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Updated: Jun 21, 2026
Enhancement of the Initial Growth Rate of Agricultural Plants by Using Static Magnetic Fields
Published on: July 8, 2016
Effects of static magnetic field treatment on the digestive, structural and physicochemical characteristics of
Xin Jiang1, Fangzhu Zheng1, Jiankun Yu1
1College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; National Engineering Research Center for Wheat and Corn Deep Processing, Changchun 130118, China.
Abstract:
Static magnetic field (SMF), an innovative and eco-friendly technology, has attracted widespread attention in the field of modified starch physicochemical properties. This study aimed to investigate the effects of SMF treatment on the structural and digestive properties of germinated corn (GC) starch. In vitro digestibility examination of GC starch revealed that SMF treatment (30 mT, 2 h) led to a 12.76 % reduction in the rapidly digestible starch (RDS), while slowly digestible starch (SDS) and resistant starch (RS) increased by 45.57 % and 15.78 %, respectively. Additionally, SMF treatment endowed GC starch with higher crystallinity and improved short-range order. Furthermore, the physicochemical property analysis indicated that SMF treatment decreased the swelling power, solubility, and oil absorption of GC starch by 31.62 %, 51.19 %, and 25.92 %, respectively. These findings support the development of low-glycemic index (GI) foods and demonstrate a potential to modify GC starch structure and reduce starch digestibility through a green pathway.
