Effect of Mesona chinensis polysaccharide on pasting, rheological and structural properties of corn starches varying in amylose contents.

Clicks: 286
ID: 72966
2020
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Abstract
Waxy corn starch (WS), normal corn starch (NS), and high amylose corn starch (HS) were used to investigate the effect of Mesona chinensis polysaccharide (MCP) on pasting, rheological, and textual properties of corn starches. Corn starches (6 %, w/v)-MCP (0.05 %, 0.1 %, 0.2 %, 0.3 %, and 0.5 %, w/v) blended systems were used. The pasting viscosity of samples increased after adding MCP, and the improvement effect was most noticeable in WS-MCP system. Meanwhile, MCP can significantly promote the gelatinization and strengthen viscoelasticity of HS-MCP system. MCP inhibited the dissolution of NS and the swelling of WS, while promote the dissolution of HS and WS, as well as the swelling of NS and HS. Furthermore, gelatinization treatment decreased the crystallinity of samples, while high concentration of MCP slightly increased the crystallinity. MCP could promote the formation of a more ordered structure of blended systems, especially for WS-MCP system.
Reference Key
luo2020effectcarbohydrate Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Luo, Yu;Shen, Mingyue;Li, Enpeng;Xiao, Yuehuan;Wen, Huiliang;Ren, Yanming;Xie, Jianhua;
Journal Carbohydrate polymers
Year 2020
DOI
S0144-8617(19)31381-5
URL
Keywords
gel properties amylose content corn starch mesona chinensis polysaccharide

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