Enzymatic Modification of Potato Starch via Branching Enzyme Treatment: Physicochemical Properties and Digestibility under In Vitro Gastric Conditions

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{"abstract":"Enzymatic modification offers a sustainable, chemical-free pathway to tailor the functional and nutritional aspects of native starches. In this study, native potato starch was structurally modified using a recombinant glycogen branching enzyme (GBE) from Rhodothermus obamensis to evaluate its impact on physicochemical properties and in vitro digestibility. GBE treatment altered the starch architecture by cleaving internal α-1,4-glucosidic bonds and reattaching them as α-1,6-glucosidic branches, resulting in an increase in branching degree from 2.1% to 7.4%. X-ray diffraction analysis revealed a transition from a typical B-type crystalline pattern to an amorphous structure, accompanied by a significant reduction in relative crystallinity. Rapid Visco Analyzer profiles demonstrated that GBE modification markedly decreased peak viscosity, trough viscosity, and setback values, reflecting a reduced retrogradation tendency. In vitro gastrointestinal digestion assays indicated a substantial shift in starch fractions: rapidly digestible starch decreased from 68.4% to 31.2%, while slowly digestible starch and resistant starch increased to 42.6% and 26.2%, respectively. These results suggest that GBE-modified potato starch possesses favorable structural characteristics and slow-release glucose profiles, presenting a promising candidate for formulation into low-glycemic index functional foods.","abstract_source":"original","authors":["Hilal Şahin Nadeem"],"date":"2026-07-16","doi":"10.5281/zenodo.23595820","id":8566,"issue":1,"journal":{"issn":null,"name":"Journal of Ongoing Food Research & Technology"},"pdf_sha256":"95245f1e4ca0a7e7ab03bff05338ffb6d1f0df2887f42ac3bb0e0fd467a4c29d","schema":"scimatic-article/1","title":"Enzymatic Modification of Potato Starch via Branching Enzyme Treatment: Physicochemical Properties and Digestibility under In Vitro Gastric Conditions","volume":1}

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