Strength, pliability, and hydrophobicity of mung bean starch straws: Orientation change caused by annealing time.

To achieve starch straws with high strength and large toughness, the effects of annealing time on structural and functional performances of mung bean starch straws were studied. The results revealed that with increasing annealing time from 0to 60 min, the ratios of 1047 cm^-1/1022 cm^-1 in Fourier transform infrared spectroscopy decreased from 1.37 to 1.20, and the relative crystallinities decreased from 12.09% to 11.01%. The relative crystallinity increased to 13.28% when annealing time increased to 120 min. The maximum bending force increased from 10.93 to 104.24 N, and modulus of elasticity enhanced from 0.93 to 62.68 N/mm when annealing time increased from 0 to 120 min. Starch straws annealed for 120 min had the lowest water absorption (94.61%), while starch straws annealed for 60 min had the highest water absorption (127.38%). This outcome not only lay a theoretical foundation for preparing biodegradable starch straws with excellent performance, but also apply for beverages, food container, food packaging films, and so on, strongly promoting starch industrial transformation and development.