Enhancing cyclodextrin glycosyltransferase-mediated potato starch modification via plasma-activated water and twin-screw extrusion treatment

Fanglei Zou; Hongyun Hao; Miao Yang; Chunming Tan; Lin Chen; Junhua Wu; Hongying Wang

doi:10.1016/j.foodchem.2025.145247

Enhancing cyclodextrin glycosyltransferase-mediated potato starch modification via plasma-activated water and twin-screw extrusion treatment

Food Chem. 2025 Jun 20:491:145247. doi: 10.1016/j.foodchem.2025.145247. Online ahead of print.

Authors

Fanglei Zou¹, Hongyun Hao¹, Miao Yang¹, Chunming Tan², Lin Chen³, Junhua Wu¹, Hongying Wang⁴

Affiliations

¹ College of Engineering, China Agricultural University, Beijing 100083, China.
² National R&D Center for Freshwater Fish Processing, College of Life Sciences, Jiangxi Normal University, Nanchang, Jiangxi 330022, China.
³ School of Chemistry, Chemical Engineering and Biotechnology, Nanyang Technological University, Singapore 637459, Singapore.
⁴ College of Engineering, China Agricultural University, Beijing 100083, China. Electronic address: hongyingw@cau.edu.cn.

PMID: 40582098
DOI: 10.1016/j.foodchem.2025.145247

Abstract

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.

Keywords: Extrusion; In vitro digestibility; Plasma-activated water; Potato starch; Rheological properties; Structure.