Open access
Sep 2026
Microwave Modulation of β-Amylase Kinetics and Structure to Suppress Starch Retrogradation in Mashed Potatoes.
Starch retrogradation critically limits the quality and shelf life of potato starch-based foods. This study investigated the mechanism of microwave (MW) irradiation on β-amylase and further verified the synergistic anti-retrogradation effect of MW-modified β-amylase on mashed potato starch, revealing that enzymatic act...
Jin-Chun Peng, Kai Huang, Meng-Ting Huang et al.
· Journal of Food Science · 0 citations