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Effect of Mesona chinensis polysaccharide on pasting, rheological and structural properties of corn starches varying in amylose contents.
Carbohydr Polym. 2020 Feb 15; 230:115713.CP

Abstract

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.

Authors+Show Affiliations

State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China; School of Food Science and Technology, Nanchang University, Nanchang, 330047, China.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.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China; School of Food Science and Technology, Nanchang University, Nanchang, 330047, China.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China; School of Food Science and Technology, Nanchang University, Nanchang, 330047, China. Electronic address: 1531428959@qq.com.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China; School of Food Science and Technology, Nanchang University, Nanchang, 330047, China.State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, 330047, China; School of Food Science and Technology, Nanchang University, Nanchang, 330047, China; China-Canada Joint Lab of Food Science and Technology (Nanchang), Nanchang University, Nanchang, 330047, China. Electronic address: jhxie@ncu.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31887863

Citation

Luo, Yu, et al. "Effect of Mesona Chinensis Polysaccharide On Pasting, Rheological and Structural Properties of Corn Starches Varying in Amylose Contents." Carbohydrate Polymers, vol. 230, 2020, p. 115713.
Luo Y, Shen M, Li E, et al. Effect of Mesona chinensis polysaccharide on pasting, rheological and structural properties of corn starches varying in amylose contents. Carbohydr Polym. 2020;230:115713.
Luo, Y., Shen, M., Li, E., Xiao, Y., Wen, H., Ren, Y., & Xie, J. (2020). Effect of Mesona chinensis polysaccharide on pasting, rheological and structural properties of corn starches varying in amylose contents. Carbohydrate Polymers, 230, 115713. https://doi.org/10.1016/j.carbpol.2019.115713
Luo Y, et al. Effect of Mesona Chinensis Polysaccharide On Pasting, Rheological and Structural Properties of Corn Starches Varying in Amylose Contents. Carbohydr Polym. 2020 Feb 15;230:115713. PubMed PMID: 31887863.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of Mesona chinensis polysaccharide on pasting, rheological and structural properties of corn starches varying in amylose contents. AU - Luo,Yu, AU - Shen,Mingyue, AU - Li,Enpeng, AU - Xiao,Yuehuan, AU - Wen,Huiliang, AU - Ren,Yanming, AU - Xie,Jianhua, Y1 - 2019/12/06/ PY - 2019/11/28/received PY - 2019/12/05/accepted PY - 2020/1/1/entrez PY - 2020/1/1/pubmed PY - 2020/6/11/medline KW - Amylose content KW - Corn starch KW - Gel properties KW - Mesona chinensis polysaccharide SP - 115713 EP - 115713 JF - Carbohydrate polymers JO - Carbohydr Polym VL - 230 N2 - 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. SN - 1879-1344 UR - https://www.unboundmedicine.com/medline/citation/31887863/Effect_of_Mesona_chinensis_polysaccharide_on_pasting_rheological_and_structural_properties_of_corn_starches_varying_in_amylose_contents_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0144-8617(19)31381-5 DB - PRIME DP - Unbound Medicine ER -