Impacts of backslopping fermentation on the hierarchical structure, physicochemical properties and digestibility of...

Backslopping fermentation (BF) is a traditional method that modulates the physicochemical properties and digestibility of starch. Our study investigated the impact of BF on mung bean starch (MBS). The results showed that BF reduced the particle size of MBS and facilitated the formation of surface pores in the starch granules. Furthermore, notable aggregation of the starch occurred after 6 days of fermentation. The relative crystallinity and R₁₀₄₇/₁₀₂₂ values of the fermented MBS initially decreased and then increased over time. Short-term BF significantly disrupted the semi-crystalline lamellae and double-helical structures of MBS, whereas long-term fermentation had the opposite effect. These structural changes resulted in decreased solubility and peak viscosity but increased final viscosity. MBS demonstrated strong slow digestibility after 6 days of fermentation. Overall, BF effectively modifies the structure and functionality of MBS, providing an environmentally friendly method for producing MBS with improved quality and potential health benefits.