State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China.
Int J Biol Macromol. 2020 Aug 1;156:137-143. doi: 10.1016/j.ijbiomac.2020.04.041. Epub 2020 Apr 11.
The effects of Mesona chinensis polysaccharide (MCP) on the pasting, rheological properties, granule size, and water mobility of tapioca starch (TS) were investigated at different gelatinization temperatures (75 °C and 95 °C). The structures of tapioca starch-Mesona chinensis polysaccharide (TM) gels formed at different gelatinization temperatures were investigated by X-ray diffraction (XRD) and scanning electron microscopy (SEM). Results showed that the peak, trough, and final viscosities of TM-95 mixtures were lower than that of TM-75 mixtures. Addition of MCP had a significant reduce (p < 0.05) on the granule size and transversal relaxation time of TM mixtures at the two gelatinization temperatures. Rheological analysis also showed that the addition of MCP increased the consistency indexes (K) and decreased the flow behavior indexes (n) of TM-95 and TM-75 gels. XRD results confirmed the diffraction peak of TM-95 gels became blunt and wider, and the diffraction peak at 17° and 23° of TM-75 gels could be observed after MCP added. In addition, the microstructures of TM-75 gels were more compact than that of TM-95 gels. These results can promote the development of TS-based products and application of MCP at different gelatinization temperatures.
研究了不同糊化温度（75°C 和 95°C）下Mesona chinensis 多糖（MCP）对木薯淀粉（TS）糊化特性、流变特性、颗粒大小和水分迁移的影响。通过 X 射线衍射（XRD）和扫描电子显微镜（SEM）研究了不同糊化温度下形成的木薯淀粉-Mesona chinensis 多糖（TM）凝胶的结构。结果表明，TM-95 混合物的峰值、低谷和最终粘度均低于 TM-75 混合物。在两种糊化温度下，MCP 的添加显著降低（p<0.05）了 TM 混合物的颗粒大小和横向弛豫时间。流变分析还表明，MCP 的添加增加了 TM-95 和 TM-75 凝胶的稠度指数（K），降低了流动行为指数（n）。XRD 结果证实，TM-95 凝胶的衍射峰变得平坦和变宽，添加 MCP 后可以观察到 TM-75 凝胶在 17°和 23°处的衍射峰。此外，TM-75 凝胶的微观结构比 TM-95 凝胶更紧凑。这些结果可以促进基于 TS 的产品的开发和 MCP 在不同糊化温度下的应用。
