{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,28]],"date-time":"2026-09-28T03:55:24Z","timestamp":1790567724742,"version":"4.1.0"},"reference-count":31,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2026,9,13]],"date-time":"2026-09-13T00:00:00Z","timestamp":1789257600000},"content-version":"vor","delay-in-days":12,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T00:00:00Z","timestamp":1788220800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>Starch retrogradation critically limits the quality and shelf life of potato starch\u2010based foods. This study investigated the mechanism of microwave (MW) irradiation on \u03b2\u2010amylase and further verified the synergistic anti\u2010retrogradation effect of MW\u2010modified \u03b2\u2010amylase on mashed potato starch, revealing that enzymatic activity initially increased with short\u2010term exposure but sharply declined under prolonged MW treatment. Compared to conventional water bath (WB) heating, MW irradiation induced conformational changes in \u03b2\u2010amylase, reducing its \u03b1\u2010helix content from 29.41% to 19.50% and driving conversion of \u03b1\u2010helices to \u03b2\u2010sheets and random coils to expose catalytic sites and free sulfhydryl groups. Enzymatic kinetic parameters indicated that MW energy reduced the Km while increasing the catalytic rate of \u03b2\u2010amylase. Experimental verification demonstrated that MW\u2010pretreated enzyme application alone similarly reduced the storage modulus, short\u2010range molecular order, and relative crystallinity of starch systems. These findings demonstrate that the combined MW\u2010enzymatic approach synergistically improves the anti\u2010retrogradation properties of mashed potatoes through structural and molecular\u2010level interactions between starch substrates and enzymes.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71461","type":"journal-article","created":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T04:17:41Z","timestamp":1789359461000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Microwave Modulation of \u03b2\u2010Amylase Kinetics and Structure to Suppress Starch Retrogradation in Mashed Potatoes"],"prefix":"10.1111","volume":"91","author":[{"given":"Jinchun","family":"Peng","sequence":"first","affiliation":[{"name":"School of Health Science and Engineering University of Shanghai for Science and Technology  Shanghai P. R. 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