ArticleJournal of food science2026
Microwave Modulation of β-Amylase Kinetics and Structure to Suppress Starch Retrogradation in Mashed Potatoes.
Article in Journal of food science, 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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Abstract
Starch retrogradation critically limits the quality and shelf life of potato starch-based foods. This study investigated the mechanism of microwave (MW) irradiation on β-amylase and further verified the synergistic anti-retrogradation effect of MW-modified β-amylase on mashed potato starch, revealing that enzymatic activity initially increased with short-term exposure but sharply declined under prolonged MW treatment. Compared to conventional water bath (WB) heating, MW irradiation induced conformational changes in β-amylase, reducing its α-helix content from 29.41% to 19.50% and driving conversion of α-helices to β-sheets and random coils to expose catalytic sites and free sulfhydryl groups. Enzymatic kinetic parameters indicated that MW energy reduced the Km while increasing the catalytic rate of β-amylase. Experimental verification demonstrated that MW-pretreated enzyme application alone similarly reduced the storage modulus, short-range molecular order, and relative crystallinity of starch systems. These findings demonstrate that the combined MW-enzymatic approach synergistically improves the anti-retrogradation properties of mashed potatoes through structural and molecular-level interactions between starch substrates and enzymes.
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