Enhancing cyclodextrin glycosyltransferase-mediated potato starch modification via plasma-activated water and...

This study investigated the effects of plasma-activated water (PAW), extrusion, and their combination on the physicochemical, rheological, and digestive properties of potato starch during cyclodextrin glycosyltransferase (CGTase)-mediated modification. All treatments decreased the molecular weight and amylopectin chain length. Differential scanning calorimetry results showed PAW treatment increased the gelatinization enthalpy of potato starch from 12.61 J/g to 15.66 J/g and increased its gelatinization temperatures compared with native starch. Low-field nuclear magnetic resonance results indicated both PAW and extrusion treatments altered water distribution, promoting the conversion of free and weakly bound water to tightly bound states. Rheological tests indicated the combined PAW, extrusion, and CGTase treatment (EACG) yielded starch gel with the highest elastic and viscous moduli. Furthermore, EACG modification enhanced the solubility and increased the resistant starch content from 31.69 % to 61.38 %. This study developed a novel green method for modulating potato starch properties, with potential applications such as low-glycemic index food ingredients and gelling agents.