Melting-freezing pretreatment as an effective strategy to enhance enzymatic hydrolysis for porous starch preparation.

Authors

Chen Zhang, Ya-Li Liu, Yu-Yan Zhang, Chu-Yun Wu, Shi-Qi Qian, Xin-Yu Li, Shi-Yi Wang, Jianya Qian

Published in

International journal of biological macromolecules. Pages 147971. Oct 02, 2025. Epub Oct 02, 2025.

Abstract

This study aims to provide a sustainable and efficient method for producing structure stabilized porous starch by combining critical melting and freeze-thaw pretreatment (CMFT) with enzymatic hydrolysis (EN). Compared with EN alone, CMFT+EN synergistically facilitates porous structure formation while maintaining structural integrity, achieving 80 % and 60 % improvements in oil/water absorption capacities, respectively. The CMFT pre-generated surface grooves enhanced enzyme molecules attachment, reducing enzyme addition by 40 % and shortening hydrolysis time by 30 % compared to the traditional enzymatic hydrolysis (EN). Porous starch prepared by CMFT+EN exhibits an increased ordering of double-helical structure, with relative crystallinity increasing from 28.4 % (native) to 33 % and improving thermal stability by increased phase transition temperatures than EN alone. Furthermore, curcumin loading capacity increased significantly from 41 % (native) to ~88 % (CMFT+EN) with improved curcumin encapsulation stability. The CMFT pretreatment-induced surface grooves and holes enabled localized enzymatic hydrolysis without excessive granule degradation, thereby offering an effective strategy for granular stable porous starch preparation.

PMID:
41046086
Bibliographic data and abstract were imported from PubMed on 05 Oct 2025.

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