Mechanism of temperature impacts loading performance of V-type starch by unlocking the bound single helix release

V-type starch formation is significantly influenced by temperature, yet the regulatory role governing starch chain association and ordered structure formation remains unclear. This study systematically investigated the underlying mechanism by which temperature influences the release of amylose single helices and improves the V-type starch loading performance. When gelatinized starch was cooled from 90 °C to 30 °C, the viscosity of samples increased from 0.28 to 1.21 Pa·s to 5.49-133.06 Pa·s. Notably, the T90°C sample exhibited the highest 1047/1022 cm^-1 ratio (0.659) and the lowest full width at half maximum value at 480 cm^-1 (27.98). Besides, V-type crystallinity and single-to-double helix ratio of samples decreased from 38.84 % and 531.78 % to 22.27 % and 442.15 %, respectively. These results indicated that high-temperature conditions were conducive to the formation of ordered structures by unlocking the single helix release. Correspondingly, V-type starch prepared at 90 °C demonstrated an 181.05 % higher loading capacity for hydrophobic compounds than the T30°C sample.