Efficient production and multiscale characterization of amorphous granular potato starch by microwave-assisted ethanol treatment

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2026-05-01 Epub Date: 2026-04-25 DOI:10.1016/j.fochx.2026.103923

Seon-Min Oh, Seung-Hye Woo, Min Kyung Park, Joon-Young Jun, Yun-Sang Choi

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Abstract

Amorphous granular starch (AGS), characterized by loss of crystalline order while retaining granular morphology, exhibits altered hydration and digestibility compared to native starch; however, conventional production methods often rely on strong alkaline reagents. This study developed a green and rapid approach to prepare AGS from potato starch using microwave-assisted ethanol treatment (55–70% v/v). X-ray diffraction confirmed a pronounced loss of crystalline order, with relative crystallinity decreasing from 21.81% to 3.20%. Scanning electron microscopy revealed ethanol-dependent morphology, with deformation and agglomeration at lower ethanol concentrations and higher integrity at elevated levels. Rheological properties showed reduced shear-thinning behavior and increased viscosity, indicating a shift toward Newtonian flow. Rapid visco analyzer profiles demonstrated disappearance of typical pasting behavior. In vitro digestion indicated that rapidly digestible starch increased from 6.12% to 26.19%, accompanied by accelerated hydrolysis kinetics. Overall, microwave–ethanol treatment provides a clean-label and efficient approach for producing AGS with tunable properties.

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微波辅助乙醇处理马铃薯无定形颗粒淀粉的高效生产及多尺度表征

无定形颗粒淀粉（AGS）的特点是在保持颗粒形态的同时失去晶体秩序，与天然淀粉相比，其水化和消化性发生了变化；然而，传统的生产方法往往依赖于强碱性试剂。以马铃薯淀粉为原料，采用微波辅助乙醇（55 ~ 70% v/v）处理，建立了一种绿色快速制备AGS的方法。x射线衍射证实其晶体顺序明显丧失，相对结晶度从21.81%下降到3.20%。扫描电子显微镜显示乙醇依赖的形态，在较低的乙醇浓度下具有变形和团聚，在较高的乙醇浓度下具有较高的完整性。流变特性显示剪切变薄行为减少，粘度增加，表明向牛顿流动转变。快速粘度分析仪显示典型的黏附行为消失。体外消化试验表明，快速消化淀粉从6.12%增加到26.19%，同时水解动力学加快。总之，微波-乙醇处理为生产具有可调性质的AGS提供了一种清洁、高效的方法。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.