Effects of static magnetic field treatment on the digestive, structural and physicochemical characteristics of germinated corn starch

Xin Jiang; Fangzhu Zheng; Jiankun Yu; Pengwen Lv; He Ban; Huimin Liu; Dan Cai; Lin Xiu; Jingsheng Liu

doi:10.1016/j.foodchem.2024.142670

Effects of static magnetic field treatment on the digestive, structural and physicochemical characteristics of germinated corn starch

Food Chem. 2024 Dec 28:470:142670. doi: 10.1016/j.foodchem.2024.142670. Online ahead of print.

Authors

Xin Jiang¹, Fangzhu Zheng¹, Jiankun Yu¹, Pengwen Lv¹, He Ban¹, Huimin Liu¹, Dan Cai², Lin Xiu³, Jingsheng Liu⁴

Affiliations

¹ College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China.
² College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China. Electronic address: dan1980623@163.com.
³ College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China. Electronic address: jluxiulin1979@sina.com.
⁴ College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China. Electronic address: liujingsheng@jlau.edu.cn.

PMID: 39733621
DOI: 10.1016/j.foodchem.2024.142670

Abstract

Static magnetic field (SMF), an innovative and eco-friendly technology, has attracted widespread attention in the field of modified starch physicochemical properties. This study aimed to investigate the effects of SMF treatment on the structural and digestive properties of germinated corn (GC) starch. In vitro digestibility examination of GC starch revealed that SMF treatment (30 mT, 2 h) led to a 12.76 % reduction in the rapidly digestible starch (RDS), while slowly digestible starch (SDS) and resistant starch (RS) increased by 45.57 % and 15.78 %, respectively. Additionally, SMF treatment endowed GC starch with higher crystallinity and improved short-range order. Furthermore, the physicochemical property analysis indicated that SMF treatment decreased the swelling power, solubility, and oil absorption of GC starch by 31.62 %, 51.19 %, and 25.92 %, respectively. These findings support the development of low-glycemic index (GI) foods and demonstrate a potential to modify GC starch structure and reduce starch digestibility through a green pathway.

Keywords: Digestibility; Germinated corn; Microstructure; Physicochemical properties; Starch; Static magnetic field.