Thermosonication Treatment Lowered Starch Digestibility
Researchers developed a new method to reduce the glycemic potential of mung beans through advanced processing.
Updated on Oct. 9, 2026 in Nutrition
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A study published on October 9, 2026, found that applying thermosonication and calcium chloride to mung beans effectively reduces starch digestibility. This innovative processing method modifies cell-wall structure and starch granules to lower the food's estimated glycemic index.
Why it matters
Conventional food processing often disrupts cell walls, making starch more accessible to digestive enzymes and increasing blood sugar spikes. This new technique provides a strategy to maintain better structural integrity in mung bean foods.
The treatment enhances alpha-amylase inhibition while increasing amylose content and resistant starch. It specifically decreases double-helical organization and relative crystallinity in the mung bean starch granules.
The details
The treatment increases non-methyl-esterified galacturonic acid, which strengthens cell-wall barrier properties and facilitates calcium accumulation. By promoting granule aggregation and V-type diffraction, the process limits the enzymatic access that typically occurs during standard cooking.
Timeline
October 9, 2026: The study detailing this processing method was published.
The Big Picture
The study marks a new advance in the development of low-glycemic starch-based food technologies, providing a clear path for future product formulation.
This research suggests a future where commercially available bean-based foods could have a smaller impact on blood glucose levels. Consumers may eventually see these processing techniques applied to create healthier, lower-glycemic dietary options.
The takeaway
This processing approach represents a significant shift in managing starch breakdown before it even reaches the digestive tract. Implementing such treatments could help food manufacturers create products that naturally support more stable blood sugar levels.
Further reading
For more information on the evolving science of food processing, visit our Nutrition section.
Source note: This article includes information reported by Nature.
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