Summary
- A study published on 24 August 2026 compared how trehalose affects three starches of different crystalline type: corn (A-type), potato (B-type) and cassava, or tapioca (C-type)
- In tapioca starch, trehalose raised both peak viscosity and setback value continuously, while in corn starch both fell
- At 2%, trehalose enhanced the pseudoplastic behaviour of tapioca starch gel and improved the viscoelastic properties of all three starches
- In simulated digestion, trehalose slowed hydrolysis and raised resistant starch (RS) in tapioca and potato starch, while RS in corn starch declined slightly
- The effect depends on crystalline type, so results from one starch cannot be carried across to another
What the study did
According to PubMed, a team from the School of Food Science at Henan Institute of Science and Technology in Xinxiang, China — Su Tongchao with Si Binbin, Zhai Huiru, Zeng Jie and Gao Haiyan — published their results in the International Journal of Biological Macromolecules on 24 August 2026.
The researchers added trehalose at 0 to 2% to three starches with different crystalline structures, then measured physicochemical properties, crystal structure by XRD, and digestion behaviour using an in vitro digestion model.
Tapioca starch is a C-type starch, distinct from A-type corn and B-type potato.
Effect on viscosity
| Starch | Crystal type | Peak viscosity | Setback |
|---|---|---|---|
| Corn | A | Decreased | Decreased |
| Potato | B | Rose then fell | No single direction |
| Tapioca | C | Rose continuously | Rose continuously |
The opposing directions for corn and tapioca are the core of the finding: a formulation tuned on one starch base will behave differently on another.
Effect on crystal structure and digestion
XRD showed that trehalose inhibited recrystallisation in corn starch but promoted it in potato and tapioca starch.
In simulated digestion, trehalose slowed the hydrolysis rate of potato and tapioca starch and raised resistant starch content progressively with concentration. Corn starch showed a slight decline in resistant starch instead.
The authors conclude that the influence of trehalose on starch hydrolysis is dependent on starch crystalline type.
Why food manufacturers may care
Trehalose is already used in food manufacturing, so this is technical input for anyone building on a tapioca starch base in products where viscosity, texture or resistant starch content matter.
The work was carried out in starch systems with an in vitro digestion model. It was not a trial in finished products or in humans.
See how tapioca starch is used across food categories on our food applications page.
Sources:
- Article metadata retrieved from PubMed: Su T., Si B., Zhai H., Zeng J., Gao H. “Effects of trehalose on physicochemical properties and in vitro simulated digestion of different crystalline starches.” International Journal of Biological Macromolecules, 24 Aug 2026, PMID 42636929 — DOI