The present study aimed to investigate the effects of thermal and non-thermal modification techniques, namely heat moisture treatment (HMT), ultrasonication (US), HMT + US, and US+HMT, on the morphological, functional, and pasting properties of mung bean (MB) starch. The results showed that the amylose content of MB starch increased (about 29.8% higher) after the US and decreased (about 17% less) after HMT and dual modifications. The modification increased water absorption, with US-modified starch showing the greatest increase (50% more than native). However, modification decreased oil absorption capacity and light transmittance, except for HMT and HMT + US treatments. In addition, the modification of MB starch resulted in diminished swelling power and solubility compared to native starch. The pasting properties showed that native starch had highest peak viscosity of 5308 mPas, compared to the modified starches. The X-ray diffraction patterns and FTIR spectra did not revealed significant differences between modified and native starch. The morphological analysis showed that the modified starch granules had significant changes like holes and cracks on their surfaces. Therefore, it can be inferred that the physical modification of MB starch using HMT, US, HMT + US, and US+HMT significantly affected its different properties which can be useful in enhancing different food applications.

本研究旨在探讨热改性技术和非热改性技术，即热湿处理（HMT）、超声波处理（US）、HMT+US和US+HMT对绿豆形态、功能和糊化特性的影响。豆 (MB) 淀粉。结果表明， MB淀粉的直链淀粉含量在US后增加（约高29.8%），在HMT和双重修饰后降低（约减少17%）。改性增加了吸水性，其中美国变性淀粉的增加幅度最大（比天然淀粉多 50%）。然而，除HMT和HMT+US处理外，改性降低了吸油能力和透光率。此外，与天然淀粉相比，MB淀粉的改性导致溶胀力和溶解度降低。糊化特性表明，与变性淀粉相比，天然淀粉具有 5308 mPas 的最高峰值粘度。X 射线衍射图和FTIR光谱没有显示改性淀粉和天然淀粉之间存在显着差异。形貌分析表明变性淀粉颗粒表面出现了明显的孔洞、裂纹等变化。因此，可以推断，使用HMT、US、HMT+US和US+HMT对MB淀粉进行物理改性显着影响其不同特性，可用于增强不同的食品应用。