Modulation of potato starch gelatinization, rheological properties, and mechanical properties: the role of potato soluble dietary fiber with different molecular weights. - 2025
Modulation of potato starch gelatinization, rheological properties, and mechanical properties: the role of potato soluble dietary fiber with different molecular weights.
[en] This study investigated the effect of the molecular weight (Mw) of potato soluble dietary fiber (PSDF) on potato starch (PS) gelatinization. Crude PSDF delayed gelatinization, and significantly improved the viscoelasticity and structure orderliness of the gel. However, PSDFs of different Mws had different effects on these physicochemical properties of PS. High-Mw PSDF (PSDF-H) mainly adhered to the surface of the starch granules, limiting their bursting and reducing their size, thereby decreasing starch viscosity and reducing its storage modulus and loss modulus. By contract, low-Mw PSDF (PSDF-L) significantly increased the gel's storage modulus and loss modulus, resulting in a more uniform and dense gel and enhancing compressive resistance by 35.7 %. Moreover, PSDF-L increased the lamellar thickness of starch granules and inhibited starch hydration, thereby increasing gelatinization onset temperature from 61.6 to 64.1 °C, whereas PSDF-H had no significant effect (from 61.6 to 61.8 °C). Therefore, PSDF-L was more effective than PSDF-H in delaying gelatinization. Furthermore, large amplitude oscillatory shear analysis indicated that the PSDF-L/PS gel possessed superior gel strength. These findings promote the high-value utilization of PSDF and elucidate how starch gelatinization and dietary fiber regulate the starch gelatinization and gel properties.
Disciplines :
Chemistry
Author, co-author :
Zhang, Zhenzhen ; Université de Liège - ULiège > Gembloux Agro-Bio Tech > Doct. scienc. agron. ing. biol.
Liu, Qiannan; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology, Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China. Electronic address: liuqiannan@caas.cn
Zhao, Ruixuan; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology, Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
Li, Jingyao ; Université de Liège - ULiège > TERRA Research Centre ; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology, Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China
Hu, Honghai; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Integrated Laboratory of Potato Staple Food Processing Technology, Key Laboratory of Agricultural Product Processing and Storage, Ministry of Agriculture and Rural Affairs, Beijing 100193, PR China. Electronic address: huhonghai@caas.cn
Richel, Aurore ; Université de Liège - ULiège > TERRA Research Centre > Chemistry for Sustainable Food and Environmental Systems (CSFES)
Language :
English
Title :
Modulation of potato starch gelatinization, rheological properties, and mechanical properties: the role of potato soluble dietary fiber with different molecular weights.
Publication date :
28 August 2025
Journal title :
International Journal of Biological Macromolecules
ISSN :
0141-8130
eISSN :
1879-0003
Publisher :
Elsevier, Netherlands
Volume :
323
Pages :
147211
Peer reviewed :
Peer Reviewed verified by ORBi
Development Goals :
9. Industry, innovation and infrastructure 12. Responsible consumption and production
Earmarked Fund for China Agriculture Research System
Funding text :
This work was supported by the National Key Research and Development
Program of China (2024YFF1105603-5); Central Public-interest
Scientific Institution Basal Research Fund (S2023JBKY-04) and the
earmarked fund for China Agriculture Research System (CARS-09-P27).
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