Characterization of acid hydrolysis based nano-converted mung bean (Vigna radiata L.) starch for morphological, rheological and thermal properties

Mung bean starch nanocrystals (SNC) were fabricated using acid hydrolysis. The resulting nanocrystals were studied for their morphological, thermal, and rheological properties. Irregular or round-shaped nano-scale crystals with average hydrodynamic diameter of 179 nm obtained after acid hydrolysis. The mung bean SNC revealed a CB-type crystalline pattern with enhanced crystallinity as studied by X-ray diffraction (XRD). Lower negative zeta potential was obtained for mung bean SNC as compared to its native starch. Thermal peaks disappeared for nanocrystals, which indicated an increased thermal instability of mung bean SNC. A shear-thinning behavior, even at high concentrations of SNC in the suspension was noticed. The elastic behavior was observed at all studied concentrations and it was independent of the frequency change. •Round or irregular shaped mung bean SNC were obtained from acid hydrolysis.•Thermal stability decreased after nano conversion.•Shear-thinning behavior exhibited by SNC suspensions (12%,15% and 20% (w/v)).•Nano conversion of native starch granules effectively reduced the setback viscosity.