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To investigate the effect of ultrasound assisted NaCl soaking on the structure and digestive characteristics of black beans, the scanning electron microscopy, infrared spectroscopy analysis, X-ray diffraction and other methods were used to analyze the mechanism of NaCl on the structure of black beans. And the thermal properties, water absorption, and swelling rate were used to clarify the changes in the properties of the black beans during the ripening process, and the in vitro digestive properties of starch were analyzed. The results showed that ultrasound-assisted NaCl soaking decreased the densification of black bean powder particles and made the gap between particles larger while reducing the damage to the starch crystallization region. With the increase of NaCl concentration, the swelling rate of black bean particles increased by 28%, 48%, and 56% compared to water soaking, and the hardness significantly decreased. The gelatinization degree increased to 40%, 43%, and 45%, and the hydrolysis rate of black bean starch decreased to 19.05%, 17.93%, and 17.48%, respectively. This indicated that sodium ions could inhibit starch digestion, the NaCl soaking treatment in this study would provide a theoretical basis for the development of low GI functional foods.

In order to improve the hydrophobicity of tapioca starch, and used it as a granular emulsifier to improve the emulsification properties of myofibrillar protein (MP). In this study, a hydrophobic modification of native tapioca starch (NTS) by octenyl succinate anhydride (OSA), which produced ocentyl succinic tapioca starch (OSTS) with different modification levels and degrees of substitution (DS), and the compound emulsions were prepared using OSTS and MP. The structural changes of the OSTS were analyzed by XRD, FT-IR, SEM, and PLM, and the emulsion index (EI), emulsifying activity index (EAI), emulsion stability index (ESI), Zeta-potential, particle size distribution, sulfhydryl content, and interface protein content of the emulsions were determined. The results showed that the hydrophobic groups were successfully introduced in the tapioca starch molecules, and the hydrophobic modification treatment had basically no effect on the crystal structure type of the tapioca starch particles. The EAI and ESI of the OSTS-MP compound emulsions improved significantly (P