Jul 2026· International Journal of Biological Macromolecules· Vol 376, pp.
153538
· 0 citations· 38 references
Medicine
Abstract
To circumvent the health risks associated with traditional alum in potato starch noodles, this study applied physical modification of potato starch gels through moisture regulation (10%-60%) combined with short-term retrogradation (12h). Results showed that the gel with 30% moisture content after retrogradation formed a uniform and dense honeycomb network, with tensile strain and stress reaching 640% and 130 kPa, respectively, representing increases of 39% and 271% compared to the untreated sample. XRD analysis indicated that the treatment increased gel crystallinity from 1.96% to 13.68%, raised the short-range order degree (R₁₀₄₇/₁₀₂₂) from 0.5040 to 0.5806, and significantly strengthened intermolecular hydrogen bonding. DSC results demonstrated that the gel achieved the highest gelatinization melting enthalpy (ΔH = 3.10 J·g-1), confirming a substantial enhancement in the thermal stability of its network structure. This study provides both theoretical and technical support for developing safe and high-quality potato starch-based food colloids.
Starch is widely used in many food applications. However, the poor dispersibility of native potato starch (PS) in water poses some challenges. In this study, PS was extruded at different feed moisture contents (20%, 30%, 40%, and 50%) using a twin‐screw extruder to improve the dispersibility and instant properties. T...
S. Nain, S. Mudgal, Gurmeet Singh· Starke (Weinheim)· 0 citations
The increasing environmental concerns associated with petroleum-based packaging materials have accelerated the development of biodegradable alternatives, with starch-based films emerging as promising candidates. This study investigates the influence of grape seed oil (5–15 wt.%) and storage time (up to 5 months) on the...
Elena-Emilia Sîrbu, Bianca-Ana-Maria Burdusel, M. Tănase et al.· Polymers· 0 citations
This study aimed to investigate the effects of microwave treatment on the functional, structural, thermal, and color properties of sweet potato starch to enhance its industrial applicability. Sweet potato starch was extracted using an alkali method and modified at microwave powers of 100, 300, 450, 600, and 900 W for...
S. S. Patil, Devayani M. Sabnis, Sunidhi V. Kulkarni et al.· Starke (Weinheim)· 0 citations
The incorporation of dietary fibers into sucrose-rich food systems represents a promising strategy for developing healthier reduced-sugar formulations; however, the structural interactions governing their functionality during thermal processing remain poorly understood. This study investigated the physicochemical, th...
Muna Al-Mawali, Maha Al-Khalili, A. Muhammad et al.· International Journal of Foo...· 0 citations
Granular cold-water-soluble starch (GCWS) offers a major advancement, combining cold-water solubility with retention of native-like granule structure and paste characteristics. Among the various preparation methods, suspending starch granules in alcohol containing a trace amount of alkalireferred to as alcoholic–alkal...
The utilization of protein-rich agricultural by-products offers a sustainable strategy for developing plant-based meat analogs. This study investigated the effects of cold-pressed hemp seed cake (HSC) incorporation at levels of 0–20% on the pasting, thermal–rheological, textural, and structural properties of high-moist...
Hyerim Jeon, Bon-Jae Gu· Gels· 0 citations
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