菝葜多糖对不同直链淀粉含量玉米淀粉糊化、流变及结构性质的影响。
Effect of Mesona chinensis polysaccharide on pasting, rheological and structural properties of corn starches varying in amylose contents.
机构信息
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China; School of Food Science and Technology, Nanchang University, Nanchang, 330047, China.
Joint International Research Laboratory of Agriculture and Agri-Product Safety of Ministry of Education of China, Yangzhou University, Yangzhou, 225009, China.
出版信息
Carbohydr Polym. 2020 Feb 15;230:115713. doi: 10.1016/j.carbpol.2019.115713. Epub 2019 Dec 6.
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.
糯玉米淀粉（WS）、普通玉米淀粉（NS）和高直链玉米淀粉（HS）被用于研究野木瓜多糖（MCP）对玉米淀粉糊化、流变学和质构特性的影响。使用了浓度为 6%（w/v）的玉米淀粉-MCP（0.05%、0.1%、0.2%、0.3%和 0.5%，w/v）混合体系。添加 MCP 后，样品的糊化黏度增加，WS-MCP 体系的改善效果最为显著。同时，MCP 能显著促进 HS-MCP 体系的糊化和增强其黏弹性。MCP 抑制 NS 的溶解和 WS 的溶胀，而促进 HS 和 WS 的溶解以及 NS 和 HS 的溶胀。此外，糊化处理降低了样品的结晶度，而高浓度的 MCP 则略微增加了结晶度。MCP 可以促进混合体系形成更有序的结构，特别是在 WS-MCP 体系中。
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