Effect of Lactic Acid Bacteria Fermentation Agent on the Structure, Physicochemical Properties, and Digestive Characteristics of Corn, Oat, Barley, and Buckwheat Starch

This study modified corn, oat, barley, and buckwheat starches using a Henan-specific sourdough starter, revealing that the initial starch architecture governs differentiated functional transformations. Pore-dominant starches (corn/buckwheat) underwent “inside- out” enzymatic pathways—corn starch exhibited a 38.21% reduced particle size through pore expansion, with long amylopectin chain degradation forming thermally stable gels, establishing it as an ideal base for anti-staling sauces and...