September 10, 2025Journal of the Science of Food and Agriculture

The structural, thermal, and nutritional characteristics of embedded corn starch after gelatinization and digestive enzyme treatment

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Heat-treated microspheres showed improved structural order, indicating incomplete gelatinization due to the alginate matrix.
Enzyme kinetics indicated higher maximum reaction velocity but decreased affinity for microspheres compared to native corn starch.
Digestion of microspheres retained higher crystallinity and structural integrity due to the protective effect of the alginate matrix after 120 minutes.
Alginate encapsulation significantly enhanced thermal properties and altered digestibility of starch, decreasing rapidly digestible starch content.

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Implication

This study demonstrates how gelatinization and enzyme treatment affect corn starch properties, indicating thermal stability and digestibility changes.

Cite This Study

Feng et al. (2025) studied this question.

synapsesocial.com/papers/68d413ee713b0b5dfea6189a https://doi.org/10.1002/jsfa.70165

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Implication

This study demonstrates how gelatinization and enzyme treatment affect corn starch properties, indicating thermal stability and digestibility changes.

The structural, thermal, and nutritional characteristics of embedded corn starch after gelatinization and digestive enzyme treatment

Key Points

Discussion

Implication

Cite This Study

The structural, thermal, and nutritional characteristics of embedded corn starch after gelatinization and digestive enzyme treatment

Key Points

Discussion

Implication

Cite This Study

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