• Pulsed and AC electric field (EF) applied to modify whole mung bean flour (WMBF). • The functional properties of WMBF treated by PEF and ACEF were examined. • PEF and ACEF improved antioxidant and digestive properties of WMBF. • PEF and ACEF contribute to the release of flavonoids and phenolics of WMBF. The overconsumption of refined foods endangers human health, while the use of whole grains encounters low digestion and a tough taste or so. To explore new technologies in making full use of whole grain, the effects of alternating current (ACEF) and pulsed electric field (PEF) on the structural, functional, antioxidant and digestive properties of whole mung bean flour (WMBF) were investigated. The ACEF significantly decreased the crystallinity of starch, decreased the β -sheets and increased the α -helices of protein, and promoted the rearrangement of starch and protein molecular chains, thus improving the water solubility index (WSI) and water holding capacity (WHC) of the WMBF ( p < 0.05). The PEF significantly reduced the crystallinity of starch, increased the proportion of disordered protein structure, and significantly improved the WSI, WHC, oil holding capacity (OHC), and swelling power of WMBF ( p <0.05). In comparison to PEF, the ACEF significantly enhanced the starch and protein digestibility of WMBF. Concurrently, the higher yield of total flavonoids and phenolics released from digesta positively affected DPPH, OH, and ABTS radical scavenging rates, as well as ferric ion reducing ability.
Ren et al. (Thu,) studied this question.