Effect of alternating magnetic field pretreatment on the molecular structure and physicochemical properties of maize starch

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2025-06-28 DOI:10.1016/j.ifset.2025.104103

Xiaoran Niu , Weilong Yan , Siling Zhang , Shuyuan Yang , Bingying Zhou , Jing Zhao , Zeyu Wu , Han Tao , Wencheng Zhang

{"title":"Effect of alternating magnetic field pretreatment on the molecular structure and physicochemical properties of maize starch","authors":"Xiaoran Niu , Weilong Yan , Siling Zhang , Shuyuan Yang , Bingying Zhou , Jing Zhao , Zeyu Wu , Han Tao , Wencheng Zhang","doi":"10.1016/j.ifset.2025.104103","DOIUrl":null,"url":null,"abstract":"<div><div>As a green technology for starch modification, magnetic fields have been garnering growing attention. This study was designed to investigate the effects of alternating magnetic fields (AMF) at various intensities (2–10 mT) on the molecular structure and physicochemical properties of maize starch. The results indicated that, in comparison to the untreated starch, the maize starch pretreated with AMF exhibited enhanced surface porosity, more pronounced surface depression, a decrease in amylose (AM) content (9.93 %–29.87 %), and a reduction in average particle size (3.77 %–8.74 %). Moreover, all samples maintained the typical A–type crystal structure, and a certain AMF intensity enhanced the relative crystallinity (RC) (5.59 %–22.86 %) and molecular orderliness of the starch. In addition, the treated starch exhibited higher thermal stability and lower viscosity and oil absorption properties. Comprehensive analysis indicated that the treatment effect was most significant when the magnetic field intensity was 8 mT. These findings highlight the potential of AMF in the development of low-oil, high-stability starch.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"104 ","pages":"Article 104103"},"PeriodicalIF":6.3000,"publicationDate":"2025-06-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1466856425001870","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}

引用次数: 0

Abstract

As a green technology for starch modification, magnetic fields have been garnering growing attention. This study was designed to investigate the effects of alternating magnetic fields (AMF) at various intensities (2–10 mT) on the molecular structure and physicochemical properties of maize starch. The results indicated that, in comparison to the untreated starch, the maize starch pretreated with AMF exhibited enhanced surface porosity, more pronounced surface depression, a decrease in amylose (AM) content (9.93 %–29.87 %), and a reduction in average particle size (3.77 %–8.74 %). Moreover, all samples maintained the typical A–type crystal structure, and a certain AMF intensity enhanced the relative crystallinity (RC) (5.59 %–22.86 %) and molecular orderliness of the starch. In addition, the treated starch exhibited higher thermal stability and lower viscosity and oil absorption properties. Comprehensive analysis indicated that the treatment effect was most significant when the magnetic field intensity was 8 mT. These findings highlight the potential of AMF in the development of low-oil, high-stability starch.

Abstract Image

查看原文本刊更多论文

交变磁场预处理对玉米淀粉分子结构和理化性质的影响

磁场作为一种绿色的淀粉改性技术，越来越受到人们的关注。研究了不同强度（2 ~ 10 mT）交变磁场（AMF）对玉米淀粉分子结构和理化性质的影响。结果表明，与未处理的玉米淀粉相比，经AMF预处理的玉米淀粉表面孔隙度增大，表面凹陷更明显，直链淀粉（AM）含量降低（9.93% ~ 29.87%），平均粒径降低（3.77% ~ 8.74%）。所有样品均保持典型的a型晶体结构，一定的AMF强度增强了淀粉的相对结晶度（RC）（5.59% ~ 22.86%）和分子有序度。此外，处理后的淀粉具有较高的热稳定性和较低的粘度和吸油性能。综合分析表明，当磁场强度为8 mT时，AMF的处理效果最为显著。这些研究结果突出了AMF在开发低油、高稳定性淀粉方面的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.