RT info:eu-repo/semantics/article
T1 Molecular basis of changes in pasting and rheological properties of starches physically modified by microwave radiation
A1 Mauro, Raúl Ricardo
A1 Li, Zhihang
A1 Blennow, Andreas
A1 Vicente Fernández, Ainhoa
A1 Ronda Balbás, María Felicidad
K1 Microwave-assisted hydrothermal treatment
K1 Starch fine structure
K1 Pasting properties
K1 Viscoelastic properties
K1 3101 Agroquímica
AB This study investigates the effects of controlled microwave treatment (100 ◦C, 25% moisture, 30 min) on themolecular and rheological properties of pure starches (normal and waxy maize, normal and waxy rice, wheat,potato and tapioca). Structural changes were assessed through high-performance anion exchange chromatog-raphy with pulsed amperometric detection (HPAEC/PAD) to resolve amylopectin chain-length distributions, andsize-exclusion chromatography with multi-angle light scattering, differential refractive index, and viscometricmulti-detection (SEC/MALS-dRI-Visco) to determine amylose and amylopectin molecular parameters for bothdebranched and whole molecules. The impact of these changes on the pasting properties of starches and theviscoelasticity of their gels was established. Microwave treatment induced source-specific responses. Waxystarches showed increases in very short amylopectin chains and molecular degradation, with minimal rheologicalimpact due to their low viscometric profile. Potato starch experienced the most pronounced rheological modi-fications despite minimal molecular degradation, suggesting supramolecular reorganisation, supported by anincrease in amylopectin intrinsic viscosity. Wheat and tapioca starches exhibited moderate structural changesand enhanced gel stability, attributed to an increase of fractions comparable in size to long amylopectin chains.Rice starches displayed similar pasting and rheological responses, having amylopectin fine structure a pre-dominant role, while the absence of amylose in waxy rice favoured greater amylopectin hydrolysis. Correlationanalyses linked amylose short/medium chains to parameters related to stronger and firmer gels. In contrast, shortamylopectin chains correlated with weaker gels. These findings offer mechanistic insight into the potential ofcontrolled microwave processing to tailor starch functionality in food systems.
PB Elsevier
SN 0268-005X
YR 2026
FD 2026
LK https://uvadoc.uva.es/handle/10324/83331
UL https://uvadoc.uva.es/handle/10324/83331
LA eng
NO Food Hydrocolloids, 2026, vol. 176, p. 112581
NO Producción Científica
DS UVaDOC
RD 06-mar-2026