Effect of Mesona chinensis polysaccharide on the pasting, thermal and rheological properties of wheat starch

被引：89
作者：
Liu, Suchen [1 ]
Lin, Lihua [1 ,2 ]
Shen, Mingyue [1 ]
Wang, Wenjie [1 ]
Xiao, Yuehuan [1 ]
Xie, Jianhua [1 ]
机构：
[1] Nanchang Univ, State Key Lab Food Sci & Technol, 235 Nanjing East Rd, Nanchang 330047, Jiangxi, Peoples R China
[2] LiuZhou Vocat & Tech Coll, Dept Environm & Food Engn, Liuzhou 545000, Peoples R China
来源：
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2018年 / 118卷
基金：
中国国家自然科学基金;
关键词：
Mesona chinensis polysaccharide; Wheat starch; Thermal and rheological properties; RICE STARCH; XANTHAN GUM; GUAR GUM; FUNCTIONAL-PROPERTIES; TAPIOCA STARCH; RETROGRADATION PROPERTIES; VISCOELASTIC PROPERTIES; ANTIOXIDANT ACTIVITIES; KONJAC GLUCOMANNAN; PROCUMBENS HEMSL;
D O I：
10.1016/j.ijbiomac.2018.06.178
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
In this study, the effects of Mesona chinensis polysaccharide (MCP) on the pasting, thermal, rheological, and textural properties of wheat starch were investigated. Rapid viscosity analysis results showed that MCP protects the integrity of starch granules at low concentration in the early stage of pasting. The gelatinization temperature of wheat starch-MCP gels was markedly increased with the increase in polysaccharide concentration, whereas gelatinization enthalpy (Delta H-gel) decreased. Rheological analysis showed that the starch:MCP = 8.5:1.5 system exhibited a strong thixotropic property and the highest G' and G '' among the other systems. The same results were observed in the textural experiment, indicating the existence of strong intermolecular interactions between starch granules and MCP. These results indicated that MCP can improve the thermal stability in the early stage of pasting and enhance the rheological properties of wheat starch. (C) 2018 Elsevier B.V. All rights reserved.
引用
收藏
页码：945 / 951
页数：7
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