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Abstract <p>This study explores the impact of ohmic heating, a non-chemical, electric field-driven thermal process, on sorghum starch. Two sorghum genotypes with different amylose contents (85P20: 35.6%, 81G67: 24.5%) were subjected to various electric field strengths (25–70 V/cm) to assess physicochemical changes and the formation of resistant starch (RS). Techniques like FTIR and XRD revealed that ohmic heating induced partial gelatinization, disrupted crystallinity, and caused molecular reorganization, even at low moisture levels (1:1 w/w). FTIR showed shifts in O–H and water-associated bands, suggesting reconfiguration of hydrogen bonds, while XRD confirmed reduced starch crystallinity. Significantly, RS content increased with higher field intensity, indicating enhanced retrogradation and amylose-inclusion complex formation. This method produces resistant starch without chemical additives, offering a sustainable approach to developing functional starches for health-oriented food applications. By adjusting electric field parameters, starch digestibility and functionality can be tailored for clean-label products.</p> Graphical abstract <p></p>

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Effects of Electric Field Strength on the Functional Properties of Sorghum Starch Varieties with Different Amylose Content under Ohmic Heating

  • 期刊论文

  • 发表日期：

    2026年1月3日

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  • Fransico Martín Flores-García,
  • Edgar Alejandro Esquivel-Fajardo,
  • Eduardo Morales-Sanchez,
  • Cristian Felipe Ramirez-Gutierrez,
  • Marcela Gaytán-Martínez

摘要

Abstract

This study explores the impact of ohmic heating, a non-chemical, electric field-driven thermal process, on sorghum starch. Two sorghum genotypes with different amylose contents (85P20: 35.6%, 81G67: 24.5%) were subjected to various electric field strengths (25–70 V/cm) to assess physicochemical changes and the formation of resistant starch (RS). Techniques like FTIR and XRD revealed that ohmic heating induced partial gelatinization, disrupted crystallinity, and caused molecular reorganization, even at low moisture levels (1:1 w/w). FTIR showed shifts in O–H and water-associated bands, suggesting reconfiguration of hydrogen bonds, while XRD confirmed reduced starch crystallinity. Significantly, RS content increased with higher field intensity, indicating enhanced retrogradation and amylose-inclusion complex formation. This method produces resistant starch without chemical additives, offering a sustainable approach to developing functional starches for health-oriented food applications. By adjusting electric field parameters, starch digestibility and functionality can be tailored for clean-label products.

Graphical abstract