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<p>The limited functional performance of native starch has driven increasing interest in modification strategies for diverse food and bio-based applications. Therefore, this study systematically evaluates hydrothermal treatment (HMT), enzymatic debranching (DB), and chemical crosslinking (CL) to enhance the functional, thermal, and structural properties of Elephant foot yam (EFY) starch. Fourier Transform Infrared Spectroscopy and X-ray Diffraction characterization confirmed physicochemical changes of each modification method. The amylose content of DB (42.15%) exhibited the most significant increase, followed by HMT (39.93%). While CL resulted in a reduction (29%) in amylose compared to native starch (34.52%). These modifications significantly impacted the swelling behavior, solubility, and whiteness index. Also, the rheological studies demonstrated that HMT-treated starch significantly increased the complex viscosity (η*) and storage modulus (G′), indicating higher gel strength and structural integrity, whereas DB-treated starch displayed decreased viscoelastic properties. Among all the rheological models, the power law model showed the best fit, with the lowest BIC values for the flow behavior of the various starch gels. Further, modified starches exhibited enhanced thermal stability, with the peak gelatinization temperature increasing from 88.3&#xa0;°C (native starch) to 97.1&#xa0;°C after modification. Lastly, multivariate analysis identified a distinct cluster for DB-treated starch, characterized by higher crystallinity and water absorption. By successfully addressing limitations of native starch (poor water resistivity and thermal instability), the HMT and DB modification yields improved functional performance, establishing it as a feasible and sustainable matrix for packaging and food product development applications.</p> Graphical Abstract <p></p>

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Structural, Rheological, and Functional Characterization of Modified Elephant Foot Yam (Amorphophallus paeoniifolius) Starch: A Multivariate Approach

  • 期刊论文

  • 发表日期：

    2026年5月7日

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  • Sachchidanand Pandey,
  • Amaresh Kadival,
  • Jayeeta Mitra

摘要

The limited functional performance of native starch has driven increasing interest in modification strategies for diverse food and bio-based applications. Therefore, this study systematically evaluates hydrothermal treatment (HMT), enzymatic debranching (DB), and chemical crosslinking (CL) to enhance the functional, thermal, and structural properties of Elephant foot yam (EFY) starch. Fourier Transform Infrared Spectroscopy and X-ray Diffraction characterization confirmed physicochemical changes of each modification method. The amylose content of DB (42.15%) exhibited the most significant increase, followed by HMT (39.93%). While CL resulted in a reduction (29%) in amylose compared to native starch (34.52%). These modifications significantly impacted the swelling behavior, solubility, and whiteness index. Also, the rheological studies demonstrated that HMT-treated starch significantly increased the complex viscosity (η*) and storage modulus (G′), indicating higher gel strength and structural integrity, whereas DB-treated starch displayed decreased viscoelastic properties. Among all the rheological models, the power law model showed the best fit, with the lowest BIC values for the flow behavior of the various starch gels. Further, modified starches exhibited enhanced thermal stability, with the peak gelatinization temperature increasing from 88.3 °C (native starch) to 97.1 °C after modification. Lastly, multivariate analysis identified a distinct cluster for DB-treated starch, characterized by higher crystallinity and water absorption. By successfully addressing limitations of native starch (poor water resistivity and thermal instability), the HMT and DB modification yields improved functional performance, establishing it as a feasible and sustainable matrix for packaging and food product development applications.

Graphical Abstract