Amorphous granular starch (AGS), characterized by loss of crystalline order while retaining granular morphology, exhibits altered hydration and digestibility compared to native starch; however, conventional production methods often rely on strong alkaline reagents. This study developed a green and rapid approach to prepare AGS from potato starch using microwave-assisted ethanol treatment (55–70% v /v). X-ray diffraction confirmed a pronounced loss of crystalline order, with relative crystallinity decreasing from 21.81% to 3.20%. Scanning electron microscopy revealed ethanol-dependent morphology, with deformation and agglomeration at lower ethanol concentrations and higher integrity at elevated levels. Rheological properties showed reduced shear-thinning behavior and increased viscosity, indicating a shift toward Newtonian flow. Rapid visco analyzer profiles demonstrated disappearance of typical pasting behavior. In vitro digestion indicated that rapidly digestible starch increased from 6.12% to 26.19%, accompanied by accelerated hydrolysis kinetics. Overall, microwave–ethanol treatment provides a clean-label and efficient approach for producing AGS with tunable properties. • Amorphous granular starch (AGS) was rapidly prepared using microwave–ethanol treatment. • Granular morphology was retained while internal crystallinity was selectively disrupted. • Structural, rheological, and digestive properties were modulated by ethanol concentration. • MAGS showed enhanced enzymatic digestibility and shear-responsive viscosity behavior. • The process provides a clean-label strategy for functional starch design in food systems.
Oh et al. (Wed,) studied this question.
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