Critical Melting–Freezing Pretreatment Enhances Enzymatic Hydrolysis for Porous Starch Preparation: Role of Partial Structural Weakening and Surface Modification

In this study, critical melting followed by freeze–thaw (CMFT) pretreatment was em- ployed as an effective strategy to partially weaken and modify the surface structure of starch, enhancing enzymatic hydrolysis (EH) for porous starch preparation. Compared with EH alone, the CMFT + EH treatment synergistically facilitated porous structure for- mation while preserving structural integrity. Partial structural weakening and surface modifications induced by CMFT promoted enzyme diffusion into...