ArticleFood chemistry: X2026
Structure-dependent modulation of potato and corn starch gelatinization and retrogradation by Salecan.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Starch retrogradation is a critical technological challenge requiring effective mitigation. This study aimed to systematically compare how Salecan, a novel food-grade linear anionic glucan, differentially modulates gelatinization and retrogradation of potato starch (PS) and corn starch (CS) based on structural differences. Salecan reduced pasting viscosity, swelling power, and viscoelasticity of PS but increased these properties for CS, indicating structure-dependent gelatinization regulation driven by electrostatic repulsion and hydrogen bonding, respectively. During retrogradation, LF-NMR, XRD, and FTIR analyses revealed that Salecan significantly decreased gel hardness, retarded water migration, lowered relative crystallinity, and reduced short-range order in both starches; SEM revealed distinct microstructural changes. In vitro digestion indicated Salecan inhibited hydrolysis of gelatinized starch but promoted that of retrograded starch. These divergent effects appear associated with inherent starch structural properties (granule size, surface charge, and amylose content), offering potential insights for targeted tailoring of starch-based foods through polysaccharide modification.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.