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.

中文翻译：

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通过交变磁场处理对木薯淀粉进行物理改性：对精细结构、回生和体外消化率的影响


随着人们对绿色淀粉改性技术的关注度不断提高，本研究研究了交变磁场处理对不同处理时间 （10 min、30 min、50 min） 预胶化木薯淀粉精细结构和功能特性的调控作用。结果表明，磁场处理不仅增加了淀粉裂纹和致密性，还促进了分子链断裂和重组、氢键形成和淀粉再结晶，从而增强了分子有序性。此外，处理后的淀粉表现出更好的溶解度和溶胀能力，同时对缓慢消化的淀粉含量产生积极影响。综合分析表明，治疗持续时间为 10 分钟的效果最明显。本研究为磁场改性技术提供了基础数据，突出了交变磁场处理在食品加工和功能性食品开发中的潜力。