State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Food Res Int. 2024 Aug;189:114561. doi: 10.1016/j.foodres.2024.114561. Epub 2024 May 28.
The aim of this study was to investigate the effects of Premna microphylla turcz polysaccharide (PMP) on the rheological, gelling, and structural properties of mung bean starch (MBS) and their potential interaction mechanism. Results showed that the addition of PMP significantly improved the pasting properties, rheological properties, water holding capacity, and thermostability of MBS. The texture tests showed a decrease in hardness, gumminess and chewiness, indicating the retrogradation of MBS was inhibited. Scanning electron microscopy (SEM) suggested the MBS-PMP composite gels expressed a denser microstructure with obvious folds and tears. Moreover, the results of X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FT-IR) and interaction force tests revealed the main forces between MBS and PMP were hydrogen bonds and hydrophobic interactions to form composite gels with great gelling properties. These results facilitate the practical application of MBS and PMP, and provide some references for understanding the interaction mechanism between starch and polysaccharide.
本研究旨在探讨算盘子多糖（PMP）对绿豆淀粉（MBS）流变学、凝胶和结构特性的影响及其潜在的相互作用机制。结果表明，PMP 的添加显著改善了 MBS 的糊化特性、流变特性、持水性和热稳定性。质构测试表明硬度、胶粘性和咀嚼性降低，表明 MBS 的回生受到抑制。扫描电子显微镜（SEM）表明，MBS-PMP 复合凝胶表现出更密集的微观结构，有明显的褶皱和撕裂。此外，X 射线衍射（XRD）、傅里叶变换红外光谱（FT-IR）和相互作用力测试的结果表明，MBS 和 PMP 之间的主要相互作用力是氢键和疏水相互作用，形成具有良好凝胶性能的复合凝胶。这些结果促进了 MBS 和 PMP 的实际应用，并为理解淀粉和多糖之间的相互作用机制提供了一些参考。
