Probiotic Functions and Structural Changes of Mung Bean Resistant Starch Before and After Digestion
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Abstract:
Resistant starches from mung bean before and after in vitro digestion were prepared and purified, and their probiotic functions and structural changes were studied. The results demonstrated that these resistant starches before and after digestion had more than 100 times proliferative effect on Bifidobacterium and Lactobacillus, as high as more than 106 times inhibitory impact on Escherichia coli and Clostridium perfringens, 10 times inhibitory effect on Enterococcus faecalis, and no obvious influence on Bacillus fusiformis. The total fermentation liquid acidities increased by more than 30% which demonstrated that these resistant starches before and after digestion could be used by intestinal probiotics. Compared with resistant starch, digested resistant starches had larger specific surface areas, and enlarged after in vitro anaerobic fermentation. The average degree of polymerization of resistant starch was half of the native starch, and both resistant and digested resistant starches sequentially reduced more than 30% after fermentation. Crystal form of resistant starches before and after in vitro digestion was type B. After fermentation, they all transformed to type A, and the degree of microcrystal, submicrocrystal and total crystallinity obviously decreased.
