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

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

doi:10.1016/j.foodchem.2024.142650

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

Food Chem. 2024 Dec 24:471:142650. doi: 10.1016/j.foodchem.2024.142650. Online ahead of print.

Authors

Rui He¹, Jinyu Du², Aiguo Feng², Jie Zhang³, Geng Zhong⁴, Naifang Fu⁵, Tao Yang⁶

Affiliations

¹ Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China; School of Pharmacy, Hainan Medical University, Haikou 571199, China; College of Food Science and Engineering, Southwest University, Beibei, Chongqing 400000, China.
² College of Food Science and Engineering, Hainan University, Haikou, Hainan 570228, China.
³ Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China.
⁴ College of Food Science and Engineering, Southwest University, Beibei, Chongqing 400000, China.
⁵ Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, Haikou, Hainan 571101, China. Electronic address: naifang9@163.com.
⁶ School of Pharmacy, Hainan Medical University, Haikou 571199, China. Electronic address: taoyangfood@muhn.edu.cn.

PMID: 39788027
DOI: 10.1016/j.foodchem.2024.142650

Abstract

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.

Keywords: Cassava starch; Fine structure; In vitro digestibility; Magnetic field treatment; Retrogradation.