Unveiling the multiscale structural dynamics and retrogradation behavior of potato starch via integrated enzymatic hydrolysis enhanced by microwave

This research investigated the physicochemical properties and retrogradation behaviors of mashed potato (MP) after treatment with microwave-assisted enzymatic hydrolysis (BHMW). The changes in starch's multi-scale structure and the underlying mechanisms were also elucidated. The introduction of microwave significantly enhanced the hydrolysis efficiency of potato starch and reduced amylose content, thereby decreasing both the storage modulus and loss modulus. Texture profile analysis indicated that the anti-retrogradation ability of MP improved by 5 % of BHMW, compared to the traditional water bath enzymatic hydrolysis (BHWB). During simulated reheating, Fourier-transform infrared spectroscopy, X-ray diffraction, particle size distribution analysis, and scanning electron microscopy revealed that the starch structure was more susceptible to disruption under microwave reheating conditions. Furthermore, enzymatic hydrolysis induced further degradation of starch's crystalline structure. In the retrogradation process, MP treated with BHWB exhibited a 2.17 % increase in crystallinity, a significant change corroborated by variations in retrogradation enthalpy measured via differential scanning calorimetry.