您好，欢迎访问中国热带农业科学院 机构知识库！
中国热带农业科学院机构知识库

全部

  • 全部
  • 标题
  • 学者
  • 机构
  • 关键词

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

作者： He, Rui 1 ; Du, Jinyu 4 ; Feng, Aiguo 4 ; Zhang, Jie 1 ; Zhong, Geng 3 ; Fu, Naifang 1 ; Yang, Tao 2 ;

作者机构： 1.Chinese Acad Trop Agr Sci, Trop Crops Genet Resources Inst, Haikou 571101, Hainan, Peoples R China

2.Hainan Med Univ, Sch Pharm, Haikou 571199, Peoples R China

3.Southwest Univ, Coll Food Sci & Engn, Chongqing 400000, Peoples R China

4.Hainan Univ, Coll Food Sci & Engn, Haikou 570228, Hainan, Peoples R China

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.

  • 相关文献
作者其他论文 更多>>
置顶
购物车
反馈

© 京ICP备09089781号-29 主办单位：中国热带农业科学院

学术资源： 中国农业科学院 农业专业知识服务系统 农科联盟资源共建共享平台 中国农业科技文献与信息服务平台 中国农业期刊集成服务平台