Effects of repeated heat-moisture treatment (RHM) and continuous heat-moisture treatment (CHM) on structural, physicochemical, and digestibility properties of mung bean starch were investigated. Rupture and scallops appeared on the surface of starch granules and some polarization cross disappeared after CHM and RHM. Besides, CHM starch exhibited severe rupture than RHM with the same treatment time. Crystal type of CHM and RHM starch maintained A-type while crystallinity decreased first but then increased as treating time increased. Besides, the relative crystallinity, transition temperatures, ΔH, and slowly digestible starch and rapidly digestible starch content of RHM were significantly higher than CHM whereas solubility, swelling power, and pasting viscosities of RHM samples were lower than CHM under the same treating time. Overall, RHM measures have more advantages than CHM in the modification of the structural, physicochemical, and digestibility properties of starch.

中文翻译：

---

重复加热处理：绿豆淀粉的结构和物理化学修饰比连续方式更有效

研究了反复加湿处理（RHM）和连续加湿处理（CHM）对绿豆淀粉结构，理化和消化率的影响。CHM和RHM处理后，淀粉颗粒表面出现破裂和扇贝，两极分化消失。此外，在相同的处理时间下，CHM淀粉比RHM表现出严重的破裂。CHM和RHM淀粉的晶体类型保持A型，而结晶度则先降低，然后随处理时间的增加而增加。此外，相对结晶度，转变温度ΔH在相同的处理时间下，RHM的慢消化淀粉和快速消化淀粉含量均显着高于CHM，而RHM样品的溶解度，溶胀力和糊化粘度均低于CHM。总体而言，相对于CHM，RHM措施在改变淀粉的结构，物理化学和消化率方面具有更多优势。