Physical modification of cassava starch by alternating magnetic field treatment: Effects on fine structure, retrogradation and in vitro digestibility.

With the growing attention on green starch modification technologies, this study investigates the regulatory effects of alternating magnetic field treatment on the fine structure and functional properties of pregelatinized cassava starch at different treatment times (10 min, 30 min, 50 min).The results demonstrate that magnetic field treatment not only increased starch cracks and compactness but also promoted molecular chain breakage and reorganization, hydrogen bond formation, and starch recrystallization, thereby enhancing molecular order. Moreover, the treated starch exhibited improved solubility and swelling power, alongside a positive impact on the content of slowly digestible starch. A comprehensive analysis revealed that a treatment duration of 10 min yielded the most pronounced effects. This study provides fundamental data for magnetic field modification technology, highlighting the potential of alternating magnetic field treatment in food processing and functional food development.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this work.
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