Effects of Different Degrees of Gelatinization on Structural, Physicochemical and Digestive Properties of Kudzu Starch

Kudzu (Pueraria spp.) starch, valued for its transparency, viscosity, and stability, has broad potential in functional and instant food applications. However, its limited cold- water solubility and inconsistent functional performance across cultivars hinder wider utilization. To improve its processability and nutritional functionality, this study aimed to elucidate how the degree of gelatinization (DG)—a structural indicator of starch transformation—can be precisely controlled and used to...