Effect of flaxseed protein on pasting behavior, gelatinization properties and water distribution of mung bean starch

The effects of flaxseed protein (FP) on the pasting behavior, gelatinization properties, and water distribution of mung bean starch (MBS) were investigated. Results showed that increasing FP content elevated the viscosity, breakdown value, and pasting temperature of MBS/FP mixtures, while the gelatinization enthalpy exhibited a decreasing trend, indicating that proteins influenced the gelatinization process of starch granules. Additionally, the addition of FP reduced gel strength by 45-74 % and significantly altered water distribution, notably decreasing the proportion of free water. Critical molecular forces governing the MBS/FP mixtures included disulfide bonds, electrostatic interactions, and hydrogen bonds. Scanning electron microscopy (SEM) analysis demonstrated that the homogeneous porous network structure of MBS gels was progressively disrupted and the microstructure loosened as the FP concentration increased. Therefore, FP serves as a significant modifier for MBS, effectively regulating its pasting, gelatinization, and gelation properties, which could be leveraged to tailor MBS-based food textures.