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Article Abstract
The objective of this study is to investigate the behavior of starch entanglement and to elucidate the starch gelation process from the entanglement perspective. This study established a starch entanglement system based on overlap, entanglement, and concentrated concentrations in aqueous solution. Select the temperature at which starch is prone to form gel (4 °C) and the temperature at which starch begins to gelatinize (60 °C) for entanglement. The entangled starch structures were characterized in multi-scale, and aiming to investigate its entanglement formation behavior. Then, the effect of wheat starch entanglement on starch gel behavior was investigated. The analysis of spiral structure revealed the highest starch order degree at entanglement concentration (C,2.98 %). Besides, the wheat starch entanglement enhanced starch-water binding and a layered gel-like structure at C. The C was found as the critical point for gel formation, with entanglement degree positively correlating with gel strength. The entanglement molecular weight (M) of starch indicated that entanglement is influenced by temperature, concentration, and time, though concentrated-concentration systems were less affected by temperature and time (7 % and 12.02 %). These findings offer new insights into starch entanglement study and provide a reference for starch-based gel applications.
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| http://dx.doi.org/10.1016/j.carbpol.2025.124004 | DOI Listing |
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