Muhammad Zafarullah, Ramzan Rabia, Ana Chen, Afzaal Muhammad, Abbas Adnan, Virk Muhammad Safiullah, Sun Wu, Zhang Guoqiang
College of Biological and Food Engineering, Anhui Polytechnic University, Wuhu 241000, China.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Foods. 2025 Jun 22;14(13):2185. doi: 10.3390/foods14132185.
Dual-physical modification is an eco-friendly and waste-free approach for enhancing the functionality of native starches compared with a single modification. In the present study, the individual and combined interrelating effects of hydrothermal (heat moisture (HM) with 15%, 20%, and 25% moisture) and non-thermal (ultrasonication (US) with 200, 400, and 600 power (W)) on the physical modification of (Chinese water chestnut (CWCS)) starch were studied. Furthermore, their effects on the morphology, FTIR, XRD, crystallinity, thermal, pasting, swelling power, solubility, rheological characteristics, and in vitro digestibility of native and modified starches were investigated. The results indicated a consistent B-type structure of CWCS, with a significant decrease in the crystallinity (22.32 ± 0.04-28.76 ± 0.02%), which was linked with ΔH (19.65 ± 0.01-12.18 ± 0.06 Jg) and amylose content (34.67 ± 0.07-40.73 ± 0.11%). The absorbance ratio 1048/1025 specified that the combination of HM-US compacted the short-range order degree up to 1.30 for HM25-US600-CWCS. The starch treated with HM, followed by the US, considerably amplified the setback, peak, and final viscosities compared with the HM-treated starch. The rheological analysis demonstrated that the fluidity of CWCS was enhanced (G' > G″, tan δ < 1) by the synergistic effect of HM and US, increasing the resistivity toward deformation during paste development. The dual-modified starch exhibited a slower glucose release rate with increasing moisture (25%) during HM and 600 W during the US, with higher RS contents of 45.83 ± 0.28% and 43.09 ± 0.12%, respectively. Dual-physical modification exhibited a significant aptitude for modifying native starches structurally and functionally as a substitute for product formulation with a low glycemic index.
与单一改性相比，双重物理改性是一种增强天然淀粉功能的环保且无废物的方法。在本研究中，研究了水热（含15%、20%和25%水分的湿热（HM））和非热（功率为200、400和600瓦（W）的超声处理（US））对荸荠（CWCS）淀粉物理改性的单独及联合相关效应。此外，还研究了它们对天然淀粉和改性淀粉的形态、傅里叶变换红外光谱（FTIR）、X射线衍射（XRD）、结晶度、热性能、糊化、膨胀力、溶解度、流变学特性以及体外消化率的影响。结果表明，荸荠淀粉具有一致的B型结构，结晶度显著降低（22.32±0.04 - 28.76±0.02%），这与焓变（ΔH，19.65±0.01 - 12.18±0.06焦/克）和直链淀粉含量（34.67±0.07 - 40.73±0.11%）有关。吸光度比1048/1025表明，对于HM25 - US600 - CWCS，HM - US组合将短程有序度压缩至1.30。与仅经HM处理的淀粉相比，先经HM处理再经US处理的淀粉显著提高了回生、峰值和最终粘度。流变学分析表明，HM和US的协同作用增强了荸荠淀粉的流动性（G' > G″，tan δ < 1），增加了糊化过程中对变形的抵抗力。双重改性淀粉在HM期间水分含量为25%且US期间功率为600瓦时，葡萄糖释放速率较慢，抗性淀粉（RS）含量分别较高，为45.83±0.28%和43.09±0.12%。双重物理改性在结构和功能上对天然淀粉具有显著的改性能力，可作为低升糖指数产品配方的替代品。
