than native
starch, which indicate that the digestibility was improved by
CHMT and RHMT. On the whole, the RHMT measures have more advantages in the changes of
starch structural, physicochemical and digestibility properties compared to
CHMT ones.