Multiscale structure, physicochemical properties, and in vitro digestibility on complex of static magnetic field modified rice starch with quercetin

This study investigated the effects of static magnetic field-quercetin synergistic modification on the multiscale structure (morphological, crystalline, short-range, and long-range ordered structure), physicochemical properties, and in vitro digestibility of rice starch. The results demonstrated that the synergistic treatment significantly improved starch solubility while reducing swelling power and viscosity. SEM revealed enhanced surface porosity, fissures, and decreased particle size. XRD and FTIR analyses demonstrated improved crystallinity and short-range molecular ordering, leading to enhanced thermal stability. Molecular docking simulations revealed that quercetin bound to starch molecules through hydrogen bonding and hydrophobic interactions. The synergistic treatment significantly reduced in vitro digestibility while increasing resistant starch content. This study demonstrates an innovative starch modification strategy enabling development of functional starch products with tailored digestibility profiles, offering promising applications in low-glycemic-index food formulations.