Magnetic field treatment-induced multi-scale structural changes in starch within potato pulp-enriched dough: Impact...

This study evaluated the regulatory mechanism of a 4 mT magnetic field on starch granules separated from dough with a 40 % potato pulp substitution (SDPP-4 mT). It was found that the magnetic field treatment not only promoted amylose precipitation and molecular rearrangement in the starch but also significantly enhanced the viscoelastic properties, increased the elastic modulus, and adjusted the cross-link spacing. Additionally, the magnetic field increased the swelling power (from 11.84 to 12.52 g/g) and solubility (from 14.66 to 19.18 %) of SDPP-4 mT by weakening the structural integrity of the starch. It also disrupted glycoside bonds and facilitated the degradation of amylopectin into amylose, resulting in improved thermal properties, higher amylose content (25.46 %), reduced molecular weight, accumulation of short-chains, and a lower degree of branching (4.89 %). Besides, while the SDPP-4 mT group exhibited increased molecular structure orderliness, the starch granules experienced disintegration, leading to a reduction in particle size. The magnetic field also promoted short-chain formation and enhanced the structural order of the starch granules, correlating with increased viscosity and digestion resistance of the dough. In conclusion, magnetic field offers a promising approach for regulating the multi-scale structural of starch granules and mitigating the pasting and digestion properties of dough.