Work

Curdlan modulates potato starch gelatinization and gelation: Mechanisms of interaction, structural enhancement, and texture improvement in hydrogel foods

Year: 2025

Type: article

Abstract: To address the poor processability and undesirable texture of low-concentration potato starch (PS) gels, we hypothesized that curdlan (CD) modulates these limitations through competitive water absorption and intermolecular interactions. This study systematically investigated PS/CD blend systems (5 wt%, ratios 100:0–70:30) using rapid visco analysis (RVA), differential scanning calorimetry (DSC), rheology, small-angle X-ray scattering (SAXS), low-field nuclear magnetic resonance (LF-NMR), and texture profiling. During heating, CD competed with PS for water, delaying gelatinization ( T c ↑4.02 ± 0.63 °C), reducing viscosity (peak viscosity ↓31.3% at 95:5), and lowering gelatinization enthalpy (Δ H ↓37.8%) by restricting amorphous hydration and facilitating crystalline domain disintegration. CD simultaneously attenuated shear-thinning behavior ( n ↑38%), enhancing processability. During cooling, CD accelerated network formation via hydrophobic associations and hydrogen bonding, increasing gel elasticity ( G ′ ↑336% at 25 °C and 70:30) and fractal dimension ( D ↑4.3%). Optimal CD addition (95:5) yielded a denser dual-network structure with 50% smaller pores and superior textural properties (hardness ↑21%, chewiness ↑83%). However, excessive CD (>20%) inhibited network integrity due to increased molecular spacing. These findings demonstrate CD’s dual role in inhibiting gelatinization yet accelerating gelation, providing a practical strategy to tailor the processability and texture of high-quality PS-based foods. • Curdlan delays potato starch gelatinization and improves thermal stability • Curdlan reduces shear-thinning, enhancing potato starch processability • Kinetic analysis shows curdlan accelerates potato starch gel network formation • Curdlan creates denser, more elastic gels via H-bonding & hydrophobic interactions • Optimal 5% curdlan maximizes gel texture (hardness, cohesiveness) & pore uniformity

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2025.112033