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Red adzuki bean starch-water suspensions (1:3, w/v) are subjected to repeated and continuous annealing treatments at 55 C for 96 h. The changes in structural, physicochemical, and digestive properties of starch after both treatments are studied and compared. The results show that the repeated and continuous annealing increases the relative crystallinity of starch without influencing the morphological structure and crystalline patterns. Gelatinization temperatures and enthalpy increase; however starch solubility, swelling power, and viscosity decrease after both annealing treatments. FT-IR analysis shows that annealing treatments result in a reorganization of starch molecules and improve the crystalline perfection. Furthermore, the applied annealing treatments decrease the enzymatic susceptibility of starch and increase the percentage of slowly digestible and resistant starch present. Generally, the repeated annealing results in modified starch with good functionalities compared with continuous annealing. Therefore, repeated annealing can be recommended for producing of modified starch for industrial applications.

Despite sprouted grains have high nutritional and functional properties, their exploration in mung bean and application in traditional foods are limited. The effects of germination of mung bean for 12, 24, 36, 48, 60 and 72 h on compositional, physicochemical and functional properties of its flour were investigated. The effects of incorporation of germinated mung bean flour at different levels (0, 10, 20 and 30%) on noodles making properties of wheat flour were evaluated 0. The protein content increased while the amylose increased initially and then decreased with increase in germination time. Water absorption index, oil binding capacity and water retention capacity increased, while water soluble index initially increased and then decreased. The germinated mung bean flour became darker with increase in germination time. The protein bound to starch in noodlesed to increase in hardness, cohesiveness, gumminess, chewiness, resilience and cooking time of noodles. Additionally, the water absorption, cooking loss, adhesiveness and springiness of raw noodles and springiness, cohesiveness and chewiness of cooked noodles decreased with the addition of germinated flour.

Starch is isolated from kernel of acorn fruit (Quercus fabri) using different methods, including hot‐water soaking (HWS), alkaline washing (ALW), ultrasonic‐assisted ethanol soaking (UAES), and ultrasonic‐assisted hot‐water soaking (UAWS). Structural and physicochemical properties of starches isolated using these methods are investigated. The surface structure of acorn starch granules varies depending on the isolation method. However, a similar C‐type crystalline pattern is found for all the isolated starch samples. Acorn starches isolated using the ALW and UAES methods exhibit a greater degrees of crystallinity than those of starches isolated using the other methods. FT‐IR spectra analysis reveals that the chemical bonds in starch molecules are not affected during the isolation of acorn starch under different conditions. Moreover, starch isolated using the UAES method exhibits the greatest water solubility, swelling power, and light transmittance values, as well as the lowest tannin content. In addition, the lightest white color is found for starch isolated using the ALW method. Furthermore, the HWS and ALW methods result in acorn starch with greater enthalpy and gelatinization temperatures, whereas the UAES and UAWS isolation methods result in acorn starch with greater peak viscosity. The obtained results provide important knowledge about the differences in physicochemical properties of acorn starch isolated using different methods.

In order to investigate the varied effects of repeated annealing treatment (RANN) and continuous annealing treatment (CANN) on the structural, physicochemical, and digestibility properties of the sweet potato. The 75% starch‐water suspensions were prepared and incubated at 65 °C for 8 cycles and 96 hr. The results exhibited that RANN and CANN did not influence the starch granules and polarization cross obviously. The crystal type of RANN and CANN starches still maintained A‐type, while the relative crystallinity increased. The solubility, swelling power, peak viscosity and breakdown of RANN and CANN starches decreased, but the gelatinization transition temperatures, trough viscosity, final viscosity, setback, and pasting temperatures of starches increased after annealing treatments. Furthermore, RANN and CANN decreased the RS and RS + SDS contents with the increase of annealing cycles and time. The RANN was more effective in modification of the crystallinity, solubility, swelling power, pasting, gelatinization transition temperatures and enthalpy, and digestibility of starch before four times compared with the CANN ones. By and large, RANN may be a potential way for modification of structural, physicochemical and digestibility properties. Practical Application The described RANN and CANN starch provide new ideas for the study of modified starch. Furthermore, this study revealed the mechanism of annealing treatment and it was concluded that the repeated annealing treatment could provide a new potential way for the modification of starch.

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