Effects of Different Degrees of Gelatinization on Structural, Physicochemical and Digestive Properties of Kudzu Starch.

ABSTRACT: Kudzu (Pueraria spp.) starch, valued for its transparency, viscosity, and stability, has broad potential in functional and instant food applications. However, its limited cold-water solubility and inconsistent functional performance across cultivars hinder wider utilization. To improve its processability and nutritional functionality, this study aimed to elucidate how the degree of gelatinization (DG)-a structural indicator of starch transformation-can be precisely controlled and used to modulate starch properties. Starches from two typical kudzu cultivars, K10 (Pueraria thomsonii) and K27 (Pueraria lobata), were subjected to hydrothermal treatment (45-95 °C) to obtain samples with defined DG levels. DG was quantitatively determined by enzymatic assay, differential sca

SUBMITTER: He Z 

PROVIDER: S-EPMC12607623 | biostudies-literature | 2025 Oct

REPOSITORIES: biostudies-literature