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

Chen Zhang, Sheng-Yi Wang, Zirui Xu, Chu-Yun Wu, Yi-Tong Zhang, Yong-Li Wang, Yu-Jie Wang, Jian-Ya Qian

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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1 · What the graph read from it

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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

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5 · Who and what money

Authors and funding

8 authors.

Chen ZhangSchool of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou 225127, China.

Sheng-Yi WangSchool of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou 225127, China.

Zirui XuSchool of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou 225127, China.

Chu-Yun WuSchool of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou 225127, China.

Yi-Tong ZhangSchool of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou 225127, China.

Yong-Li WangSchool of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou 225127, China.

Yu-Jie WangSchool of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou 225127, China.

Jian-Ya QianSchool of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou 225127, China.ORCID 0000-0003-4460-4634

Funding

National Natural Science Foundation of China 32572600，32202070Program for supporting the top-notch young talents in science and technology of Jiangsu Province JSTJ-2024-122"QingLan" Talent Support Program for Mid-career and Young Academic Leaders Program of Yangzhou University(2025) none

6 · The paper itself

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.

Indexed as

critical meltinggel propertyhydrocolloidsstarchstructure

Identifiers

PMID42511270

DOI10.3390/foods15142523

PMCPMC13408635

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.