Physical modification of cassava starch by alternating magnetic field treatment: Effects on fine structure, retrogradation and in vitro digestibility

文献类型： 外文期刊

第一作者： He, Rui

作者： He, Rui;Zhang, Jie;Fu, Naifang;He, Rui;Yang, Tao;He, Rui;Zhong, Geng;Du, Jinyu;Feng, Aiguo

作者机构：

关键词： Cassava starch; Magnetic field treatment; Fine structure; Retrogradation; In vitro digestibility

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 471 卷

页码：

收录情况： SCI

摘要： With the growing attention on green starch modification technologies, this study investigates the regulatory effects of alternating magnetic field treatment on the fine structure and functional properties of pregelatinized cassava starch at different treatment times (10 min, 30 min, 50 min).The results demonstrate that magnetic field treatment not only increased starch cracks and compactness but also promoted molecular chain breakage and reorganization, hydrogen bond formation, and starch recrystallization, thereby enhancing molecular order. Moreover, the treated starch exhibited improved solubility and swelling power, alongside a positive impact on the content of slowly digestible starch. A comprehensive analysis revealed that a treatment duration of 10 min yielded the most pronounced effects. This study provides fundamental data for magnetic field modification technology, highlighting the potential of alternating magnetic field treatment in food processing and functional food development.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序