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.

中文翻译：

---

静磁场处理对发芽玉米淀粉消化、结构和理化特性的影响


静磁场 （SMF） 是一种创新的环保技术，在变性淀粉物理化学性质领域引起了广泛关注。本研究旨在探讨 SMF 处理对发芽玉米 （GC） 淀粉结构和消化特性的影响。GC 淀粉的体外消化率检查显示，SMF 处理（30 mT，2 h）导致快速消化淀粉 （RDS） 减少 12.76 %，而慢消化淀粉 （SDS） 和抗性淀粉 （RS） 分别增加 45.57 % 和 15.78 %。此外，SMF 处理赋予 GC 淀粉更高的结晶度和改进的短程有序性。此外，理化性质分析表明，SMF 处理使 GC 淀粉的溶胀能力、溶解度和吸油率分别降低了 31.62 %、51.19 % 和 25.92 %。这些发现支持低升糖指数 （GI） 食品的开发，并证明了通过绿色途径改变 GC 淀粉结构和降低淀粉消化率的潜力。