Effect of Mesona chinensis polysaccharide on the pasting, rheological, and structural properties of tapioca starch varying in gelatinization temperatures.
Int J Biol Macromol
; 156: 137-143, 2020 Aug 01.
Article
en En
| MEDLINE
| ID: mdl-32289408
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 (pâ¯<â¯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.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Pomadas
/
Polisacáridos
/
Almidón
/
Manihot
/
Lamiaceae
/
Gelatina
Idioma:
En
Revista:
Int J Biol Macromol
Año:
2020
Tipo del documento:
Article
País de afiliación:
China
Pais de publicación:
Países Bajos