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Volume 14
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10.3390/foods14172984
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Critical Melting–Freezing Pretreatment Enhances Enzymatic Hydrolysis for Porous Starch Preparation: Role of Partial Structural Weakening and Surface Modification

by
Chen Zhang
1,2,*,
Chu-Yun Wu
1,
Shi-Qi Qian
1,
Yu-Yan Zhang
1,
Ya-Li Liu
1,
Xin-Yu Li
1,
Shi-Yi Wang
1 and
Jian-Ya Qian
1,*
1
School of Food Science and Engineering, Yangzhou University, Huayang Xilu 196, Yangzhou 225127, China
2
Postdoctoral Mobile Station of Agriculture, College of Agriculture, Yangzhou University, Wenhui Donglu 48, Yangzhou 225009, China
*
Authors to whom correspondence should be addressed.
Foods 2025, 14(17), 2984; https://doi.org/10.3390/foods14172984
Submission received: 24 July 2025 / Revised: 14 August 2025 / Accepted: 22 August 2025 / Published: 26 August 2025
(This article belongs to the Special Issue Starch and Starch-Based Products: Processing, Functions and Applications—2nd Edition)
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Abstract

In this study, critical melting followed by freeze–thaw (CMFT) pretreatment was employed as an effective strategy to partially weaken and modify the surface structure of starch, enhancing enzymatic hydrolysis (EH) for porous starch preparation. Compared with EH alone, the CMFT + EH treatment synergistically facilitated porous structure formation while preserving structural integrity. Partial structural weakening and surface modifications induced by CMFT promoted enzyme diffusion into amorphous starch domains, enabling efficient hydrolysis and pore development without excessive granule degradation. CMFT + EH treatment reduced enzyme requirements and hydrolysis time by 33% compared to single enzymatic hydrolysis while markedly increasing water and oil absorption capacities. Porous starch prepared by CMFT + EH exhibited enhanced ordering of double-helical structures, with RC% increasing from 25.48% (native) and 24.74% (enzymatic hydrolysis alone) to approximately 28%. Furthermore, CMFT + EH significantly improved curcumin encapsulation efficiency from 40% (native) to ~88% and increased curcumin stability under various storage conditions. This study provided an effective strategy to enhance enzymatic hydrolysis efficiency for porous starch preparation with reduced enzyme addition and hydrolysis time.
Keywords: porous starch; melting; enzymatic hydrolysis; encapsulation; structure porous starch; melting; enzymatic hydrolysis; encapsulation; structure
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MDPI and ACS Style

Zhang, C.; Wu, C.-Y.; Qian, S.-Q.; Zhang, Y.-Y.; Liu, Y.-L.; Li, X.-Y.; Wang, S.-Y.; Qian, J.-Y. Critical Melting–Freezing Pretreatment Enhances Enzymatic Hydrolysis for Porous Starch Preparation: Role of Partial Structural Weakening and Surface Modification. Foods 2025, 14, 2984. https://doi.org/10.3390/foods14172984

AMA Style

Zhang C, Wu C-Y, Qian S-Q, Zhang Y-Y, Liu Y-L, Li X-Y, Wang S-Y, Qian J-Y. Critical Melting–Freezing Pretreatment Enhances Enzymatic Hydrolysis for Porous Starch Preparation: Role of Partial Structural Weakening and Surface Modification. Foods. 2025; 14(17):2984. https://doi.org/10.3390/foods14172984

Chicago/Turabian Style

Zhang, Chen, Chu-Yun Wu, Shi-Qi Qian, Yu-Yan Zhang, Ya-Li Liu, Xin-Yu Li, Shi-Yi Wang, and Jian-Ya Qian. 2025. "Critical Melting–Freezing Pretreatment Enhances Enzymatic Hydrolysis for Porous Starch Preparation: Role of Partial Structural Weakening and Surface Modification" Foods 14, no. 17: 2984. https://doi.org/10.3390/foods14172984

APA Style

Zhang, C., Wu, C.-Y., Qian, S.-Q., Zhang, Y.-Y., Liu, Y.-L., Li, X.-Y., Wang, S.-Y., & Qian, J.-Y. (2025). Critical Melting–Freezing Pretreatment Enhances Enzymatic Hydrolysis for Porous Starch Preparation: Role of Partial Structural Weakening and Surface Modification. Foods, 14(17), 2984. https://doi.org/10.3390/foods14172984

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