Work

Enhanced Starch-Hydrocolloid Synergism Through Critical Melting and Freeze-Thawing: Mechanism of Structural Weakening and Chain Reassociation

Year: 2026

Type: article

Abstract: The study aimed to enhance the interchain entanglement between tapioca starch (TS) and hydrocolloids by partially weakening starch structure and promoting chain reassociation, using critical melting combined with freeze-thawing treatment (CMFT). Compared to simple blends (SBL), CMFT induced partial structural disruption and facilitated soluble starch release, likely promoting chain entanglement with hydrocolloids to form large reorganized clusters with a rough granular surface. The observed structural and functional changes support this interpretation. CMFT reduced relative crystallinity from 25.88% (TS) to ~20%, while preserving granular integrity, and increased gelatinization temperatures by ~3 °C. The CMFT-prepared composite showed significantly improved pasting properties, with PV and FV rising from 2526.50 and 2087.00 (TS) to ~2700 and ~2400 mPa·s, respectively. CMFT transformed the weak, elongated TS paste into a cohesive, structurally integrated network with ~3-fold higher gel hardness and substantially reduced digestibility (RS content increased from 43.3% to approximately 60%). The study provides an effective strategy to enhance TS-hydrocolloid interaction by partially weakening starch structure and chain reassociation for designing starch-based ingredients with tailored functional properties.

Source: Foods

DOI: 10.3390/foods15142523