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Effect of Mesona chinensis polysaccharide on the pasting, thermal and rheological properties of wheat starch.
Int J Biol Macromol. 2018 Oct 15; 118(Pt A):945-951.IJ

Abstract

In this study, the effects of Mesona chinensis polysaccharide (MCP) on the pasting, thermal, rheological, and textural properties of wheat starch were investigated. Rapid viscosity analysis results showed that MCP protects the integrity of starch granules at low concentration in the early stage of pasting. The gelatinization temperature of wheat starch-MCP gels was markedly increased with the increase in polysaccharide concentration, whereas gelatinization enthalpy (ΔHgel) decreased. Rheological analysis showed that the starch:MCP = 8.5:1.5 system exhibited a strong thixotropic property and the highest G' and G″ among the other systems. The same results were observed in the textural experiment, indicating the existence of strong intermolecular interactions between starch granules and MCP. These results indicated that MCP can improve the thermal stability in the early stage of pasting and enhance the rheological properties of wheat starch.

Authors+Show Affiliations

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; Department of Environment and Food Engineering, LiuZhou Vocational & Technical College, LiuZhou 545000, China.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.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. Electronic address: jhxie@ncu.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

29972769

Citation

Liu, Suchen, et al. "Effect of Mesona Chinensis Polysaccharide On the Pasting, Thermal and Rheological Properties of Wheat Starch." International Journal of Biological Macromolecules, vol. 118, no. Pt A, 2018, pp. 945-951.
Liu S, Lin L, Shen M, et al. Effect of Mesona chinensis polysaccharide on the pasting, thermal and rheological properties of wheat starch. Int J Biol Macromol. 2018;118(Pt A):945-951.
Liu, S., Lin, L., Shen, M., Wang, W., Xiao, Y., & Xie, J. (2018). Effect of Mesona chinensis polysaccharide on the pasting, thermal and rheological properties of wheat starch. International Journal of Biological Macromolecules, 118(Pt A), 945-951. https://doi.org/10.1016/j.ijbiomac.2018.06.178
Liu S, et al. Effect of Mesona Chinensis Polysaccharide On the Pasting, Thermal and Rheological Properties of Wheat Starch. Int J Biol Macromol. 2018 Oct 15;118(Pt A):945-951. PubMed PMID: 29972769.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of Mesona chinensis polysaccharide on the pasting, thermal and rheological properties of wheat starch. AU - Liu,Suchen, AU - Lin,Lihua, AU - Shen,Mingyue, AU - Wang,Wenjie, AU - Xiao,Yuehuan, AU - Xie,Jianhua, Y1 - 2018/07/01/ PY - 2018/04/11/received PY - 2018/05/26/revised PY - 2018/06/28/accepted PY - 2018/7/5/pubmed PY - 2018/11/15/medline PY - 2018/7/5/entrez KW - Mesona chinensis polysaccharide KW - Thermal and rheological properties KW - Wheat starch SP - 945 EP - 951 JF - International journal of biological macromolecules JO - Int J Biol Macromol VL - 118 IS - Pt A N2 - In this study, the effects of Mesona chinensis polysaccharide (MCP) on the pasting, thermal, rheological, and textural properties of wheat starch were investigated. Rapid viscosity analysis results showed that MCP protects the integrity of starch granules at low concentration in the early stage of pasting. The gelatinization temperature of wheat starch-MCP gels was markedly increased with the increase in polysaccharide concentration, whereas gelatinization enthalpy (ΔHgel) decreased. Rheological analysis showed that the starch:MCP = 8.5:1.5 system exhibited a strong thixotropic property and the highest G' and G″ among the other systems. The same results were observed in the textural experiment, indicating the existence of strong intermolecular interactions between starch granules and MCP. These results indicated that MCP can improve the thermal stability in the early stage of pasting and enhance the rheological properties of wheat starch. SN - 1879-0003 UR - https://www.unboundmedicine.com/medline/citation/29972769/Effect_of_Mesona_chinensis_polysaccharide_on_the_pasting_thermal_and_rheological_properties_of_wheat_starch_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0141-8130(18)31681-7 DB - PRIME DP - Unbound Medicine ER -
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